Rome kitchen is very tasty; it uses poor elements, but too often recipes outside Roma are destroyed by poor, very poor cooks. Please, do me a favour: try the right ones, and you’ll feel the difference.
** Pasta **
Cacio e Pepe – pecorino and black pepper: nothing else, please!
Gricia – guanciale and pecorino
Carbonara – eggs, pecorino, guanciale. Any other added element is an ERROR. No butter, no oil, no cream or other stuff
Amatriciana – tomatoes, guanciale and pecorino. Guanciale can be kept crispy or soft according to your taste. This is a recipe coming from Amatrice, a well known village close to Rieti that was struck by a terrible series of earthquakes in 2016
Rigatoni con la Pajata – a masterpiece of roman kitchen. Try it, then I’ll explain you what it it
Pasta col sugo di coda – use for rigatoni the sauce from Coda alla Vaccinara
Pasta e fagioli
Pasta e ceci