Where to Eat Authentic Roman Pasta in Rome (Under €15) — A Local’s Picks
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This is your guide to the great Roman pastas—Carbonara, Amatriciana, Cacio e Pepe, and Gricia—and where to find them at the right price and right taste in Rome, according to a local.
Rome is famous for its simple yet insanely delicious pasta dishes—Carbonara, Amatriciana, Cacio e Pepe, and Gricia. But as any traveler quickly learns, not all pasta in Rome is created equal. You either pay tourist prices for a mediocre dish or find an affordable plate that tastes… disappointing. (Hi, been there.)
What makes these four pastas so special—and so distinctly Roman—is how they’re connected. Each one plays off the others, revealing a different side of the same concept: the magic combination of pasta, guanciale (cured pork cheek), and pecorino.
Gricia is simple and focused, letting the rich guanciale fat shine with just a dusting of pecorino.
Cacio e Pepe removes the meat, emphasizing cheese and black pepper to create a silky, indulgent sauce.
Carbonara keeps the guanciale and adds eggs for creamy, savory richness.
Amatriciana swaps the egg for tomatoes, keeping the guanciale for depth, resulting in a hearty, satisfying dish.
These four pastas are the veins that pulse through Roman cuisine. And thanks to Claudio Molto Benvisto, a local Roman food expert (and passionate bike advocate) I met while joining his GuruWalk multi-stop lunch tour, I learned how to identify the authentic versions—the ones locals swear by—without overpaying.
In this guide, I’ll show you where to try an authentic version of each of the four Roman pastas according to Claudio and share some insider tips for eating like a Roman.
For those who don’t know what GuruWalk is, it’s a platform that aggregates local-led free walking tours in cities all over the world…and they’re not all food-focused. All you have to do is go to guruwalk.com, search for the city you’re in, and a host of free tours will appear. Sign up for free, attend for free, then tip the guide at the end whatever you think the experience was worth.
The Four Roman Pastas You Must Try in Rome
1. Carbonara
What is it? Carbonara (pronounced: car-bo-NAH-rah) is a classic Roman pasta made with eggs, Pecorino Romano, guanciale, and black pepper, creating a rich, silky sauce without cream.
Where to try it: Hostaria Romana (see on map)
Carbonara at Hostaria Romana
What makes it authentic:
Creamy texture comes from eggs and Pecorino—never cream!
Guanciale (cured pork cheek), not bacon; its fat and mild flavor are essential
Perfectly seasoned with black pepper
Traditionally served with spaghetti or short tubular pasta like rigatoni, which hold the sauce beautifully
Fun Fact / History: Despite feeling timeless, carbonara is a relatively modern Roman classic, believed to have emerged around the mid-20th century. Some say its origins trace back to the bacon and powdered egg rations of American soldiers in Rome after the 1944 liberation.
Roman Rules You Should Know When It Comes to Carbonara:
No cream, onions, garlic, or peas—the richness comes solely from egg, Pecorino, and pasta water
Technique is key: eggs are gently emulsified with hot pasta to form a velvety sauce, not scrambled
Look for guanciale only—substitutes change the flavor completely
2. Amatriciana
What is it? Amatriciana (pronounced: ah-ma-tree-CHEE-ah-nah) is a Roman pasta dish with roots in the town of Amatrice, north of Rome. It’s made with guanciale, Pecorino Romano cheese, and San Marzano tomatoes, creating a savory, slightly tangy sauce. The classic pasta for this dish is bucatini, though short tubular pasta works as well.
Where to try it: Grappolo d’Oro (see on map)
Amatriciana at Grappolo d’Oro
What makes it authentic:
Guanciale, never pancetta or bacon
Pecorino Romano cheese for the salty, tangy punch
San Marzano tomatoes for the classic red sauce
Traditionally served with bucatini, which trap the sauce in their hollow centers
Fun Fact / History: Amatriciana began as a rustic “white” pasta, known as amatriciana bianca—essentially modern-day Gricia—prepared by shepherds using shelf-stable ingredients like cured pork jowl, Pecorino, and dried pasta. Tomatoes were introduced in the 17th and 18th centuries, creating the red version that became a Roman favorite when families from Amatrice brought it to the city.
Roman Rules You Should Know When It Comes to Amatriciana:
No onions or garlic—traditionalists insist on keeping the flavor pure
Guanciale is essential; substitutions like pancetta alter the character of the dish
Pasta choice matters: bucatini is preferred, but short tubular pasta is acceptable
Sauce should be simple, balanced, and cling to the pasta—overcomplicating it is a sign of a touristy version
Travel Tip: When ordering Amatriciana in Rome, look for restaurants that emphasize guanciale and Pecorino Romano on the menu and avoid dishes with added ingredients like onions, garlic, or cream.
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3. Cacio e Pepe
What is it? Cacio e Pepe (pronounced: KAH-cho eh PEH-peh), which literally means “cheese and pepper,” is one of Rome’s simplest and most iconic pasta dishes. Made with Pecorino Romano cheese, black pepper, and pasta, its creamy sauce comes solely from the emulsion of cheese, pasta water, and a little technique—no cream or butter needed.
Where to try it: Quelli de Coronari (see on map)
Cacio e pepe at Quelli de Coronari
What makes it authentic:
Minimal ingredients: Pecorino Romano, freshly cracked black pepper, and pasta
The sauce should coat each strand of pasta without being gluey
Traditionally served with spaghetti or tonnarelli to hold the peppery sauce
Fun Fact / History: Like Amatriciana, Cacio e Pepe originated as a practical meal for Roman shepherds, who carried shelf-stable ingredients like dried pasta, hard Pecorino Romano, and black pepper on long journeys. Pepper even provided a mild thermogenic effect, helping shepherds stay warm on cool nights. Over time, the dish became a symbol of Rome’s culinary identity, as enduring and recognizable in relation to Rome as the Colosseum even.
Roman Rules You Should Know When It Comes to Cacio e Pepe:
Focus on quality: Pecorino Romano should be sharp, well-aged, and freshly grated
Technique matters: The cheese and pepper must coat the pasta evenly without clumping
Minimalism is key: Extra ingredients like cream or butter make it inauthentic
Travel Tip: Cacio e Pepe has gained global fame, partly thanks to social media and chefs like Massimo Bottura, but the most authentic experience comes from traditional Roman spots, like Claudio’s favorite Quelli de Coronari, that respect the simple, shepherd-origin recipe.
4. Gricia
What is it? Pasta alla Gricia (pronounced: GREE-chah) is often called the “white Amatriciana” and is considered the ancestor of both Amatriciana and Carbonara. Made with guanciale (cured pork cheek), Pecorino Romano cheese, black pepper, and pasta, it’s a simple yet rich Roman classic that predates the addition of tomatoes or eggs.
Where to try it: Maccarone il Pastificio (see on map) — also featured on Claudio’s food tour
Gricia at Maccarone il Pastificio
What makes it authentic:
Guanciale (cured pork cheek), never pancetta or bacon
Pecorino Romano cheese for salty, tangy depth
Freshly cracked black pepper to balance the richness
Traditionally served with spaghetti or short tubular pasta
Guanciale should be perfectly crispy and the sauce creamy, made from pasta water and cheese
Fun Fact / History: Gricia has its roots in rural Lazio, where shepherds relied on easily preserved ingredients like dried pasta, guanciale, and Pecorino. Its name likely comes from the town of Grisciano near Amatrice, or from “grici,” a term for food vendors from the Alps. Over time, it became the template for Amatriciana (by adding tomatoes) and Carbonara (by adding eggs). Today, it’s a staple of Roman cuisine and widely available in trattorias, especially in neighborhoods like Testaccio.
Roman Rules You Should Know When It Comes to Gricia:
Minimal ingredients are key: guanciale, Pecorino, black pepper, pasta
Avoid cream or pancetta—these are considered inauthentic
Technique matters: the crispiness of the guanciale should balance with the creamy cheese-and-pasta-water sauce
Look for traditional trattorias for the most genuine experience
Travel Tip: If you want to taste the roots of Roman pasta, try Gricia before moving on to Amatriciana or Carbonara. It’s a slightly less famous dish internationally, but beloved locally for its simplicity and depth of flavor.
Recipes
For those of you reading this with no near future plans to visit Rome, the food blog Kitchy Kitchy has the authentic recipes for each of these four Roman pastas. So until you can get to Rome, get a pot of water boiling and try your hand at making them yourself in your own kitchen. Just promise me you won’t swap bacon in for guanciale or add cream to your carbonara ;)
Use the map below to find every restaurant mentioned in this guide.
Insider Tips for Finding Authentic Roman Restaurants
Claudio shared some simple rules that will help you avoid tourist traps while in Rome (and Italy):
Menu size: Small, focused menus are a good sign
Staff outside: If they don’t need to lure you in, it’s a safer bet it’s authentic.
Photos on the menu: Avoid restaurants with photos on the menu—real Roman kitchens don’t need them for their mostly local clientele.
Languages: Italian + English is enough, any more and chances are you’re at a tourist-catering spot.
Price: €8–€14 for a pasta dish is more in line with what a local’s paying for their pasta
Trust: Trust your nose, gut instinct, and the locals (not the often misleading lines forming outside the most popular spots)
Bonus Tip: Claudio’s personal favorite restaurant in Rome is Osteria da Palmira in his neighborhood—a small, authentic gem now on the top of my list for next time I’m in Rome.
Why Join a Guruwalk Food Tour like Claudio’s?
If you want the full Rome experience, there’s no better way than to explore the city’s food and culture than with a local leading the way. Claudio’s multi-stop lunch tour not only takes you to Maccarone il Pastificio for your pick of Rome’s four pastas, a gelateria he personally frequents, and a tour-capping espresso spot he loves, but also teaches you how to spot authentic restaurants and Roman dishes throughout the city. This is coveted information and something to start, not end, your time in Rome with.
Book Claudio’s Guruwalk Food Tour to eat like a Roman and to learn these insider tips firsthand. It was a highlight of my visit—thanks Claudio!
If you found this guide to Rome’s four iconic pastas helpful and want to say thanks, consider doing your travel booking via the links on my Travel Resources page.
There, you’ll find links to sites you’re probably already using, including Booking.com, TripAdvisor, Viator, GetYourGuide, and more. Booking through my links sends a bit back my way at no additional cost to you and helps me keep this blog going—thanks for your support!
Foodie FAQ’s About Rome
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Rome’s signature pastas are Carbonara (eggs, pecorino, guanciale), Amatriciana (tomato, pecorino, guanciale), Cacio e Pepe (pecorino and black pepper), and Gricia (pecorino + guanciale, the “mother sauce”). Each has distinct flavors and techniques, and knowing the difference helps you choose the right dish at restaurants.
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Look for small menus with Italian + English, no photos, and no staff outside trying to lure you in. Prices around €8–€14 for a pasta dish usually indicate a local-approved restaurant. Trust the locals — authenticity often beats fancy décor.
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Every local will tell you something different (and that’s a good thing!), but my local Roman friend Claudio will tell you: Hostaria Romana for Carbonara, Grappolo d’Oro for Amatriciana, Quelli de Coronari for Cacio e Pepe, and Maccarone for Gricia. See the map in this post for their addresses in Rome.
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Yes! The Guruwalk multi-stop lunch tour with a Roman guide takes you to several authentic restaurants for everything from pasta and pizza to gelato and espresso and teaches insider tips on avoiding tourist traps. It’s perfect for travelers who want to eat like locals.
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Cacio e Pepe is widely available and often cheaper than the others, making it a great starting point for travelers. Look for places that serve it for €8–€13 — you’ll get classic flavor without paying tourist prices.
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Yes, but be careful. Many restaurants in high-traffic areas cater to tourists with inflated prices. Use local rules: small menus, Italian + English only, no photos on the menu, and no staff aggressively recruiting outside. Following these tips helps you find genuine dishes even near popular landmarks.
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