Imported from Instagram
The Four Roman Pastas
A guide to the four classic Roman pasta dishes—Cacio e Pepe, Pasta alla Gricia, Carbonara, and Amatriciana—demonstrating how they evolve by adding or swapping single ingredients.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- Pasta (Such as spaghetti or rigatoni)
- Pecorino Romano (Grated cheese used in all four dishes)
- Black Pepper (Freshly ground)
- Guanciale (Cured or smoked pork cheek; can substitute pancetta or bacon)
- 1 Egg (Used for Carbonara)
- Tomato Sauce (Used for Amatriciana)
- Peperoncino (Red pepper flakes; used for Amatriciana)
Steps
- 1
To make Cacio e Pepe: Combine cooked pasta with Pecorino Romano cheese and freshly ground black pepper.
- 2
To make Pasta alla Gricia: Follow the base for Cacio e Pepe and add rendered guanciale (pork cheek).
- 3
To make Carbonara: Add one egg to the Pasta alla Gricia base to create a creamy sauce.
- 4
To make Amatriciana: Start with the guanciale base, remove the egg (if following the Carbonara progression), and add tomato sauce and peperoncino (red pepper flakes).
Notes
The author notes that while bacon or pancetta can be substituted for guanciale, the flavor profile will change. Amatriciana is described as the easiest to make despite having the most ingredients. Detailed measurements and specific cooking techniques were not provided in this overview video.
Nutrition per serving
More Italian recipes
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →