These are some of the pasta dishes I want to try in Rome. From top to bottom: Bucatini all’Amatriciana, Cacio e Pepe, Penne all’Arrabbiata and Fettuccine al doppio burro.
Bucatini all’Amatriciana originated in the town Amatrice, which is an hour away from Rome. This pasta dish consists of a seasoned tomato sauce and guanciale. The dish is served with freshly grated Pecorino Romano cheese.
Cacio e Peppe translates to Cheese and Pepper. It is a simple dish consisting of just those 2 ingredients: Black Pepper and Pecorino Romano cheese.
Penne all’Arrabbiata means Angry Pasta. This pasta dish has a spicy tomato sauce base and fresh grated Pecorino Romano cheese on top.
Fettuccine al doppio burro translates to pasta with double butter. This is a simple pasta dish consisting of just butter and Parmigiano Reggiano.