Roman pasta lovers argue over which dish deserves the top spot

Pasta is at the heart of Italian cuisine and a favorite dish of diners around the world. When you’re fulfilling a pasta craving, which traditional Roman pasta is the ultimate favorite?

Pasta has been a staple of Italian cooking since at least the fourth century BC. Pasta maker Delallo notes that pasta flourished during the Renaissance, growing more popular until it evolved into the dishes served in homes and restaurants today.

The culinary debate stirring up Roman cuisine

In Rome and abroad, food enthusiasts debate which of the city’s four iconic pasta dishes — pasta alla carbonara, pasta alla gricia, pasta amatriciana and cacio e pepe — best represents local cuisine. Each dish brings a unique history, robust flavors and hotly debated preparation techniques, making choosing a favorite a delicious challenge.

Now, pasta is beloved from Rome to the United States to Asia. In December 2024, TasteAtlas crowned Italian food as the second most popular cuisine worldwide. A March 2024 study by Statista found that 74% of Italians eat pasta daily.

For some, pasta is a quick comfort dish or a relaxing night at a hole-in-the-wall restaurant. For others, expertly prepared pasta is a fine-dining experience. Regardless of setting, more diners and home cooks seek traditional dishes. SmartBrief reported that 60% of consumers value authenticity in food.

Exploring the four classic Roman pastas is one of the best ways to enjoy Italian cuisine. When it comes to which dish is best, however, Roman restaurateurs and cooks have strong opinions on how to prepare these dishes, what ingredients to use and which pasta reigns supreme.

Pasta alla carbonara: The dish that divides Italian and American chefs

Pasta alla carbonara is one of Rome’s most famous dishes, defined by its rich, creamy sauce made from beaten eggs poured into hot noodles. Pecorino Romano, crispy guanciale or pancetta, and black pepper give carbona layers of flavor. Spaghetti is a common pasta shape for carbonara, but bucatini and rigatoni are great options that hold the sauce well.

Roman-born chef and owner of da Barbara restaurant in Los Angeles, Barbara Pollastrini, says of carbonara, “What’s not to love? Carbonara is creamy without the cream, indulgent but effortless — like Rome itself in a bowl.”

While carbonara may be beloved, its preparation is a divisive topic. Some recipes call for cream in addition to the eggs and bacon as the meat. “The key to its authenticity and flavor lies in using guanciale, a cured pork cheek that is essential to the traditional recipe,” says Donald Minerva, the owner of the family-run Scottadito Osteria Toscana in New York City. “While many restaurants opt for bacon as a substitute, we believe in using the real thing. Guanciale may cost eight times more than bacon, but its rich, unique taste makes all the difference in creating an authentic carbonara experience.”

Pollastrini also has her own advice for preparing pasta alla carbonara. “Whoever uses cream,” she says, “should go to jail.”

Pasta alla gricia: Rome’s best-kept secret?

A simple yet delicious dish, pasta alla gricia uses only three ingredients in addition to the noodles: guanciale, pecorino Romano and black pepper. The pasta shape of choice is often rigatoni, tonnarelli or spaghetti.

Matteo Ronzio, co-owner of Real Italian Gusto, says, “I prefer alla gricia because of its simple, yet incredibly flavorful. The focus is entirely on the richness of the guanciale and the sharp, salty bite of pecorino Romano. When done right, the crispy pork and melted cheese create a silky, deeply savory sauce that coats the pasta perfectly.”

Because of its simple ingredients list, the best pasta alla gricia comes down to quality ingredients. The right type of cheese and a quality guanciale will make all of the difference in this dish, which is perhaps the reason it is less common on American menus. Ronzio explains, “The best versions are found in Rome, where the quality of the ingredients, particularly the pecorino Romano and guanciale, is unrivaled. That’s part of what makes gricia so special to me; it’s a dish that feels truly unique to Rome, and the only way to experience the real thing is to enjoy it there.”

Pasta amatriciana: A dish with history — and controversy

Pasta amatriciana originated in the town of Amatrice, outside Rome. Issimo explains that shepherds would prepare a dish similar to pasta alla gricia for lunch while out in the fields. In the 18th century, they added tomatoes to make the pasta amatriciana known today.

Bucatini is the classic shape for amatriciana. In addition to the guanciale or pancetta and pecorino, the dish also contains San Marzano tomatoes, white wine and red pepper flakes. This gives the pasta a bright, vibrant flavor and a colorful presentation. Depending on the recipe, pasta amatriciana might also contain garlic and onions.

However, mixing up ingredients has caused controversy with this dish in the past. In 2015, The Guardian reported Michelin-starred chef Carlo Cracco angered many Roman cooks when he recommended adding garlic. The town of Amatrice responded, “If you use ingredients like garlic or onion in an amatriciana, it means you are ignoring a pastoral tradition that is almost 1,000 years old, passed down from generation to generation.”

Cacio e pepe: The global favorite?

Cacio e pepe may be the simplest of the Roman pasta classics, yet it is likely also one of the most popular outside of Rome. In its most popular pasta dish roundup, Yelp reported that it was the favorite pasta dish in six U.S. states in 2024, more than any other pasta.

The dish’s name, which translates to cheese and pepper, is fitting. Pecorino Romano and black pepper are the only ingredients in cacio e pepe. The appeal of this pasta is in its simplicity. David Caceres, executive chef at Casa Gianna Miami, says, “The blend of pecorino romano cheese and freshly ground black pepper creates a creamy, peppery sauce that perfectly coats the pasta. These flavors combined are loved by customers, offering a comforting and satisfying fresh meal that can take you back to Rome.”

Achieving the perfect consistency can be a challenge with cacio e pepe. The wrong heat or starch ratio can cause the cheese to curdle into unpleasant clumps. Popular Science reports that a team of Italian-led scientists found that adding cornstarch makes a perfect consistency. Whether you go for the science-backed tip for an easy but delicious cacio e pepe or stick to the authentic Roman preparation, cacio e pepe will likely continue to be one of the favorite pasta dishes.

The final verdict in the pasta debate

As pasta continues to be a global favorite and diners seek out traditional meals, these four Roman classics are a treat for pasta lovers everywhere. Each dish carries a unique cultural heritage, but the best one ultimately depends on personal taste.

Try them all, and if you struggle to choose a favorite, you could perhaps enjoy a different pasta dish every night, like the Romans. But whatever you decide, keep to tradition. As Pollastrini says, “Always use guanciale. If we wanted bacon, we would go to America.”

Bella Bucchiotti is a freelance writer with a passion for adventure, delicious recipes and authentic storytelling. Through xoxoBella and social media, she shares vibrant travel experiences, mouthwatering dishes and everyday moments that inspire connection.

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