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Roma
Lazio
Home of carbonara, cacio e pepe, amatriciana.
Roman pasta mastery: few ingredients, infinite technique.
"Roman pasta is fast cooking with slow confidence."
What this region tastes like
A flavor portrait of Lazio.
Rich80%
Earthy40%
Coastal10%
Herbaceous20%
Spicy50%
Rustic80%
Signature pasta dishes
Born here. Perfected here.
IconicSaltySilky
Carbonara
Spaghetti alla Carbonara
Guanciale, Pecorino Romano, egg yolks, black pepper. No cream, ever.
Medium 25 min
View recipe 
SimpleSharpRoman
Cacio e Pepe
Cacio e Pepe
Three ingredients, one cloud of creamy magic.
Medium 20 min
View recipe 
SmokySpicyBold
Amatriciana
Bucatini all'Amatriciana
Guanciale, tomato, Pecorino, chili — Rome's red answer.
Easy 35 min
View recipe Signature ingredients
- GuancialeCured pork jowl — never substitute pancetta.
- Pecorino Romano DOPSharp, salty sheep's milk cheese.
- Black pepperCracked fresh — toasted in the pan.
Pasta shapes born here
- SpaghettiThe carbonara vehicle.
- BucatiniHollow spaghetti — built for amatriciana.
- RigatoniRidged tubes that grab everything.
Wine pairings
- FrascatiLight, mineral, ancient.Pairs with: Roman pasta classics.
Chef Rigatoni says
A note from the kitchen
"Pasta water is the fourth ingredient. Always save a mug."