I migliori piatti di pasta di Roma e dove trovarli

When in Rome… eat pasta. Lots of it.

The Eternal City is the birthplace of four legendary pasta dishes — each made with humble ingredients but perfected over centuries. Whether you’re a food traveler, pasta purist, or carb-curious visitor, this guide walks you through what to eat and exactly where to find the best version of each dish in Rome.

🍝 The Big Four Roman Pastas (and What Makes Each Special)

1. Carbonara

Ingredients: Egg yolk, guanciale (cured pork cheek), pecorino romano, black pepper — no cream ever.

🥇 Where to Eat It:

• Roscioli (Campo de’ Fiori) – The cult-favorite, rich and peppery
• Da Enzo al 29 (Trastevere) – Classic, no-fuss perfection
• Trattoria Pennestri (Ostiense) – Modern but balanced

👉 Book a pasta tasting tour that includes authentic carbonara →

2. Amatriciana

Ingredients: Guanciale, tomato sauce, pecorino romano — spicy, tangy, and bold.

🥇 Where to Eat It:

• Flavio al Velavevodetto (Testaccio) – Sauce-to-pasta ratio done right
• Armando al Pantheon (Centro Storico) – Traditional and respected
• Checchino dal 1887 (Testaccio) – Historic and hearty

💡 Mancia: Traditionally made with bucatini, but tonnarelli is also common.

3. Cacio e Pepe

Ingredients: Pecorino romano and black pepper, emulsified into a creamy sauce — no butter, no oil.

🥇 Where to Eat It:

• Felice a Testaccio – Served with a tableside toss ritual
• Osteria da Fortunata (Campo de’ Fiori) – Handmade pasta, rich flavor
• Taverna Trilussa (Trastevere) – Served in a pan, cheesy heaven

👉 Learn to make cacio e pepe in a hands-on cooking class →

4. Gricia

Ingredients: Guanciale, pecorino romano, black pepper — often called the “ancestor” of carbonara and amatriciana.

🥇 Where to Eat It:

• Trattoria Da Teo (Trastevere) – Rustic and soulful
• L’Arcangelo (Prati) – Elegant, with crispy guanciale
• Trattoria Monti (Esquilino) – Off-the-path but incredible

💡 Mancia: Often overlooked, but a true Roman favorite among locals.

🥄 Bonus Pasta to Try in Rome

🐷 Pajata

Rigatoni with veal intestines in tomato sauce — adventurous but authentic.

📍 Tentativo: Checchino dal 1887 or Da Cesare al Casaletto

🌿 Gnocchi alla Romana

Semolina-based gnocchi baked with cheese and butter — unlike any other gnocchi you’ve tried.

📍 Tentativo: Osteria Bonelli or Al Pompiere

👩‍🍳 Want to Make These Dishes Yourself?

Join a pasta-making class in Rome and learn to cook like a nonna.

👉 Book a pasta & tiramisu cooking class with market visit →
👉 Try a private pasta workshop in Trastevere →

🧭 Suggested “Roman Pasta Crawl”

Day 1 Lunch: Cacio e pepe at Felice a Testaccio
Day 1 Dinner: Amatriciana at Armando al Pantheon
Day 2 Lunch: Carbonara at Roscioli
Day 2 Dinner: Gricia at Da Teo
Final Night: Book a cooking class and make your own

👉 Download our free pasta crawl PDF + map →

🧳 Pasta Eating Tips in Rome

• Always order “al dente” — Roman pasta has bite
• Skip the bread basket if you’re saving space
• No parmesan on seafood pasta (it’s a cultural no-no)
• Tipping is optional — 1–2€ is appreciated, not expected
• Libro at least one table in advance (especially Roscioli or Felice)

🎁 Bonus Download: Rome Pasta Cheat Sheet

• 10+ restaurants
• Map with pinned locations
• Pasta glossary (with pictures)
• Cooking class recommendations

👉 Grab Your Free Rome Pasta Guide PDF →