The Best Pasta In Rome And Where To Eat It

If you are traveling to Rome and want to taste some of the best food, finding the best pasta in Rome may not be easy. As a local Roman, I have enjoyed growing up in a city that is a treasure trove of history and art and a haven for culinary delights. Among the many gastronomic wonders that Rome offers, pasta, in its many forms, is a standout—a true embodiment of Roman culture and tradition.

Through this article, I aim to take you on a personal journey through the cobbled streets of Rome, guiding you to discover the best pasta in Rome. This isn’t just about recommending restaurants; it’s about sharing a piece of Rome’s heart, one plate of pasta at a time.

Growing up here, pasta was more than just a meal; it was a part of daily life, a symbol of family gatherings, and a celebration of simple yet profound flavors. My experiences have allowed me to understand that while you can find pasta almost anywhere in the world, pasta in Rome has a unique character shaped by centuries of culinary tradition and local ingredients. From the hearty, cheese-laden Carbonara to the elegantly simple Cacio e Pepe, each dish tells a story of Rome’s rich history and vibrant present.

Join me in exploring Rome’s pasta scene. Whether it’s the bustling trattorias of Trastevere or the chic eateries in the city center, I’ll point you to places where pasta is not just cooked but celebrated. I’ll share insights into the authentic and best pasta in Rome, the hidden gems where locals dine, and tips on savoring these dishes as the Romans do.

Prepare to indulge in a culinary journey that will leave you not only full but also enriched with the genuine spirit of Roman dining. Welcome to Rome, through its pasta!

Historical Roots of Pasta in Rome

To truly appreciate the pasta in Rome, it’s essential to delve into its historical roots. Pasta’s journey in Rome is as old as the city itself, intertwined with Rome’s evolution from an ancient empire to a bustling modern metropolis. The earliest forms of pasta in Rome can be traced back to ancient times, where simple dough made from grain and water was a staple in the diet of Romans. Over the centuries, this humble beginning transformed, influenced by various cultures and historical events.

The Middle Ages brought significant changes with the introduction of durum wheat, which led to the pasta that we recognize today. It was during these times that pasta began to take on a more prominent role in Roman cuisine. The Renaissance era further refined pasta-making techniques, elevating it from a peasant’s meal to a dish fit for nobility. This period saw the birth of many pasta varieties and recipes that have become synonymous with Roman cooking.

In my own family, stories of making pasta go back generations. My grandparents often recounted tales of Sunday dinners where the entire family gathered to roll out dough and craft shapes by hand, a tradition that we still honor. These family recipes, passed down through generations, are a testament to pasta’s deep-rooted significance in Roman culture.

Today, traditional Roman pasta dishes are a reflection of the city’s history – simple, yet rich in flavor and heritage. Dishes like Spaghetti alla Carbonara and Bucatini all’Amatriciana are not just meals; they’re historical artifacts, each ingredient and method of preparation echoing Rome’s past. As we explore these traditional dishes and their modern interpretations, we celebrate not just the flavors but the stories they carry – a culinary journey through the heart of Rome.

Traditional Roman Pasta Dishes

When it comes to traditional Roman pasta dishes, the beauty lies in their simplicity and the depth of their flavors, perfected over centuries. These recipes rely on the quality of a few key ingredients rather than complex cooking techniques, making each dish a testament to the culinary wisdom of old Rome.

Carbonara: The Queen Of Pasta In Rome

Carbonara, a regal member of the pasta family, shares similarities with cacio e pepe yet distinguishes itself with a signature twist: the addition of egg. Originating from the heart of Rome, this dish is a beautiful symphony of select ingredients that come together to create a culinary masterpiece.

The traditional Roman carbonara is a harmonious blend of Pecorino Romano cheese, eggs, black pepper, and the star ingredient – guanciale. This cured pork cheek offers a more robust and flavorful profile than its cousin, pancetta, lending the dish a distinctive smoky and salty dimension. This delectable mixture is most commonly combined with spaghetti or linguine, ensuring a perfect balance in every bite.

Renowned for its simplicity, carbonara achieves a creamy texture without using cream. The eggs and cheese meld together seamlessly, coating the pasta in a smooth, rich sauce. The origins of carbonara are shrouded in mystery, but its name, meaning ‘charcoal burner’ in Italian, suggests a fascinating historical connection. There’s a widespread belief that this dish was originally crafted for Italian charcoal workers in the 17th century, a testament to its enduring appeal and rustic roots.

Carbonara, therefore, is not just a dish; it’s a celebration of Italian culinary tradition, combining simple ingredients to create a timeless and deeply satisfying flavor profile.

Where to get it: Look at my local guide on where to eat the best pasta alla carbonara in Rome.

Cacio e Pepe: The Essence of Simplicity and Flavor

Cacio e pepe, a traditional Italian dish, has a rich history that dates back centuries, long before the emergence of its American counterpart, macaroni and cheese. Often compared to the latter due to its simplicity and cheesiness, cacio e pepe stands out as the original cheesy pasta delicacy. This dish is a testament to the culinary principle that less is more.

Crafted from just three core ingredients – spaghetti, Pecorino Romano cheese (‘cacio’), and black pepper (‘pepe’) – this dish is a marvel of minimalism. The magic of cacio e pepe lies not in a complex array of components but in the mastery of balancing these simple, high-quality elements.

A fascinating and visually appealing variation involves tossing the spaghetti in a hollowed-out Pecorino Romano wheel, adding an extra layer of cheese-infused luxury.

However, the secret to achieving the quintessential creamy texture of cacio e pepe is not butter, as some might assume. It’s the starchy pasta water, skillfully integrated with the melted cheese, that forms the silky, smooth sauce that coats the spaghetti perfectly.

Where to get it: Felice in Testaccio is renowned for crafting one of the most exquisite versions of this dish. The preparation, mixed right at your table, perfectly balances traditional charm and contemporary flair. The sauce achieves just the right level of creaminess to elegantly coat the fork, complemented by a daringly generous sprinkle of pepper. You can savor this culinary delight at Felice, located at Via Mastro Giorgio, 29, Rome.

Pasta alla Gricia: The Essence of Rustic Roman Flavors

Pasta alla Gricia, an essential item for any gastronome’s menu, is often described as carbonara’s eggless counterpart. Sometimes playfully dubbed ‘white carbonara’, this dish offers a unique culinary experience by highlighting different elements of flavor and texture.

The absence of egg in Pasta alla Gricia shifts the focus to the rich, salty depth of guanciale. This key ingredient is sautéed to perfection, releasing its tantalizing aromas and flavors into the pan. The cooked pasta is then introduced to this savory environment, allowing it to absorb the delectable guanciale juices, ensuring each strand is enveloped in taste.

A lavish addition of Pecorino Romano cheese and a generous sprinkling of black pepper follows. These ingredients blend harmoniously, offering a robust and earthy flavor profile that compensates for the lack of creaminess typically brought by the egg in carbonara.

Pasta alla Gricia is a testament to Italian cuisine’s versatility and richness. It celebrates the art of simplicity, where a few well-chosen ingredients come together to create a rustic, refined dish, deeply satisfying and undeniably flavorful.

Where to get it: Tonnarello is a haven for gricia enthusiasts. The dish is masterfully prepared with dried rigatoni or fresh egg tonnarelli. Experience this culinary treasure at Tonnarello, located at Via della Paglia, 1/2/3, Rome.

Pasta all’Amatriciana: A Tribute to Roman Simplicity and Flavor

Pasta all’Amatriciana is a lighter yet equally compelling option in Roman cuisine. This dish, featuring spaghetti or bucatini, is celebrated for its vibrant tomato-based sauce, offering a delightful contrast to its creamier counterparts.

Originating from the quaint town of Amatrice, which lends the dish its name, Pasta all’Amatriciana has been a culinary staple since the 1600s. It is a dish that speaks volumes about the beauty of Italian cooking, where the focus lies on the purity and quality of each ingredient.

At the heart of this dish are crispy, savory chunks of guanciale, which provide a rich and meaty foundation. The fresh and ripe tomatoes are cooked down into a luscious sauce that perfectly complements the pasta. A dash of pepper adds a subtle warmth, while a generous sprinkling of Pecorino cheese brings a sharp, salty finish that elevates the entire dish.

Pasta all’Amatriciana is more than just a meal; it celebrates Italian heritage and culinary artistry. Each element plays a crucial role in creating a simple yet bursting dish with layers of flavor, making it a must-try for anyone seeking to experience the essence of Italian cuisine.

Where to get it: Perilli, nestled in the heart of Testaccio, is celebrated for its robust amatriciana. The dish features succulent guanciale, whose sweetness harmonizes beautifully with the tangy tomato and sharp Pecorino, all intertwining with the firm strands of bucatini. This delightful blend of flavors and textures makes Perilli’s amatriciana a must-try for any pasta lover. Relish this exquisite dish at Perilli, located at Via Marmorata, 39, Rome.

Gnocchi con Sugo di Coda: A Dual Delight in Roman Cuisine

Certain dishes stand out for their ingenious use of braised meat in tomato sauce, serving a dual culinary purpose. Gnocchi con Sugo di Coda exemplifies a perfect balance between a pasta-based first course (primo) and a meat-centric second course (secondo).

This culinary marvel revolves around slow-braising, where the meat, typically oxtail, is cooked to such tenderness that it effortlessly falls off the bone. The braising liquid, infused with the flavors of the meat and vegetables, transforms into a rich, hearty sauce, ideal for coating gnocchi, rendering them a flavor-packed first course.

The second act of this gastronomic play features the oxtail itself, known as coda alla vaccinara. This dish can be savored in its simplest form, where the meat is accompanied by a modest yet flavorful blend of tomato and celery. For those seeking a more complex taste profile, the oxtail is elevated with the addition of sweet raisins, crunchy pine nuts, and an array of aromatic spices, creating a harmonious blend of textures and flavors.

Gnocchi con Sugo di Coda is not just a meal; it represents the depth and versatility of Roman culinary art. It showcases the skill of transforming simple, hearty ingredients into an exquisite, two-part dining experience that tantalizes the palate and pays homage to the traditional Italian way of cooking.

Where to get it: Trattoria Da Cesare al Casaletto stands out for its celebrated sugo di coda. This rich, mahogany-colored sauce gains its silky texture from the marrow released by slow-cooked oxtail. Diners have the delightful option to pair this luxurious sauce with either dried or fresh pasta. For an impeccable combination, opt for their homemade potato gnocchi, which serves as soft, pillowy vessels for the sumptuous sauce. This culinary experience awaits at Trattoria Da Cesare al Casaletto, located at Via del Casaletto, 45, Rome.

Fettuccine con le Rigaglie di Pollo: A Culinary Roman Masterpiece

Fettuccine con le Rigaglie di Pollo is a testament to Roman cuisine, where culinary alchemy transforms modest ingredients into a dish of extraordinary flavor. This recipe stands as a celebration of skillful cooking, turning everyday elements into a gourmet experience.

The dish features ribbons of fresh egg fettuccine, known for its delightful, springy texture. They are the perfect canvas for a robust Roman ragù, meticulously crafted from a flavorful soffritto base and the rich essence of chicken giblets. This choice of meat, often overlooked, is elevated to a level of sophistication in this dish.

The transformation of chicken livers and hearts is at the core of its appeal. Once considered less desirable, these ingredients are simmered to perfection, creating a velvety ragù that infuses the fettuccine with depth and complexity. The result is a harmonious blend of flavors and textures, where the tender pasta intertwines with the rich, savory sauce, offering a refined and comforting taste.

Fettuccine con le Rigaglie di Pollo is more than a dish; it’s a culinary journey that honors the tradition of making the most out of every ingredient. It’s a celebration of the creativity and resourcefulness inherent in Roman cooking, delivering a dining experience that is as indulgent as it is satisfying.

Where to get it: Armando Al Pantheon is an oasis of exceptional culinary art in the heart of Rome’s bustling tourist district. This esteemed establishment is undoubtedly the go-to destination for those seeking a memorable dining experience and pasta con le rigaglie. Savor the flavors of tradition and quality at Armando Al Pantheon, located at Salita dei Crescenzi, 31, Rome.

Pasta Alla Zozzona: A Symphony of Roman Flavors

Pasta Alla Zozzona is an indulgent and decadent dish that is a testament to Roman cuisine’s creativity and bold flavors. This hearty pasta dish is a fusion of several classic Roman recipes, combining elements from carbonara, amatriciana, and cacio e pepe.

The name ‘Zozzona’, playfully translating to ‘dirty’ or ‘messy’ in Italian, perfectly encapsulates the decadent and lavish nature of the dish. It typically features a generous mix of succulent guanciale, creamy pecorino cheese, spicy black pepper, tangy tomato sauce, and sometimes beaten eggs, all creating a luxurious and deeply flavored sauce.

The sauce is then lovingly tossed with pasta, often rigatoni or spaghetti, resulting in a dish that’s not only a feast for the taste buds but also a delightful blend of some of the most beloved flavors of Rome.

Pasta Alla Zozzona is a celebration of excess, where each ingredient is allowed to shine, creating a symphony of tastes and textures that is both comforting and utterly satisfying.

Where to get it: Piatto Romano is one of the first choices for pasta alla zozzona. It may not always be available, but if it’s on the menu, make sure you taste it to appreciate its richness. Piatto Romano is located at Via Giovanni Battista Bodoni, 62, Rome.

Rigatoni con la Pajata: A Roman Delicacy with Rustic Charm

Rigatoni con la Pajata is a distinctive and traditional dish deeply rooted in the culinary heritage of Rome. This unique pasta dish is known for its use of “pajata,” the intestines of a milk-fed veal or lamb, still containing the mother’s milk that coagulates during cooking.

This ingredient, rich in flavor and creamy in texture, is gently stewed with a tomato-based sauce, infusing it with a depth of flavor that is both rustic and refined.

The sauce, enriched with the delicate pajata, is then combined with perfectly cooked rigatoni, offering a hearty and satisfying meal. The dish is a celebration of Roman cucina povera (peasant cooking), where humble ingredients are elevated to create a gastronomic experience that is both unique and traditional.

Rigatoni con la Pajata’s rich flavors and creamy texture make it a cherished delicacy, reflecting Rome’s authenticity and culinary ingenuity.

Where to get it: Agustarello A Testaccio claims to make one of the best rigatoni alla pajata in Rome and it’s true. The dish is not always available because the ingredients may be hard to find so make sure you ask and, if they confirm they have it, go for it and enjoy. Agustarello A Testaccio is located at Via Giovanni Branca, 98, Rome.

The Soul of Rome Through Its Pasta

Pasta is much more than a staple in Roman cuisine; it’s a vibrant thread woven into the city’s cultural fabric. Each dish we’ve explored is a narrative of Rome’s history, its people, and its enduring passion for food. From the ancient alleyways of the city center to the bustling piazzas, pasta is a symbol of Roman identity, an expression of culinary art that has been perfected over centuries.

The dishes we’ve savored are not just recipes; they are stories of families, traditions, and the ever-evolving spirit of Rome. These dishes speak of Sunday family gatherings, festive celebrations, and the simple pleasures of everyday Roman life. They reflect the city’s ability to honor its past while embracing the present, creating a timeless yet ever-changing cuisine.

As a local, I invite you to step into our world and experience these culinary delights for yourself. Rome is a city that needs to be tasted as much as it is to be seen. Each restaurant, trattoria, and osteria in Rome offers a unique interpretation of these classic dishes, allowing you to experience diverse flavors and cooking styles.

So, when in Rome, let your taste buds guide you through its charming streets. Indulge in the city’s pasta offerings, pair them with exquisite local wines, and immerse yourself in this eternal city’s rich, gastronomic culture. Whether you’re a first-time visitor or a returning enthusiast, the pasta in Rome is an experience that promises to leave you with lasting memories and a deeper appreciation for one of the world’s most beloved cuisines. Buon appetito!