Roman Pasta Recipes
The great pastas of Rome: carbonara, cacio e pepe, amatriciana, gricia and arrabbiata.
The four great Roman pastas, and one more
Rome is famous for four pastas built from the same short list of ingredients: guanciale, Pecorino Romano and black pepper. Gricia is the oldest. Add tomatoes and you have amatriciana, add egg yolks for carbonara, or leave out the pork for cacio e pepe.
Add the fiery arrabbiata and you have the backbone of every Roman trattoria menu. Master the technique of emulsifying cheese, fat and starchy pasta water and you can cook all of them.
Eating in Rome?
Read our guides to what to eat in Rome and Rome’s food neighbourhoods. For more Roman cooking at home, Tasting Rome by Katie Parla and Kristina Gill is our favourite cookbook.
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