The city of Rome is filled with infinite beauty. With its monuments, ancient historical buildings and beautiful art, there’s definitely endless things to see. Something you shouldn’t overlook when visiting Rome though is its delicious food! You may have already heard of the popular four Roman pasta dishes: Carbonara, Amatriciana, Cacio e Pepe and Gricia.
Let’s find out something more about these amazing pasta dishes and why you should try them when you’re in Rome!
Carbonara
A Creamy Roman Classic
It’s pretty much impossible to not have heard of Carbonara at least once in your life. Considered to be one of the most popular Italian dishes, unfortunately not quite well replicated outside of Italy, this creamy pasta has stolen the hearts of many locals and tourists throughout the years. The origins of this dish are not very clear but we know it has evolved a lot with time.
Carbonara is often over complicated when made abroad, as people tend to add unnecessary ingredients and often make it heavier than it should be. The recipe is quite simple though and it consists of pasta garnished with crispy guanciale and a cream made out of egg yolks, pecorino cheese and black pepper.
Amatriciana
Tomato Sauce Perfection
If you’re a fan of tomato sauce, Amatriciana is the perfect match for you! This pasta dish was created in Amatrice, a town in north-east Lazio and has since then made its way through the hearts of local Romans. This pasta is garnished with guanciale and a tomato sauce cooked with some chili and pecorino cheese. This dish results in a very creamy sauce where the saltiness of the guanciale is perfectly evened out by the tomato sauce. We highly suggest you try it with spaghetti or mezze maniche pasta!
Cacio e Pepe
Simplicity at its Finest
Another delicious dish of the Roman food culture is the Cacio e Pepe pasta. This pasta dish is fairly easy to make and it consists of a pasta garnished with a cream made of pecorino cheese and black pepper mixed with a little bit of pasta water.
The hardest part about making this dish is that you must put the cream into the pasta when the fire is off and the pasta has cooled a little. If you put it in too early, you’ll lose the creamy consistency of the pasta as the cheese will curdle.
Gricia
The Perfect Blend of Salty and Creamy
If you’re not sure what to eat between Cacio e Pepe and Carbonara, Gricia may just be what you’re looking for! Personally, I consider this to be the perfect union between the two and a very great alternative for when I’m craving both! Gricia is made with the same cheese cream used in Cacio e Pepe but it’s also garnished with crispy guanciale, creating that perfect blend between salty and creamy.
Experience Rome’s Culinary Heritage
If you’re in Rome, you definitely can’t miss out on trying these amazing pasta dishes. If you have the time or someone to split the abundant portions with, we highly suggest you try them all and choose your favorite… every local has one!
