Pasta Varieties

Cacio e Pepe, 8

Cacio e pepe is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are very simple: black pepper, grated Pecorino Romano cheese, and spaghetti.

Carbonara, 9

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.

Pasta alla Gricia, 9

Pasta alla gricia, considered by many the antecedent to all'amatriciana and alla carbonara, is a pasta sauce from Lazio made with three ingredients: guanciale, pecorino romano, and black pepper. Get your hands on quality versions of these items, and you can't go wrong.

Bucatini all'Amatriciana, 9

Sugo all'amatriciana, or alla matriciana, also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale, pecorino cheese from Amatrice, tomato, and, in some variations, onion.