September 13, 2016 / by admin / No Comments

You’d be surprised to know that even in Rome, there are high chances that you could go away not having tasted the best of what the city has to offer. If Rome is on your bucket list, be sure to take note of these amazing pasta dishes – you might want to start a Bucket List v2.0.

DA DANILO: STROZZAPRETI AL LARD DI COLONNATA E PECORINO DI FOSSA (WITH CURED LARD AND CAVE-AGED CHEESE)

Danilo Valente and his mother Lina are known for their Roman classics like carbonara and cacio e pepe. And if you visit Da Danilo, you should order those, too. But never skip their Tuscany-inspired Strozzapreti al Lardo di Colonnata e Pecorino di Fossa (whew). A supremely light tomato sauce is enriched with softened ribbons of cured fatback, then tossed with strozzapreti, twisted strands of a simple flour and water pasta, and finished with freshly grated sharp aged sheep’s milk cheese

FLAVIO AL VELAVEVODETTO: CACIO E PEPE

De Maio of Flavio al Velavevodetto got a late start in professional kitchens. After a career in tech, he changed gears to join the Roman institution Felice a Testaccio. In 2009, Flavio opened his own place in Testaccio where he serves a variation of his maestro’s recipe, blending a thick paste of Pecorino Romano and Parmigiano Reggiano with hot tonnarelli, a splash of pasta water, and pepper.

PIPERO AL REX: SPAGHETTI ALLA CARBONARA

At Pipero al Rex, chef Luciano Monosilo serves contemporary cuisine influenced by his time in Italy’s top Michelin-starred restaurants. But his greatest dish is Rome’s most : spaghetti alla carbonara.

ARMANDO AL PANTHEON: AJO, OJO E PEPERONCINO (GARLIC, OIL, CHILI)

Claudio Gargioli, the chef-owner of Armando al, calls this dish “pasta dei cornuti” (cuckold’s pasta) based on the local lore that adulterous wives would whip it up quickly, having spent their day otherwise engaged, to distract their unsuspecting husbands. Claudio gently cook’s garlic in olive oil, infuses the oil with chili, then adds a large ladle of pasta water to the pan, reducing to concentrate the starch. The pasta is then finished in the watery sauce, which reduced further to intensify the garlic and chili flavors and bind them to the pasta.

COLLINE EMILIANE: TORTELLI DI ZUCCA (PASTA FILLED WITH PUMPKIN)

Few places in Rome have been able to maintain high quality in the face of decades of hype. Colline Emiliane is a rare breed. The owners, the Latini family, have been serving the rich foods of their native region of Emilia Romagna at this unassuming place near the Trevi Fountain since . They dedicate hours a day to prepping and rolling their egg-based pastas, transforming some of it into tortelli stuffed with pumpkin. The boiled pasta is usually finished with butter and sage.

Source – http://www.bonappetit.com/restaurants-travel/article/pasta-restaurants-rome-italy