Roman Pasta and Side Dishes

March 9, 2010

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 RecipeAndré Baranowski

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 »André Baranowski

Bucatini with Spicy Tomato Sauce
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. See this RecipePenny De Los Santos

Cheese and Pepper Pasta
Less is more in this elemental pasta dish, which takes on spiciness from cracked pepper toasted in oil. See this RecipePenny De Los Santos

Sweet Peas with Prosciutto (Piselli al Prosciutto) — In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.Todd Coleman

Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.Todd Coleman

Sweet and Sour Onions
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this RecipeTodd Coleman

Stewed Sweet Peppers
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this RecipeTodd Coleman

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

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.Todd Coleman

Braised Artichoke Hearts with Mint
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this RecipeTodd Coleman

White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this RecipeTodd Coleman

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