Roman Pasta and Side Dishes

From flat semolina gnocchi to chicory in anchovy sauce, SAVEUR magazine shows you how to make pastas and side dishes the Roman way.

Spaghetti alla Carbonara
To make this dish the traditional way, toss together the cheese, eggs, pepper, and pork in a bowl to create a thick sauce. See this Recipe

These Roman-style gnocchi aren’t the usual potato, ricotta, or squash kind. These flat semolina gnocchi make for a great vegetarian main. See the recipe for Gnocchi alla Romana »

Bucatini with Spicy Tomato Sauce
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. See this Recipe
Cheese and Pepper Pasta
Less is more in this elemental pasta dish, which takes on spiciness from cracked pepper toasted in oil. See this Recipe
Sweet Peas with Prosciutto (Piselli al Prosciutto)
Sweet Peas with Prosciutto (Piselli al Prosciutto)

In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.

Chicory in Anchovy Sauce

Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats. Get the recipe for Chicory in Anchovy Sauce »

Sweet and Sour Onions
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this Recipe
Stewed Sweet Peppers
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this Recipe
Fennel Baked in Milk

In this creamy dish, the fennel is braised in milk until it becomes tender.

Broccoli Strascinati (Broccoli with Garlic and Hot Pepper)

This dish, which pairs beautifully with pork chops, can be made with regular broccoli, broccoli rabe, or romanesco.

Braised Artichoke Hearts with Mint
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this Recipe
White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe

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