When you wander the streets of Rome, you’re not just walking through a city; you’re stepping into a living, breathing museum of culinary history. The Roman kitchen, rich in tradition and flavor, offers a taste of the past with every bite. If you find yourself craving authentic pasta in the heart of this historic city, you won’t want to miss the best pasta restaurants in Rome, a haven for anyone looking to satisfy their pasta cravings with genuine, traditional dishes.
The Foundations of Roman Cuisine
The essence of traditional Roman cooking is simplicity, spotlighting the quality and freshness of the ingredients. This is a cuisine where less is more, and the natural flavors of the food are allowed to shine. To understand Roman recipes, one must appreciate the history and geography of the region. Surrounded by fertile lands and the Mediterranean, Rome benefited from a variety of ingredients, which formed the basis of its culinary traditions.
Pasta Dishes That Tell a Story
Cacio e Pepe
This dish is a testament to the Roman culinary principle of simplicity. Combining pecorino Romano cheese, black pepper, and pasta, usually tonnarelli or spaghetti, Cacio e Pepe is both comforting and remarkably simple. The creamy sauce is created without the use of cream, relying instead on the starchy pasta water and the melting cheese, perfectly coated around the al dente pasta. The dish’s roots can be traced back to the Roman countryside, originally a staple among shepherds due to the longevity of its ingredients.
Recipe: Cacio e Pepe
Ingredients:
– 400g of spaghetti or tonnarelli
– 200g of Pecorino Romano cheese, finely grated
– 2 teaspoons of freshly ground black pepper
Servings: 4
Preparation:
1. Bring a large pot of salted water to boil. Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
2. In a large pan, toast the black pepper for about 1 minute until fragrant. Add about ¾ cup of the reserved pasta water to the pan to simmer.
3. Reduce the heat to low and add the pasta, tossing until it is coated in the pepper-water mixture.
4. Remove the pan from heat. Add the grated pecorino cheese gradually, continuously tossing, and adding more pasta water if necessary to create a creamy sauce that coats the pasta evenly.
5. Serve immediately, garnished with additional grated pecorino and a sprinkle of black pepper.
Amatriciana
Originating from the town of Amatrice, the Amatriciana has become one of Rome’s signature pasta dishes. Traditionally made with guanciale (cured pork cheek), pecorino cheese, tomato, and a touch of chili, it’s commonly served with bucatini pasta. The dish has a rich, bold flavor that epitomizes the heartiness of Roman cuisine. Over time, it has undergone slight variations, but the core ingredients remain a testament to its rustic origins.
Recipe: Amatriciana
Ingredients:
– 400g of bucatini pasta
– 150g of guanciale, sliced into strips
– 400g of peeled tomatoes, crushed
– 100g of Pecorino Romano cheese, grated
– 1 small dried chili, chopped (or to taste)
– Salt to taste
Servings: 4
Preparation:
1. In a large skillet, cook the guanciale with the chili over medium heat until the guanciale is crispy and golden.
2. Add the crushed tomatoes to the skillet, season with salt, and simmer for about 20-30 minutes.
3. While the sauce is simmering, cook the bucatini in a large pot of salted boiling water until al dente; drain.
4. Toss the drained pasta into the skillet with the tomato and guanciale sauce, mixing well.
5. Serve the pasta sprinkled with the grated pecorino cheese.
Carbonara
The history of Carbonara is shrouded in mystery, with various stories attributing its creation to different sources. However, the end result is an iconic Roman dish loved worldwide. It features a silky sauce made from eggs, pecorino Romano, pepper, and guanciale, married with spaghetti or rigatoni. Its creaminess, despite containing no cream, showcases the ingenuity of Roman cooks in creating luscious textures from simple, everyday ingredients.
Recipe: Carbonara
Ingredients:
– 400g of spaghetti
– 150g of guanciale, cut into small pieces
– 3 large eggs
– 100g of Pecorino Romano cheese, finely grated
– Freshly ground black pepper
Servings: 4
Preparation:
1. Beat the eggs in a mixing bowl, stir in most of the pecorino cheese, and a generous amount of black pepper. Set aside.
2. Cook the guanciale in a pan over medium heat until it is crispy and the fat is rendered. Remove from the heat and set aside.
3. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
4. Add the cooked pasta to the pan with guanciale, toss to coat in the fat. Remove the pan from heat to prevent the eggs from scrambling.
5. Quickly add the egg and cheese mixture to the pasta, tossing thoroughly and adding pasta water as needed to create a smooth, creamy sauce.
6. Serve immediately, garnished with the remaining cheese and additional black pepper.
Savoring the Stews
Saltimbocca alla Romana
A delightfully named dish that translates to “jumps in the mouth,” Saltimbocca alla Romana showcases Roman flavors in every bite. Thin veal cutlets adorned with prosciutto and sage leaves, simmered in white wine until tender. The saltiness of the prosciutto perfectly contrasts the mild veal, while the sage adds an aromatic layer to the dish. It’s a splendid example of the harmonious balance found in Roman cuisine.
Recipe: Saltimbocca alla Romana
Ingredients:
– 8 thin veal cutlets
– 8 slices of prosciutto
– 16 sage leaves
– 1/2 cup of dry white wine
– 3 tablespoons of unsalted butter
– Salt and freshly ground black pepper
– Toothpicks
Servings: 4
Preparation:
1. Place a sage leaf on each veal cutlet, then cover with a slice of prosciutto. Secure with a toothpick.
2. Season the veal with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat and cook the veal, prosciutto-side down first, for about 2 minutes on each side.
3. Remove the veal from the skillet and set aside. Add the white wine to the skillet, scraping up any browned bits.
4. Bring the wine to a boil and reduce slightly, then whisk in the remaining butter. Return the veal to the skillet, turning to coat in the sauce.
5. Serve the veal cutlets with the sauce spooned over the top.
Coda alla Vaccinara
Diving deeper into the Roman tradition, Coda alla Vaccinara, or oxtail stew, presents a rich and comforting dish that traces back to the days of the Roman Empire. Originally a meal for the lower classes, it has risen in stature to become a celebrated Roman specialty. The oxtail is slow-cooked until succulent, in a robust sauce of tomatoes, celery, onions, and a mix of herbs and spices. This dish embodies the Roman art of transforming simple ingredients into a feast.
Recipe: Coda alla Vaccinara
Ingredients:
– 1.5kg of oxtail, cut into pieces
– 1 can of peeled tomatoes, crushed
– 2 celery stalks, chopped
– 1 onion, chopped
– 1 carrot, chopped
– 2 cups of red wine
– 2 cloves of garlic, minced
– 4 cups of beef broth
– Olive oil
– Salt and pepper
– A handful of pine nuts and raisins (optional)
Servings: 4-6
Preparation:
1. In a large pot, heat some olive oil over medium heat. Season the oxtail pieces with salt and pepper, then brown them on all sides. Remove the oxtail and set aside.
2. In the same pot, add the onion, carrot, celery, and garlic. Cook until softened.
3. Return the oxtail to the pot, add the red wine, and increase the heat to bring to a simmer until the wine reduces by half.
4. Add the crushed tomatoes and beef broth, ensuring the oxtail pieces are covered. Bring to a boil, then reduce the heat, cover, and simmer for about 3-4 hours, until the meat is tender and falling off the bone.
5. In the last half hour of cooking, if using, add the pine nuts and raisins.
6. Serve the oxtail with the vegetables and broth, accompanied by a crusty piece of bread.
Vegetables and Legumes: The Unsung Heroes
Roman cuisine places a strong emphasis on the use of fresh vegetables and legumes, often as the stars of a dish rather than mere accompaniments.
Carciofi alla Romana
Artichokes, Roman style, are a revelation. Prepared with wild mint, garlic, and olive oil, these are simmered until tender, offering a true taste of Roman spring. This dish highlights the importance of seasonal eating in Roman culture.
Cicoria Ripassata
Chicory, a bitter green, is sautéed with garlic, chili, and olive oil in this simple yet flavorful dish. Known for its health benefits and bitter taste, cicoria ripassata complements the rich, savory flavors prevalent in Roman mains, providing a refreshing balance.
A Sweet Ending
No culinary tour of Rome would be complete without indulging in its desserts. While not as globally famous as its savory dishes, Roman sweets have a charm of their own.
Maritozzi con la Panna
These sweet, fluffy buns filled with whipped cream can be traced back to Roman times. The maritozzi are a traditional breakfast treat, proving that Romans have indeed perfected the art of starting the day on a sweet note.
Recipe: Maritozzi con la Panna
Ingredients for the Buns:
– 500g of all-purpose flour
– 100g of sugar
– 200ml of milk, warm
– 100g of unsalted butter, softened
– 15g of fresh yeast
– 2 large eggs
– Zest of 1 lemon
– A pinch of salt
Ingredients for the Filling:
– 250ml of heavy cream
– 2 tablespoons of confectioners’ sugar
Servings: 12 buns
Preparation:
1. Dissolve the yeast in the warm milk with a teaspoon of sugar. Let it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, the remaining sugar, lemon zest, and salt. Make a well in the center, add the eggs, yeast mixture, and softened butter.
3. Knead the dough until smooth and elastic. Cover with a clean cloth and let it rise in a warm place for about 2 hours.
4. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a bun and place on a baking sheet covered with parchment paper. Let them rise again for about 1 hour.
5. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden. Let cool completely.
6. Whip the heavy cream with the confectioners’ sugar until stiff peaks form. Cut a slit in each bun and fill with the whipped cream.
Crostata di Ricotta
The Roman version of a cheesecake, crostata di ricotta, combines the creaminess of fresh ricotta with the zest of citrus, often lemon or orange, encased in a crumbly pastry shell. It’s a dessert that balances richness with refreshing lightness, embodying the diverse textures and flavors of Roman cuisine.
Recipe: Crostata di Ricotta
Ingredients:
– 1 1/2 cups of all-purpose flour
– 1/2 cup of unsalted butter, chilled and diced
– 1/2 cup of sugar
– 1 egg and 1 egg yolk
– Zest of 1 lemon
For the Filling:
– 500g of ricotta cheese
– 3/4 cup of sugar
– 2 eggs
– Zest of 1 orange
– 1 teaspoon of vanilla extract
Servings: 8-10
Preparation:
1. In a food processor, blend the flour, butter, sugar, and lemon zest until the mixture resembles coarse crumbs. Add the egg and yolk, pulse until the dough comes together. Form into a disk, wrap in plastic, and chill for 1 hour.
2. Preheat the oven to 180°C (350°F). On a floured surface, roll out the dough and fit it into a tart pan. Prick the bottom with a fork.
3. For the filling, mix the ricotta, sugar, eggs, orange zest, and vanilla until smooth. Pour the filling into the crust.
4. Bake for about 35-40 minutes until the crust is golden and the filling is set.
5. Let the crostata cool before serving. Optionally, dust with powdered sugar for decoration.
The beauty of Roman cuisine lies in its storytelling. Each dish carries with it centuries of history, a reflection of the people, the landscape, and the changes that have shaped this eternal city. While these recipes may seem straightforward, they require patience, respect for the ingredients, and, most importantly, a love for the rich tapestry of Roman culture. As you journey through Rome, let your taste buds lead the way, and remember that every meal is an opportunity to connect with the heart and soul of the city. Whether you’re dining in one of Rome’s celebrated restaurants or cooking up a traditional Roman feast at home, you’re participating in a timeless tradition that continues to bring joy and satisfaction to all who partake in it.
