Carbonara, Amatriciana or Cacio e Pepe which pasta to east in Rome- Italy?
All three dishes are delicious and typical of Roman cuisine! Choosing between Pasta Carbonara, Pasta all’Amatriciana and Pasta Cacio e Pepe depends on your personal tastes. Here’s a brief description of each dish to help you decide:
Pasta Carbonara
Great choice! Pasta Carbonara is a delicious and indulgent dish. This dish involves the use of eggs, pecorino romano, bacon and black pepper. The creamy sauce is created by mixing the eggs with cheese and pepper, which blend with the hot dough to form a delicious garnish. Carbonara is a rich and creamy dish.
Here is a brief guide on how to order and appreciate it at its best in Rome: Order: When you go to the restaurant, you can tell the waiter: “Vorrei una porzione di Pasta alla Carbonara, per favore.”
Enjoy it at its best: Pasta Carbonara is best when freshly prepared. Be sure to consume it immediately after it has been served to you to enjoy the creamy texture of the sauce.
Roman tradition: The authentic version of Pasta Carbonara uses bacon and pecorino Romano as key ingredients. Be sure to appreciate the unique flavour of these typical ingredients of Roman cuisine.
When the pasta is served to you, stir well to evenly distribute the creamy sauce over each piece of dough. This will ensure that every bite is full of flavour.
The presence of black pepper is essential for the taste of Carbonara. The addition of freshly ground black pepper helps to give liveliness and contrast to the rich flavour of the dish.
Wine to accompany the dish of Pasta Carbonara
Pasta Carbonara has a creamy texture and a rich flavour thanks to cheese and bacon. To accompany this dish, you could opt for a dry white wine or a light red wine, such as a Chardonnay or a Pinot Noir. The important thing is to choose a wine that is not too heavy, so as not to overwhelm the delicate flavours of Carbonara.
Remember, Pasta Carbonara is a dish that has a long history and tradition in Rome; So, enjoy it to the full and experience the authentic taste of this culinary specialty!
Pasta all’Amatriciana
Excellent choice! Pasta all’Amatriciana is another delicious and traditional dish of Roman cuisine.
This pasta is prepared with a tomato, bacon “(guanciale)” and pepper sauce. The sauce is tasty and slightly spicy, giving a robust flavour to the dish.
Here’s how you can enjoy it at its best in Rome:
Order: When you are at the restaurant, you can ask the waiter: “Vorrei una porzione di Pasta all’Amatriciana, per favore.”
Preserving tradition: The traditional recipe of Amatriciana involves the use of bacon as the main ingredient, along with tomato and pepper. These ingredients create a tasty and slightly spicy sauce.
Enjoy it at its best: Be sure to eat pasta immediately after it has been served to you. In this way, you can enjoy the right consistency of the pasta and the tasty sauce.
Pecorino cheese: Pasta all’Amatriciana is often served with a sprinkling of grated pecorino Romano cheese. The cheese gives further flavour and creaminess to the dish.
Pepper: The Amatriciana sauce should have a touch of spiciness given by pepper.
Wine to accompany the dish of Pasta all’Amatriciana
Pasta all’Amatriciana has a tasty and slightly spicy sauce thanks to bacon and chilli. A light or medium red wine, such as a Chianti or Barbera, could be a great choice to accompany the bold flavours of Amatriciana.
Remember that Pasta all’Amatriciana is a dish full of flavour and tradition; So, enjoy it with taste and appreciate the typical flavours of Roman cuisine!
Pasta Cacio e Pepe:
A truly delicious choice! Pasta Cacio e Pepe is a simple but incredibly tasty dish, which represents Roman cuisine in an excellent way.
This dish is very simple but incredibly tasty. The sauce consists of pecorino Romano, black pepper and pasta cooking water. The cheese blends with the cooking water to form a smooth and tasty cream that covers the dough.
Here’s how you can savor it at its best in Rome:
Order: When you are at the restaurant, you can say to the waiter: “Vorrei una porzione di Pasta Cacio e Pepe, per favore.”
Key ingredients: Cacio e Pepe Pasta requires only three main ingredients: pecorino Romano, black pepper and pasta. The creamy sauce is created by emulsifying the cheese with the pasta cooking water and adding black pepper.
Enjoy it at its best: As with other dishes, it is best to eat Pasta Cacio e Pepe immediately after being served, so you can enjoy the creaminess of the sauce and the lively flavour of pepper.
Pecorino cheese: Pecorino Romano is the main ingredient that gives flavour and creamy texture to the sauce. Be sure to enjoy the unique flavour of this typical cheese.
Black pepper: Black pepper is the protagonist in this dish. Its spiciness and aroma combine with cheese to create an irresistible flavour. Add freshly ground pepper to your liking.
Wine to accompany the dish of Pasta Cacio e Pepe
Pasta Cacio e Pepe is characterized by the intense flavour of pecorino cheese and the spiciness of black pepper. A dry white wine or a light red wine such as a Vermentino or a Rosato could be an ideal pairing, since it can balance the strong flavours of Cacio e Pepe.
Remember that Pasta Cacio e Pepe is a testament to the simplicity and excellence of Roman cuisine, so savor it with joy and enjoy the perfect combination of flavours!
Finally, each dish has its own unique characteristics and all of them are highly appreciated in Rome. If you love richer and creamier preparations, Carbonara may be the best choice. If you prefer something tasty and slightly spicy, Amatriciana might make you happy. If you love simple but intense flavours, Cacio e Pepe could be your ideal option. In the end, the choice depends on your personal tastes of the moment.
Grazie per la lettura e Buon Appetito!
