Set sail for the best pasta in Rome

The most

important thing for a true Italian-cuisine-oriented foodie?

Pasta, and

basta! If

penne,

tagliatelle,

fusilli or

farfalle is

your thing, our selected list of must-visits is bound to help you make the most

of your culinary adventure during your short stay in Rome.

Pasta – a staple dish of traditional Italian

cuisine

What’s so

special about differently-shaped sheets of cooked unleavened dough of durum

wheat flour mixed with water – as it is, in fact, what pasta is? Well, there is

no accounting for taste, but the fact that this apparently simple dish has been

growing strong in worldwide popularity since as early as the 12th

century might serve as a proof that it is actually quite special. Still, it is

not only the increasing number of pasta-lovers around the world that should be

considered an indicator of the value of this national culinary treasure of

Italy – the number of different types of pasta is just as impressive, amounting

to 310 specific forms known variably by over 1300 names having been documented

so far! Of course, we do realize that you don’t have a lifetime to spend in

Rome and try all the varieties of pasta you might be offered, so let us narrow

it down to the essentials; below is a list of pasta-related dishes to go for

and the places that serve those dishes at a true master’s level.

Carbonara

If you’re

going to look for an absolute Roman classic, your search may be over. Carbonara

is bound to win your palate with its sensual saltiness owed to the natural

richness of eggs and either smoky pancetta or mouth-watering

guanciale (pig’s cheek). While it is

true that its more ‘internationalized’ versions are served with cream, bacon,

chicken, ham or cheddar cheese, after you taste carbonara in Rome, you’ll never

to cease to look at the aforesaid ‘global’ variations as mere imitations.

Usually offered with spaghetti (long-type) or

tonnarelli (thick-type) pasta, it is quite a hearty dish which

easily makes up a full lunch or dinner. Hungry already? Below are the top spots

to try this tasty treat:

Da Gino: Vicolo Rosini 4 (Campo Marzio)

Although

they are known for their signature

ciocciara

(peas and mushrooms with white wine and cheese), and for a bit tacky décor,

they do serve truly splendid carbonara. If you manage to get a table – or reach

them via phone, consider yourself really lucky. After all, that’s how it is

when you’re one of the best in town.

Zii Umberto: Piazza della Malva (Trastevere)

The place

is nice and fashionable, and you can get a table both outdoors and indoors. The

piazza is usually very lively and pleasant to watch while enjoying your lunch.

Also, the service is really friendly and highly professional, which is another

argument for a visit to this restaurant.

La Carbonara: Via Panisperna, 214 (Monti)

This place

enjoys a cosy, warm atmosphere, and attracts a diverse crowd of both tourists

and locals. The latter go there because of delicious food, and the former go

there because the latter go there for delicious food. As simple as that.

Amatriciana

Sounds

unfamiliar? Basically, it’s

guanciale

and tomatoes topped with a bit of

pecorino

cheese. It is often confused with

arrabbiatta,

which is also based on tomatoes, but includes an addition of garlic and chilli

– go for it as well, if you’re brave enough. In principle, you will probably

come across three most common variations of amatriciana: with

spaghetti (the original recipe from the

town of Amatrice), with

bucatini

(tubular spaghetti), and with

rigatoni

(think big, fat and ridged penne). All these options are a true delight,

whichever you decide to choose. And the best place to have a go for it is…

Casa Coppelle: Piazza delle Coppelle, 49 (Campo

Marzio)

The

restaurant is rather fancy and the atmosphere is reflected in the dishes they

offer, which always arrive at your table served elegantly and generously. The

food itself is incredible – words cannot describe it, so you better call them

and book a table right now!

Cacio e Pepe

Now this is

something encountered virtually around the whole city of Rome, and something

considered one of the most ancient recipes. Although this dish is unlike any

other pasta-type thing you’ve ever tried, you’ll be probably shocked to find

out that it is just cheese and pepper. Indeed, the combination of the rich

flavor of

pecorino romano, the

spiciness of freshly-ground black pepper and the homemade

tonnarelli will leave you speechless after every single bite. If

you’re ready to be amazed, head preferably for:

Ristorante Pecorino: Via Galvani, 54

(Testaccio)

Though

located a bit away off the strict city centre, this amazing family-run

restaurant serves textbook cacio e pepe. Once you try it, you are even unable

to think of any sort of improvement or addition to their specialty. The place

runs a ‘no-table-without-booking’ policy, so be prepared to call in advance.