Roman pasta recipes feature guanciale and pecorino

Traditional Roman pasta dishes, such as Pasta alla Zozzona and Pasta alla Pecorara Romana, highlight the use of regional ingredients like guanciale, pecorino cheese, and sheep's milk ricotta.

Pasta alla Zozzona is a rich dish that combines elements of Amatriciana, Carbonara, and Cacio e Pepe. It utilizes salsiccia, crispy guanciale, tomato sauce, and a creamy mixture of egg yolk and pecorino.

Pasta alla Pecorara Romana is a simpler three-ingredient classic typically made with rigatoni or mezze maniche. The name derives from 'pecora', meaning sheep, reflecting the traditional use of sheep's milk ricotta and pecorino. While the Roman version is known for its creaminess, a variation from Abruzzo includes tomato sauce and summer vegetables.