A Guide to the Real Food and Wine of Rome

The Festival of Pasta

Bucatini all'amatriciana

One of the best examples of a simple yet fantastically tasty local dish is Bucatini all'amatriciana, a historic dish that first originated in Amatrice. In Rome, amatriciana is made with bucatini: thick, spaghetti-shaped tubes, which, in this recipe, are covered with a rich tomato sauce made with pork cheek (guanciale), pecorino and usually also onion, garlic and chilli.

Spaghetti alla carbonara

Spaghetti alla carbonara is a pasta dish that is known around the world, but you haven't had it until you've had it in Rome. First brought to Lazio by coal men (carbonari, hence the name) from Umbria, it is now a staple dish on most Roman menus. Made with guanciale or pancetta (Italian bacon), eggs, parmesan, olive oil and pepper, this is a recipe with few

Spaghetti cacio e pepe

ingredients, but one that is surprisingly difficult to get right. When it is, it's delectable.

Another Roman pasta dish that cannot be omitted is Spaghetti cacio e pepe. This is basically like macaroni cheese with a continental makeover. 'Cacio' is the ever-prevalent pecorino romano, while 'pepe' is pepper – these are the two ingredients that make this concoction mouth-watering.

Part 4: Pizza