Cuisine
Roman
Cucina romana
Guanciale, pecorino, pepper and the kind of trattoria cooking that looks sparse until you taste it.
Pastoral Lazio cooking plus urban trattorie. Carbonara, cacio e pepe, amatriciana and gricia form a family of pasta dishes with overlapping pantries and fierce local opinions.
Few ingredients, emulsified sauces, no cream in carbonara, and pecorino that should actually taste like sheep.
Countries and regions
Lazio
Dishes
Carbonara
Carbonara
Roman pasta of guanciale, egg, pecorino and pepper — no cream, no peas, no debate in this house except the usual one.
30 minMediumNo chilli
Cacio e pepe
Cacio e pepe
Pecorino, pepper and pasta water — a Roman emulsion that looks like nothing and fails if you rush it.
20 minMedium🌶️
Amatriciana
Amatriciana
Guanciale, tomato and pecorino — the Roman-Amatrice pasta that is not a generic bacon-and-red-sauce.
30 minEasy🌶️