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
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 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
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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