5 easy to make classic Roman pasta recipes

"It will be maccheroni, I swear to you, that will unite Italy."
Giuseppe Garibaldi, on liberating Naples in 1860

The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history, occupying a special place Italian lifestyle and soon finding its way into everyone's life style, a worldwide comfort food that today we take for granted.
The 5 pasta recipes that follow are typical of Roman cooking and very easy to make, hope you'll have fun trying them.
Buon Appetito.

Please note that quantities are for 4 people

SPAGHETTI ALLA CARBONARA

500 gr spaghetti
4 eggs
200 gr pancetta
grated pecorino romano cheese
extra virgin olive oil
salt and pepper

Dice the pancetta and pan fry it with 2 spoons of extra virgin olive oil.
Beat the 4 eggs in a bowl with salt and pepper and 2 spoons of Pecorino cheese.
Boil the spaghetti al dende, drain it and toss it into the pancetta and its fat. Drop the pasta into the bowl with the beaten eggs and mix vigorously. The heat of the boiling pasta will cook the eggs, making them resemble a light cream.
Add more Pecorino cheese to taste and some freshly ground black pepper.

Note:The pasta used in this preparation must be very hot when dropped into the bowl. The eggs are raw and they will cook instantaneously with the heat of the pasta, forming a tasty cream.
If the pecorino romano cheese is too strong or salty for your taste, substitute with grated parmesan cheese.

SPAGHETTI AGLIO OLIO E PEPERONCINO

500 gr spaghetti
3 cloves of garlic
extra virgin olive oil
dried chillies
chopped fresh parsley

Pan fry the garlic and 2/3 roughly chopped chillies (or more if you like it spicy) with a generous amount of extra virgin olive oil.
At the same time boil the spagetti al dente. Drain the pasta and drop it in the pan. Toss it in the oil and before serving add the finely chopped parsley.

BUCATINI ALL'AMATRICIANA

500 gr bucatini (or spaghetti if you prefer)
200 gr pancetta
1 medium size shallot
2 cloves of garlic
2 cans of chopped tomatoes
dried chillies
extra virgin olive oil
grated pecorino romano cheese
salt and pepper

Finely chop the shallot and put it with the garlic in a deep pan with 3 spoons of extra virgin olive oil. When the shallot is gold/brown add 2 or 3 roughly chopped chillies and then the diced pancetta.
When the pancetta starts to get coloured add the 2 cans of chopped tomatoes and salt and pepper to taste.
Cook the salsa at medium eat till the tomatoes are coocked (about 30 mins).
Cook the pasta al dente, drain it and toss it in the salsa. Before serving add the pecorino romano to taste.

FETTUCCINE ALLA PAPALINA

500 gr fettuccine
100 gr diced prosciutto cotto (coocked ham)
1 small shallot
150 gr peas
2 eggs
40 gr butter
grated parmesan cheese
salt and pepper

Pan fry the finely chopped shallot with the butter, add the peas and when they're cooked the diced ham. Add salt and pepper to taste.
In a bowl beat the eggs and add 2 spoons of grated parmesan cheese.
Boil the pasta and when it's coocked drain it and add it to the beaten eggs. Toss the fettuccine with the mixture, then add the ham and peas mixture and mix vigorously. Add more parmesan and some freshly ground black pepper to taste and serve immediately.

PENNE ALL'ARRABBIATA

500 gr penne
1/2 kg of ripe tomatoes (skinned, deseeded and diced)
3/4 fresh chillies
3 cloves of garlic
extra virgin olive oil
chopped fresh parsley

Pan fry the garlic and the finely chopped chillies with 3 spoons of extra virgin olive oil, add the tomatoes and salt to taste.
Cook the salsa for about 15/20 minutes.
In the same time cook the pasta al dente, drain it and pour it in a bowl. Dress it with the salsa and top with the finely chopped fresh parsley.