Roman Feasts: Top 5 Pasta Dishes to Try in Rome

Rome's culinary identity is deeply intertwined with its pasta. The city's traditional dishes are beautifully simple, relying on just a few high-quality ingredients to create unforgettable flavors. Here are the five pasta dishes that define Roman cuisine.

1. Carbonara

The king of Roman pastas. A creamy, rich sauce made from egg yolks, Pecorino Romano cheese, freshly ground black pepper, and guanciale (cured pork jowl). True Carbonara never contains cream; the creaminess comes from the emulsification of the egg yolk, cheese, and pasta water.

2. Cacio e Pepe

Simplicity at its finest. The name means "cheese and pepper," and that's exactly what it is. The magic lies in creating a smooth, creamy sauce by emulsifying the starchy pasta water with Pecorino Romano and black pepper. It's a testament to the idea that less is more.

3. Amatriciana

Amatriciana is a tomato-based sauce featuring guanciale, Pecorino Romano, and a hint of chili. The sauce is savory, slightly spicy, and deeply satisfying. The fat from the guanciale gives the tomato sauce an incredible depth of flavor.

4. Gricia

Often called "Amatriciana without the tomato," Gricia is considered by many to be the ancestor of Amatriciana. It combines guanciale, Pecorino Romano, and black pepper. It's a beautifully balanced dish that highlights the salty, savory flavor of the cured pork.

5. Pajata

For the adventurous eater, Pajata is a true Roman classic. The sauce is made with the intestines of an unweaned calf, cooked with tomatoes. The milk inside the intestines curdles with the heat, creating a rich, ricotta-like cheese within the sauce. It's a unique and historical dish not for the faint of heart.