Traditional Italian pasta recipes from the Lazio region

Traditional Italian pasta dishes, specifically Amatriciana and Carbonara, originate from the Lazio region and Rome.

Amatriciana, which traces its roots to the town of Amatrice, relies on a combination of crispy guanciale, pecorino cheese, and tomatoes. The preparation involves slowly browning the guanciale to release aromatic fat, which serves as the base for the sauce.

Carbonara is another classic from the region. While its exact origins are debated, theories link it to the Carbonari secret society, the town of Carbonia, or the use of black pepper to simulate coal. An authentic recipe requires guanciale, eggs, pecorino romano, and freshly ground black pepper.