This article highlights the top 10 Italian spaghetti dishes that should be tasted while in Rome, including Spaghetti Carbonara, Spaghetti alle Vongole, Spaghetti Amatriciana, Spaghetti Aglio e Olio, Spaghetti Cacio e Pepe, Spaghetti alla Puttanesca, Spaghetti alla Norma, and more. Each dish recipe is provided for recreating it at home. Spaghetti Carbonara is the simplest yet the most loved Italian dish made with spaghetti, eggs, guanciale, Pecorino Romano cheese, and black pepper. Spaghetti alla Norma is a hearty pasta dish, including spaghetti, eggplant, tomato sauce, and ricotta cheese that originated from Sicily, but it is also consumed all over Italy.

Pasta Perfection: 10 Italian Spaghetti Dishes to Try in Rome

Introduction

When it comes to Italian cuisine, pasta is a staple ingredient that is loved and enjoyed all over the world. And if you are traveling to Rome, you are in for a real treat! Rome is home to some of the best pasta dishes that you can find. From classic spaghetti carbonara to spicy arrabbiata, Rome offers a vast variety of pasta dishes that are sure to satisfy your taste buds. In this article, we will be sharing with you 10 Italian spaghetti dishes that you must try in Rome, along with step-by-step recipes that you can follow and recreate at home.

1. Spaghetti Carbonara

Spaghetti carbonara is a classic Italian dish that is loved by many. It is a simple yet delicious pasta dish that is made with spaghetti, eggs, guanciale (Italian cured pork), Pecorino Romano cheese, and black pepper. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 200g guanciale (or pancetta)
– 4 eggs
– 200g Pecorino Romano cheese
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, chop the guanciale into small pieces and fry in a pan until crispy.
3. In a bowl, whisk together the eggs and Pecorino Romano cheese until well combined.
4. Drain the spaghetti and add it to the pan with the guanciale. Mix well.
5. Remove the pan from the heat and add the egg and cheese mixture. Mix well until the sauce is creamy.
6. Add salt and black pepper to taste.

Serve immediately with extra Pecorino Romano cheese and black pepper.

2. Spaghetti alle Vongole

If you love seafood, then you must try spaghetti alle vongole when in Rome. This classic Italian dish is made with spaghetti, clams, garlic, white wine, and parsley. It is a simple and flavorsome pasta dish that is perfect for a light lunch or dinner. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 1kg clams
– 4 cloves garlic, chopped
– 1/2 cup white wine
– Handful of fresh parsley, chopped
– Salt and black pepper

Instructions:
1. Begin by cleaning the clams. Rinse them under cold water and discard any that are broken or don’t close when tapped.
2. Cook the spaghetti in a pot of boiling salted water until al dente.
3. While the spaghetti is cooking, sauté the garlic in some olive oil over medium heat.
4. Add the clams to the pan and cover with a lid. Cook for 3-4 minutes or until the clams have opened.
5. Add white wine to the pan and let it simmer for a couple of minutes.
6. Once the spaghetti is cooked, drain it and add it to the pan with the clams. Add some of the pasta water to the pan and mix.
7. Add salt and black pepper to taste.
8. Serve immediately, topped with fresh parsley.

3. Spaghetti Amatriciana

Spaghetti amatriciana is a classic Italian dish that originated in the town of Amatrice, near Rome. It is made with spaghetti, guanciale (or pancetta), San Marzano tomatoes, Pecorino Romano cheese, and black pepper. It is a spicy and flavorful pasta dish that is perfect for those who love heat. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 200g guanciale (or pancetta)
– 400g San Marzano tomatoes, chopped
– 1 onion, chopped
– 200g Pecorino Romano cheese
– 1/2 tsp red pepper flakes
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, chop the guanciale into small pieces and fry in a pan until crispy.
3. Remove the guanciale from the pan and set aside. In the same pan, sauté the onion until it turns golden.
4. Add the chopped San Marzano tomatoes and red pepper flakes to the pan. Cook over low heat for 10-15 minutes.
5. Drain the spaghetti and add it to the pan with the tomato sauce. Mix well.
6. Add the crispy guanciale and Pecorino Romano cheese to the pan. Mix well until the cheese has melted and the sauce is creamy.
7. Add salt and black pepper to taste.

Serve immediately, topped with extra Pecorino Romano cheese and black pepper.

4. Spaghetti Aglio e Olio

Spaghetti aglio e olio is a simple and rustic Italian dish that is made with spaghetti, garlic, olive oil, and red pepper flakes. It is a quick and easy pasta dish that is perfect for a lazy weeknight dinner. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 5 cloves garlic, chopped
– 1/4 cup olive oil
– 1/2 tsp red pepper flakes
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, sauté the garlic in some olive oil over medium heat.
3. Add red pepper flakes to the pan and cook for a couple of minutes.
4. Drain the spaghetti and add it to the pan with the garlic and red pepper flakes. Mix well.
5. Drizzle some olive oil over the pasta and mix again. Add salt and black pepper to taste.

Serve immediately, topped with some fresh parsley.

5. Spaghetti Cacio e Pepe

Spaghetti cacio e pepe is a simple and creamy pasta dish that is made with spaghetti, Pecorino Romano cheese, and black pepper. It is a classic Roman dish that is loved by many. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 200g Pecorino Romano cheese
– 1 tsp black pepper
– Salt

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, grate the Pecorino Romano cheese and place it in a bowl.
3. Add black pepper to the bowl and mix well.
4. Once the spaghetti is cooked, save some of the pasta water and drain the rest.
5. Add the spaghetti to the bowl with the cheese and pepper mixture. Mix well.
6. Add some of the saved pasta water to the bowl and mix again. The water will help create a creamy sauce.
7. Add salt to taste.

Serve immediately, topped with extra Pecorino Romano cheese and black pepper.

6. Spaghetti alla Puttanesca

Spaghetti alla puttanesca is a popular Italian dish that is made with spaghetti, tomatoes, olives, capers, garlic, and anchovies. It is a flavorful and robust pasta dish that is perfect for those who love bold flavors. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 400g San Marzano tomatoes, chopped
– 1/2 cup Kalamata olives, pitted and chopped
– 2 tbsp capers
– 2 cloves garlic, chopped
– 1 anchovy fillet, chopped
– 1/2 tsp red pepper flakes
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, sauté the garlic in some olive oil over medium heat.
3. Add the anchovy fillet to the pan and cook until it dissolves.
4. Add the chopped San Marzano tomatoes, Kalamata olives, capers, and red pepper flakes to the pan. Cook over low heat for 10-15 minutes.
5. Drain the spaghetti and add it to the pan with the tomato sauce. Mix well.
6. Add salt and black pepper to taste.

Serve immediately, topped with some fresh parsley.

7. Spaghetti alla Norma

Spaghetti alla Norma is a delicious and hearty pasta dish that is made with spaghetti, eggplant, tomato sauce, and ricotta cheese. It is a classic Sicilian dish that is loved all over Italy. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 1 large eggplant, cubed
– 400g San Marzano tomatoes, chopped
– 2 cloves garlic, chopped
– Handful of fresh basil, chopped
– 200g ricotta cheese
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, sauté the eggplant cubes in some olive oil over medium heat until they turn golden.
3. Add the chopped San Marzano tomatoes, garlic, and fresh basil to the pan. Cook over low heat for 10-15 minutes.
4. Drain the spaghetti and add it to the pan with the tomato sauce. Mix well.
5. Add salt and black pepper to taste.
6. Serve the spaghetti in individual bowls and top each serving with some ricotta cheese.

8. Spaghetti alla Gricia

Spaghetti alla gricia is a classic Italian dish that is similar to spaghetti carbonara but does not contain eggs. It is made with spaghetti, guanciale, Pecorino Romano cheese, and black pepper. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 200g guanciale (or pancetta)
– 200g Pecorino Romano cheese
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, chop the guanciale into small pieces and fry in a pan until crispy.
3. Once the spaghetti is cooked, save some of the pasta water and drain the rest.
4. Add the spaghetti to the pan with the crispy guanciale. Mix well.
5. Add some of the saved pasta water to the pan and mix again. The water will help create a creamy sauce.
6. Add Pecorino Romano cheese and black pepper to the pan. Mix well until the cheese has melted and the sauce is creamy.
7. Add salt to taste.

Serve immediately, topped with some extra Pecorino Romano cheese and black pepper.

9. Spaghetti alla Amatriciana Bianca

Spaghetti alla amatriciana bianca is a modern twist on the classic spaghetti amatriciana. It is made with spaghetti, guanciale, Pecorino Romano cheese, and white wine. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 200g guanciale (or pancetta)
– 200g Pecorino Romano cheese
– 1/2 cup white wine
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, chop the guanciale into small pieces and fry in a pan until crispy.
3. Remove the guanciale from the pan and set aside. In the same pan, add white wine and let it simmer for a couple of minutes.
4. Once the spaghetti is cooked, save some of the pasta water and drain the rest.
5. Add the spaghetti to the pan with the white wine. Mix well.
6. Add some of the saved pasta water to the pan and mix again. The water will help create a creamy sauce.
7. Add the crispy guanciale and Pecorino Romano cheese to the pan. Mix well until the cheese has melted and the sauce is creamy.
8. Add salt and black pepper to taste.

Serve immediately, topped with extra Pecorino Romano cheese and black pepper.

10. Spaghetti All’arrabbiata

Spaghetti all’arrabbiata is a spicy Italian dish that is made with spaghetti, tomatoes, chili peppers, garlic, and olive oil. It is a quick and easy pasta dish that is perfect for a spicy dinner option. Here’s how you can make it:

Ingredients:
– 400g spaghetti
– 400g San Marzano tomatoes, chopped
– 3 cloves garlic, chopped
– 1-2 chili peppers, chopped
– 1/4 cup olive oil
– Salt and black pepper

Instructions:
1. Cook the spaghetti in a pot of boiling salted water until al dente.
2. While the spaghetti is cooking, sauté the garlic and chili peppers in some olive oil over medium heat.
3. Add the chopped San Marzano tomatoes to the pan. Cook over low heat for 10-15 minutes.
4. Drain the spaghetti and add it to the pan with the tomato sauce. Mix well.
5. Add salt and black pepper to taste.

Serve immediately, topped with some fresh parsley.

Conclusion

There you have it, 10 Italian spaghetti dishes that you must try in Rome! From classics like spaghetti carbonara to modern twists like spaghetti alla amatriciana bianca, these pasta dishes are sure to impress your taste buds. By following the step-by-step recipes provided, you can recreate these delicious dishes at home and experience a taste of Italy without leaving your kitchen. Enjoy!