Pastasciutta

A classic Roman pasta dish featuring spaghetti tossed with Pecorino Romano cheese and black pepper. The starchy pasta water creates a creamy emulsion with the cheese. Simple, savory, and peppery.

Spaghetti served with a rich sauce made from eggs, hard cheese (Pecorino or Parmesan), cured pork cheek (guanciale), and black pepper. Creamy and savory with salty bits of pork. Best eaten immediately while hot.

Broad, flat pasta ribbons served with a slow-cooked meat-based sauce, typically containing beef, pork, tomatoes, and aromatics. Rich, hearty, and comforting. The wide noodles hold the thick sauce well.

Twisted pasta shapes served with a luxurious truffle sauce and Parmesan cheese. Earthy and aromatic with a distinct truffle flavor. A savory and sophisticated dish.

Twisted pasta coated in a bright green sauce made from fresh basil, pine nuts, garlic, olive oil, and cheese. Herbal, nutty, and garlicky. A fresh and aromatic option.

Spiral-shaped pasta served with a classic tomato sauce. Sweet and tangy from the tomatoes, often seasoned with basil. A simple, light, and universally loved vegetarian dish.