Carbonara paste on a beige background
These Are The 4 Traditional Pastas Of Rome
By Kimberley Laws
With a name that translates to "cheese and pepper," it’s no surprise that those two ingredients take leading roles in the dish, though butter, olive oil, and pasta water are also important. Alton Brown states that this dish "exploits the marvels" of pasta water and its "starchy goodness."
Cacio e Pepe
Pasta alla Gricia is a simple dish that predates the tomato’s introduction to Europe. Serious Eats states that it uses a sauce made from "rendered guanciale, black pepper, pasta water, and grated Pecorino Romano cheese," and it has a more “in your face” taste than other kinds of pasta.
Pasta Alla Gricia
The first written account of Amatriciana was in 1816, making it fairly young for a classic dish. A typical Amatriciana recipe consists of pasta, guanciale, Pecorino Romano, tomato sauce, and black pepper, with spaghetti, bucatini, or rigatoni being the preferred pasta choices.
Despite its popularity, there is much speculation about carbonara’s origins, with some speculating that it was created by blue-collar workers since its name means “coal burner.” The traditional Roman recipe relies solely on pasta, guanciale, Pecorino Romano, eggs, and black pepper.