What kind of pasta can you eat in Rome?
Whether you are an Italian tourist or you come from any other Country in the world, you know very well that pasta is an integral part of local identity and cultural heritage. It’s not just a matter of local gastronomy, but it’s also part of Italian national identity.
In every Italian Region, pasta is an authentic cultural institution which is taken to the table every day and is cooked in thousand different ways: for these reasons it has become a worldwide symbol of “fine cuisine”.
Just like any other Italian city, Rome has its own typical types of pasta with its traditional condiments and seasonings, which differ from the ones you’ll find in other areas of the Country. However, Italian pasta has many facets and you can find for example typically Roman dishes in Lombardy, but also the other way around! For this reason, we can talk about regional and local pasta dishes, but they are also widespread and appreciated throughout the whole Country.
While visiting Rome, you’ll surely feel like tasting some typical recipes, so let’s discover what you can order at the restaurant to enjoy an authentically Roman gastronomic experience and discover the best food in town!
Are you dining in Rome?
Make sure you’ll order the best Italian food:
Spaghetti alla Carbonara
A worldwide famous dish, which is the object of a wide debate about its origins. Some people think that this recipe was created at the end of the Second World War, when Roman people discovered bacon for the first time, thanks to American soldiers. This way, the origins of Carbonara can be traced in the mixing of local ingredients (spaghetti and eggs) with foreign ones (bacon). Carbonara was a “poor” and very simple dish, but it soon became so successful to be considered as one of the main symbols of Roman (and Italian) best food. Another assumption is that this recipe was invented by charcoal burners (“carbonai” in Roman dialect), who used to carry these simple ingredients (spaghetti, eggs, pecorino cheese and pork cheek) in their bags to prepare a quick lunch at noon. They were all common and cheap ingredients and pork cheek was used to avoid buying expensive olive oil: in fact, the fat melted during cooking providing the necessary condiment. Today you can find Carbonara prepared with both pork cheek or bacon.
Tonnarelli Cacio e Pepe
This recipe seems really simple but it requires a certain expertise to give an optimal result: the difficult part is reaching the perfect balance between humidity (pasta), texture (cheese) and flavor (black pepper). The traditional version of this recipe contains few ingredients: pasta (tonnarelli or spaghetti), “cacio” (Pecorino cheese), black pepper, salt and olive oil. A perfect Cacio & Pepe should be creamy and sprinkled with freshly ground black pepper.
Bucatini all’Amatriciana
As its name suggests, this dish comes from the small village of Amatrice, which is located in the mountains, inside Gran Sasso National Park. It was probably the typical lunch of local shepherds and it was once prepared without using tomatoes: this ingredient was imported from the Americas and was locally unknown until the second half of XVIth century! This recipe is really ancient and it was slightly changed over the centuries but its main ingredients are still the same: pasta (bucatini or spaghetti), tomatoes, pork cheek and Pecorino cheese. Some popular versions also include onion and garlic, but they don’t fully reflect the original recipe.
Rigatoni with pajata
“Pajata” is the Roman word to indicate the intestine of a young calf, which is the main ingredient of this typical recipe. It may seem a really weird ingredient, but it was cheap, common and always available in the past. Together with tomatoes from the orchard, it was one of the most obvious pasta condiments for local peasants. This dish has a unique and easily recognizable flavor which reflects its farming origins. Pajata can also be served as main dish when grilled, baked or stewed.
Spaghetti with oil, garlic and chili pepper
It is one of the most widespread pasta recipes in Italy and people commonly eat this dish not only at the restaurant, but also at home. It has only 4 ingredients, but they should be of high quality and perfectly balanced to give an optimal result. You shall also pay attention to garlic and prevent it from burning or you’ll get a really bitter pasta dish!
Pasta alla Gricia
It is the “ancestor” of Amatriciana, that is its tomato-free version. To prepare this dish you shall use bucatini, tonnarelli or maccheroni.
What pasta shapes are typical of Rome and Lazio?
- Bucatini (larger spaghetti with a central hole)
- Capelli d’Angelo (they are usually used in soups)
- Cappelletti (stuffed pasta)
- Cappellacci (stuffed pasta)
- Fettuccine (thinner than tagliatelle)
- Maccheroni (generic term to indicate tortiglioni, rigatoni or sedanini)
- Spaghetti
- Tonnarelli (they come from Abruzzo Region and they are also named “spaghetti alla chitarra”)
Discover the best pasta restaurants in Rome
- Osteria da Fortunata – Via del Pellegrino, 11/12, 00186 Roma RM (Campo de’ Fiori district)
That’s the right place to taste Carbonara and Amatriciana prepared with homemade pasta. What makes this restaurant special is the whole process of making pasta, which is performed in full view of guests and passers-by. It’s an historic family-run tavern using only organic products and making everything by hand. Booking is recommended because the venue is very small and there is always a long line at the entrance.
- Dar Sol Olimpio al Drago – Piazza del Drago, 2, 00153 Roma RM (Trastevere district)
A small but cozy restaurant in the heart of one of the most picturesque districts in Rome. It is located near the river, in front of Tiberina island, in a quiet and small square. Its menu offers both traditional Roman dishes and fish dishes. Prices are slightly higher than the average.
- Costanza Hostaria – Piazza del Paradiso, 65, 00186 Roma RM (Campo de’ Fiori district)
A sophisticated atmosphere where you can taste typical dishes belonging to the local gastronomic tradition. This restaurant is also popular for its fish dishes. Another asset of this restaurant is its scenery: it is located inside the remains of an ancient Roman theater. There’s also an issue: it’s usually noisy and chaotic due to the great number of tourists crowding the dining room.
- Felice a Testaccio – Via Mastro Giorgio, 29, 00153 Roma RM (Testaccio district)
A crowded restaurant which is very popular, both among locals and tourists. Pasta is the star of the menu: Gricia, Cacio e Pepe and Ravioli are among the dishes you must absolutely taste. Don’t forget to also ask for a slice of their homemade tiramisù or to try another one of their desserts. Prices are average, despite the use of high-quality ingredients and the flawless service. Booking is recommended.
- Pasta e Vino Osteria – Via della Pelliccia, 12, 00153 Roma RM (Trastevere district)
This trattoria is located in one of the most picturesque districts in Rome and it is run by a young and friendly team. Its specialties are Carbonara and Amatriciana, but also its homemade desserts deserve a taste. The restaurant has a rustic feel with a modern touch that also reflects its cooking-style. Pasta, like everything else, is homemade.
- Taverna de Pasquino – Piazzale Tiburtino, 17/18, 00185 Roma RM (San Lorenzo district)
Its menu is really rich and you can choose among local dishes and more elaborate recipes. The venue is simple and with a rustic feel and there is also a wooden stove for pizza. This restaurant is perfect for relaxing dinners with friends, especially in summer, when you can dine outdoor. Pasta is homemade and you shall absolutely try Cacio e Pepe.
- Tonnarello – Via della Paglia, 1/2/3, 00153 Roma RM (Trastevere district)
The perfect choice for pasta lovers, especially if you want to taste cacio e pepe and Carbonara (pork cheek version). As its name suggests, the specialty of this restaurant is homemade tonnarelli. Every typical dish they offer is prepared with homemade pasta. Don’t forget to try their tiramisu!
All the above-mentioned restaurants have been tested and the opinions are personal and don’t represent any kind of advertising nor agreement with the owners.
