Hey there, pasta lovers! If you’re anything like me, you can’t resist the allure of a steaming bowl of perfectly cooked pasta, especially when it’s one of the classics straight from the heart of Rome. In this collection, I’m thrilled to share with you recipes for the four iconic Roman pastas: Cacio e Pepe, Carbonara, Pasta alla Amatriciana, and Pasta alla Gricia. Each dish embodies the essence of Roman culinary tradition, with its own unique blend of flavors and history. So grab your apron and get ready to transport your taste buds to the streets of Rome with these timeless favorites. Feel free to substitute gluten-free pasta. It works just as well.

Buon appetito! 🍝🇮🇹

Cacio e Pepe

Cacio e Pepe is a classic Roman pasta dish renowned for its simplicity and bold flavors. Originating from the streets of Rome, this dish features spaghetti or tonnarelli pasta tossed with a luxurious sauce made from Pecorino Romano cheese, black pepper, and pasta water. The name “Cacio e Pepe” translates to “cheese and pepper” in Italian, highlighting the two key ingredients that give this dish its unmistakable taste and texture.

Ingredients:

• 1 lb of spaghetti or tonnarelli (traditional Roman pasta)
• 1 ½ c of Pecorino Romano cheese, finely grated (room temperature)
• Freshly ground black pepper
• 6 – 12 tablespoons whole milk (room temperature)
• Salt

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Remember to reserve about 1 cup of pasta water before draining.
2. While the pasta is cooking, place the finely grated cheese in a large bowl and gradually whisk in the milk. Keep whisking until it forms a thick paste.
3. Heat a large skillet over medium heat. Add a generous amount of freshly ground black pepper to the skillet and toast it gently for about 1-2 minutes, until fragrant. Be careful not to burn the pepper.
4. Once the pasta is cooked, transfer it directly from the pot to the bowl with the cheese mixture and toss the pasta until the cheese has melted and coats the pasta evenly, forming a creamy sauce. If the mixture is too thick, gradually add a few tablespoons of hot pasta water. If the mixture is too thin, toss in a little more cheese. 
5. Serve immediately, garnished with additional freshly ground black pepper and a sprinkle of Pecorino Romano cheese.

Carbonara alla Romana

Carbonara alla Romana is a beloved Roman pasta dish celebrated for its creamy richness and savory indulgence. Hailing from the bustling streets of Rome, this iconic recipe features spaghetti or rigatoni pasta generously coated in a luxurious sauce made from eggs, Pecorino Romano cheese, and crispy guanciale or pancetta. The name “Carbonara” is thought to derive from “carbonaro,” the Italian word for “charcoal burner,” possibly referencing the dish’s humble origins among the city’s coal workers. Today, Carbonara alla Romana stands as a testament to the timeless appeal of Roman cuisine, captivating palates with its decadent simplicity.

Ingredients:

• 1 lb spaghetti or rigatoni (traditional choices for Carbonara)
• 1 c  guanciale or pancetta, diced
• 2 large eggs, plus 1 yolk
• 1 c Pecorino Romano cheese, finely grated (room temperature)
• Freshly ground black pepper
• Salt

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Remember to reserve about 1 cup of pasta water before draining.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown, about 5-7 minutes.
3. In a mixing bowl, whisk together the eggs and finely grated Pecorino Romano cheese until well combined. Season with a generous amount of freshly ground black pepper.
4. Once the guanciale or pancetta is crispy, remove the skillet from the heat and set it aside.
5. When the pasta is cooked, return the pan with the guanciale or pancetta back to the stove and turn the heat on to medium-high. Transfer the cooked pasta directly from the pot to the skillet with the crispy guanciale or pancetta, using tongs or a pasta fork. Toss to combine.
6. Gradually pour the egg and cheese mixture over the hot pasta, tossing continuously to coat the pasta evenly. If the sauce seems too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
7. Serve immediately, garnished with additional freshly ground black pepper and a sprinkle of Pecorino Romano cheese.

Pasta alla Amatriciana

Pasta alla Amatriciana is a classic Italian pasta dish renowned for its robust flavors and comforting simplicity. Originating from the town of Amatrice in the Lazio region of Italy, this beloved recipe features spaghetti or bucatini pasta enveloped in a rich tomato sauce infused with guanciale (cured pork cheek), onions, Pecorino Romano cheese, and a hint of spicy chili flakes. The name “Amatriciana” pays homage to the dish’s place of origin, reflecting the rustic charm and culinary heritage of the Amatrice region. With its hearty ingredients and bold flavors, Pasta alla Amatriciana continues to captivate pasta lovers around the world, embodying the essence of traditional Italian comfort food.

Ingredients:

• 1 lb bucatini or spaghetti
• 1 c guanciale or pancetta, diced
• 15 oz can crushed tomatoes
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 cup Pecorino Romano cheese, grated
• Salt
• Extra virgin olive oil

Instructions:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown, about 5-7 minutes.
2. Once the guanciale or pancetta is crispy, add the chopped onion to the skillet and cook until it becomes soft and translucent about 5 minutes. Add the minced garlic and red pepper flakes, and cook for another 1-2 minutes until fragrant.
3. Stir in the crushed San Marzano tomatoes and season with salt. Simmer the sauce over medium-low heat for about 15-20 minutes, allowing it to thicken slightly.
4. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Remember to reserve about 1 cup of pasta water before draining.
5. Once the pasta is cooked, transfer it directly from the pot to the skillet with the amatriciana sauce, using tongs or a pasta fork. Toss to combine, adding a splash of pasta water if needed to loosen the sauce and coat the pasta evenly.
6. Sprinkle the grated Pecorino Romano cheese over the pasta and toss again until the cheese has melted and coats the pasta evenly.
7. Serve immediately, garnished with additional Pecorino Romano cheese and freshly ground black pepper if desired.

Note:

Add 6 anchovy fillets, chopped, 1/2 cup of pitted Kalamata olives, halved, and 2 tablespoons of capers and it becomes Putanesca Sauce.

Pasta alla Gricia

Pasta alla Gricia is a rustic and flavorful pasta dish that hails from the Lazio region of Italy, particularly around the area of Grisciano. This traditional recipe showcases the simplicity of Roman cuisine, featuring spaghetti or rigatoni pasta tossed with guanciale (cured pork cheek), Pecorino Romano cheese, black pepper, and a touch of olive oil. The name “Gricia” is believed to be derived from the town of Grisciano, where the dish is said to have originated. With its savory and satisfying flavors, Pasta alla Gricia offers a delightful taste of Italian tradition, perfect for both casual weeknight dinners and special occasions alike.

Ingredients:

• 1 lb pasta (traditionally bucatini or rigatoni)
• 8 oz guanciale or pancetta, diced
• 8 oz Pecorino Romano cheese, grated
• ¼ c dry white wine
• Freshly ground black pepper
• Extra virgin olive oil
• Salt

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
2. While the pasta is cooking, toast freshly ground pepper for 30 to 60 seconds in a saucepan on low heat. Set aside on a small plate and wash the pan afterward.
3. Return the saucepan to the stove and heat a drizzle of olive oil before adding the diced guanciale or pancetta and cook until it becomes crispy and golden brown, about 5-7 minutes.
4. Once the guanciale or pancetta is crispy, remove the skillet from the heat and set it aside.
5. When the pasta is cooked, drain it and add it to the skillet with the crispy guanciale or pancetta. Toss to combine, adding a splash of pasta water if needed to loosen the sauce.
6. Sprinkle the grated Pecorino Romano cheese over the pasta and toss again until the cheese has melted and coats the pasta evenly. Add freshly ground black pepper to taste.
7. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper if desired.

From Pasta to Piazzas: Explore Rome with Our Travel Itineraries!

If these tantalizing recipes have sparked a craving for the culinary delights of Rome, why not turn your appetite for adventure into a reality? Explore our curated travel itineraries that showcase the best of Rome’s rich history, breathtaking architecture, and, of course, its delectable cuisine. From wandering through ancient ruins to savoring pasta in charming trattorias tucked away in cobblestone streets, these itineraries offer an unforgettable journey through the heart of Italy’s vibrant capital. Embark on a culinary and cultural adventure that will leave you with cherished memories and a longing to return to Rome again and again. Buon viaggio!

• Simply Rome
• Best of Italy
• 2025 Jubilee: The Holy Year
• Rome & the Amalfi Coast
• Pure Rome & Tuscany for the Epicurious
• A Taste of Italy
• Rome & Sicily

As your guide to all things Italy, Mediterranean cruises, and culinary exploration, my passion lies in curating unforgettable travel experiences that blend cultural immersion with culinary delights. Whether you’re dreaming of wandering the historic streets of Rome, setting sail on a luxurious Mediterranean cruise, or savoring the flavors of authentic Italian cuisine, I’m here to make your travel dreams a reality. Ready to embark on your next adventure? Reach out to me at 888-462-9299 or via email at brenda@allegroluxuryvacations.com, and let’s start planning your perfect getaway today!