10 Pasta Dishes to Eat in Rome Before You Die

Pasta is the gorgeous yellow ribbon that binds Italian cuisine together, and no trip to Rome would be complete without it.

Every region of Italy has at least one traditional pasta dish to its name. And with a range of more than 300 pasta shapes out there, you could eat a different one every day if you’d like. And some Italians do!

In general, most Italians eat pasta for lunch instead of in the evenings at home, though if they’re going out or celebrating something special, pasta will certainly be featured on the dinner menu then.

Because Italy’s varied pasta dishes are regional, you won’t find them in one place. Rome is known for four traditional pasta sauces, all of which are usually served with tonarelli, bucatini, rigatoni or spaghetti.

Of course we’ll tell you where to find those quintessential Roman pasta dishes, but we’ll also go into the non-Roman dishes and where to find them, too. These are our top 10 recommendations for the best pasta in Rome.

Not all pasta in Italy is created equal. If you're looking for the real deal, here are our picks for the best pasta in Rome.

1. Pasta alla gricia

This is one of the oldest dishes in Roman cuisine and also one of the simplest. Crispy pan-fried guanciale (cured pork cheek), is tossed in with the pasta along with grated pecorino Romano cheese. The simply delicious result is a creamy, salty sauce that packs a punch.

Where to get it: Try Impiccetta in Trastevere for the full-on traditional experience.

Pasta alla gricia is among the best pasta in Rome.
Pasta alla gricia couldn’t be any simpler—or more delicious. Photo credit: T.Tseng

2. Pasta all’Amatriciana

Although named for the town of Amatrice in Lazio from where the Romans imported their guanciale, this dish is as Roman as the Colosseum. This dish takes pasta alla gricia to the next level by adding a rich tomato sauce to the pecorino Romano cheese and guanciale.

Where to get it: The cozy Ostera degli Amici is one of our favorite Amatriciana stops.

Pasta all'amatriciana
Digging into amatriciana pasta is an essential Rome experience.

3. Pasta cacio e pepe

This dish literally translates to pasta with cheese and black pepper. True to its name, this simple dish is made of pasta, pecorino Romano and plenty of black pepper to cut the richness.

Where to get it: Felice, a longtime Roman institution, prepares this dish right in front of you.

Cacio e pepe pasta
Cacio e pepe: a Roman classic.

4. Pasta alla carbonara

The “plus one” of the holy trinity of Roman pasta dishes, this is the relatively new kid on the block. Said to have been invented as a hearty lunch for charcoal workers, it actually only first appeared in the 1950s. It’s made from guanciale, pecorino Romano and eggs, all of which combine into a silky sauce.

Where to get it: L’Arcangelo’s carbonara is now almost as legendary as the dish itself.

Plate of carbonara pasta
Is there anything more quintessentially Roman than a perfect carbonara? We think not.

5. Pasta alla Norma

This Sicilian pasta dish was created to celebrate the premier of the opera Norma by Vincenzo Bellini. Nowadays, it’s slipped away from the slopes of Mount Etna to cast the rest of Italy under its spell. The sauce consists of tomatoes, basil, and fried eggplant and is as elegant as Maria Callas singing Casta Diva, Norma’s most famous aria.

Where to get it: Pasta alla Norma is best eaten in a restaurant specializing in Sicilian cuisine. We’re big fans of Trattoria Melo.

Pasta alla norma is among the best pasta in Rome, even though it's not native to the city.
Pasta alla norma isn’t native to Rome, but that doesn’t mean it’s not our order of choice whenever we find ourselves at a Sicilian spot. Photo credit: Paoletta S.

6. Culurgiones

A video of old Sardinian grandmothers making this dish recently went viral. But luckily, not only pasta grannies make culurgiones. These fancy ravioli are stuffed with potato, Sardinian pecorino, mint and onion. And lucky for you, if you know where to look, you can find them in Rome.

Where to get it: Perdingianu & Croccoriga is a Sardinian restaurant where culurgiones are always on the menu.

7. Fettuccine Alfredo

Due to the efforts of one entrepreneurial Roman in the 1920s, fettuccine Alfredo is the most famous “Italian” dish Italians have never heard of.

Alfredo di Lello served his newly created dish to silent movie stars Douglas Fairbanks and Mary Pickford, and the rest was history once the two stars went home and told everyone about it. It consists of egg pasta tossed in butter and parmesan cheese (and no cream!), which create the rich sauce.

Where to get it: Alfredo alla Scrofa is Alfredo’s original restaurant, which still serves the star dish that made it famous.

One of the most popular picks for the best pasta in Rome is fettuccine Alfredo, but be sure you're getting the real thing and not a touristy imitation.
Don’t fall victim to the tourist traps serving extra-creamy fettuccine Alfredo. The real deal is made with a surprisingly light sauce made with just two ingredients. Photo credit: Meliciousm

8. Tagliatelle al ragù

If you see “spaghetti Bolognese” on a restaurant menu, run the other direction!

Bolognese is tourist speak for tagliatelle al ragù, the real Italian dish that gave rise to the foreign hybrid. Though it is originally from Bologna, that’s just not what we call it here.

For the real deal, find an Emilian restaurant for a proper ragù: an umami explosion in a pasta bowl.

Where to get it: Colline Emiliane, run by the Latini family, has been serving traditional Bolognese food in Rome since 1931.

Tagliatelle al ragù is among our top picks for the best pasta in Rome.
Tagliatelle al ragù is what the locals eat rather than spaghetti Bolognese—it’s the same thing, just with a more authentic name. Photo credit: Petar Milošević

9. Tortellini in brodo

This is the other dish from Bologna you need to try, especially in the winter when you’re looking to take the edge off the Roman cold. It consists of pasta stuffed with meat and served in a chicken broth. For Italians, it’s the taste of Christmas.

Where to get it: Searching for a good tortellini in brodo is the perfect excuse to go back to Colline Emiliane. It’s so good we’ve included it twice!  

10. Pasta ‘ncaciata

Made famous by Andrea Camilleri’s Montalbano novels, pasta ‘ncaciata is a cheesy pasta bake with tomatoes, eggplants and basil. The good news is you don’t need to go to Sicily to try this delicious pasta dish.

Where to find it: Luckily, Un Angolo di Sicilia has brought Inspector Montalbano’s favorite to Rome.

Making great Roman pasta is easier than you think, but it’s not without its tricks. In our new online experience, Cook Pasta like a Roman, you’ll join Devour Rome operations manager Abbie in her Italian kitchen and learn how to make two of the city’s most iconic pasta dishes. (Glass of Italian red optional but encouraged.)

6 Comment

  1. January 31, 2020 at 11:43 am

    All pastas looks so yummy. But favourite all-world-pasta will be always Spagetti Bolognese. Mine also…

    1. Devour Tours says
      February 3, 2020 at 8:02 am

      Thanks for reading, Lukasz! We love Bolognese pasta as well (or tagliatelle al ragù as we call it here in Rome!).

  2. pedro says
    April 14, 2020 at 2:05 am


    1. Devour Tours says
      April 14, 2020 at 7:19 am

      Thanks for reading, Pedro!

  3. Cristiana Valentini says
    May 23, 2020 at 5:28 am

    Amatrice is not in Abruzzo but in Lazio, the region where Rome is.

    1. Devour Tours says
      May 25, 2020 at 11:11 am

      Oops, good catch—we’ll fix that!


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