![]() The result is strands of perfectly al dente pasta woven through a silky, creamy, cheese sauce which leaves the back of your throat warm with a peppery punch. A celebration of local pecorino romano cheese (historically known as cacio), it is nothing more than a mixture of grated pecorino and freshly cracked black pepper which is teased into a sauce with the help of starchy pasta water and plenty of stirring. No recipe demonstrates the beautiful simplicity of Italian food quite like cacio e pepe. Whatever the history, one thing everyone agrees on is that real Roman carbonara is delicious! Another common theory is that carbonara was born from the rations of powdered egg and bacon brought to Rome by the Allies in WW2. Popular theories include that its name comes from the fact that it was originally cooked over a charcoal fire, or maybe it was served to coal miners, or perhaps it earned the name because the flecks of black pepper resembled coal. The name ‘carbonara’ is thought to derive from the Italian word carbone which means coal, but the origins of the dish are hazy. The authentic Roman carbonara recipeis a simple combination of just four ingredients: a velvety sauce of whisked egg and pecorino cheese studded with crunchy guanciale and given a hefty whack of black pepper – absolutely no cream allowed! Although it may be served with spaghetti, in Rome carbonara is often made with rigatoni which provide the perfect vessel for the chunky sauce, their tube shape ideal for secreting the flavorsome pieces of guanciale. ![]() ![]() Romans turn their noses up at the international variations of their beloved carbonara which are generally heavier and creamier, often containing mushrooms, ham, garlic or even peas. Here is the Local Aromas guide to the top four famous Roman pasta dishes:Įverybody has heard of carbonara, but what you have eaten outside of Italy is unlikely to bear much resemblance to the real thing. So when in Rome, make sure that you taste each and every one, safe in the knowledge that you are tasting a little bit of the Eternal City’s history and identity with each bite. With wonderful guanciale (cured pork jowl) and pecorino romano(aged sheep cheese) taking center stage, each one is a delicious representation of the excellent local produce so readily available in Rome. Despite all four riffing off the same core ingredients, they each have their own personality, story, and meaning. Romans adore pasta and no pasta is more loved than the four iconic Roman pasta dishes that can be found on all good trattoria menus in the city.
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