roman Recipes
11 delicious roman recipes from around the world
Bucatini all'Amatriciana
Roman pasta with guanciale and tomato. From Amatrice, perfected in Rome.
Cacio e Pepe
Rome's simplest yet most difficult pasta - just pecorino, black pepper, and pasta water transformed into silky sauce.
Carciofi alla Giudia (Jewish-Style Fried Artichokes)
A classic Roman Jewish specialty, these artichokes are deep-fried whole until their outer leaves are delightfully crispy and the hearts are tender and flavorful. The unique preparation involves opening the leaves to resemble a blooming flower before frying.
Carciofi alla Romana (Roman Braised Artichokes)
A classic Roman dish featuring tender artichokes braised with garlic, mint, white wine, and olive oil. The key is to cook them until they are meltingly soft.
Classic Fettuccine Alfredo
An authentic and simple Roman dish featuring fresh fettuccine coated in a rich, emulsified sauce made from butter, Parmigiano Reggiano, and starchy pasta water. This recipe stays true to the original, foregoing cream for a lighter, more elegant sauce.
Pasta alla Gricia
A classic Roman pasta dish, often considered the ancestor of both Carbonara and Amatriciana. It features crispy guanciale, Pecorino Romano cheese, and black pepper, creating a rich and savory sauce without the addition of eggs or tomatoes.
Saltimbocca alla Romana
Roman veal with prosciutto and sage - 'jumps in the mouth' with flavor.
Spaghetti alla Carbonara
Roman pasta with guanciale, eggs, and pecorino. No cream - authentic Roman style.
Spaghetti Carbonara
The authentic Roman pasta dish featuring a creamy sauce made from eggs, pecorino romano, guanciale, and black pepper.
Supplì al Telefono
Supplì al Telefono are classic Roman street food: golden fried rice croquettes with a molten, stretchy mozzarella center, reminiscent of a telephone cord when pulled apart. This recipe assumes you have pre-made, chilled tomato risotto.
Trippa alla Romana
Roman-style tripe - honeycomb tripe braised with tomato and mint.