Rome is a gastronomic delight where you can find almost everything your heart (and stomach) desires – although there are four primary pasta dishes that dominate Roman menus, satisfying the fussiest of palates. Rome is a definite must-see and must-do for all food lovers; a city basking in a long and interesting history steeped in gastronomy that reaches back 2000 years.  

 Roman cuisine today is sustainable and thrifty and in Rome, it is especially effectual. Romans are smart in using up every bit of animal or plant in their dishes which especially applies to the famous pastas of Rome. 

 The four most celebrated pastas that are found in trattorias dotted throughout the city include Cacio e Pepe, Spaghetti alla Carbonara, Bucatini all’ Amatriciana and Pasta alla Gricia with each one delightful in its very own way, although the common denominator is that all use only a couple of ingredients, combined to create a wonderful and delicious end-result. 

 Pasta alla Gricia 

 Pasta all Gricia is the base of numerous of Rome’s wonderfully famous pasta dishes with a marriage of guanciale (cured pork cheek salumi) and Pecorino Roman. 

 Cacio e Pepe 

 Cheese and Pepper are the heroes of this dish – a staple of restaurant menus everywhere largely due to the simplicity of the dish. 

 Spaghetti alla Carbonara 

A charming dish enjoyed by cooks throughout the world. You need four elements to create a successful Carbonara. These include guanciale, eggs, Pecorino Romano and black pepper. 

Bucatini all’ Amatriciana 

This dish is believed to have originated in the town of Lazio in the late 18th century. Amatriciana is a great example of the use of tomatoes in Italian cuisine. Bucatini is commonly used to form the base of this delicious creation, although many use rigatoni as well. 

When in Rome eat as the Romans do – and remember to always include a pasta dish to add to the delight. Whatever happens in an Italian meal, chances are that it would always include pasta.