Reviewing Food in Italy: Rating System for the Four Major Roman Pasta DishesMy Rome study abroad experience has been most thrilling because of the delicious and fresh food I've been enjoying here—especially the pasta dishes. But I'm not just talking about any pastas, I'm talking about the pastas: the four queens of Roman cuisine—Carbonara, Cacio e Pepe, Amatriciana, and Gricia.Every eatery in the Eternal City presents these four pasta dishes to their customers, and after weeks of excessive carb consumption, I have formed my personal opinions about them. The following review presents my informal ranking of Rome's four traditional pasta dishes.CarbonaraTo begin, Carbonara always stands out as the ultimate choice. Egg yolks serve as the dairy-free base for this dish, creating a salty and crispy flavor with peppery notes from the guanciale (pork jowl). The egg emulsion perfectly coats the spaghettoni or rigatoni, which are the preferred pasta shapes for these four dishes. Out of the several Carbonara experiences I’ve had, my favorite was at Tonarello Scala in the Trastevere district, with its paper-covered tables and unlimited wine options. The servers delivered the dish with a flourish at the table, which made me even more excited to eat it. The deep flavors combined with the sharp notes from the pecorino cheese made for an unbeatable experience. Carbonara firmly holds the top position in every Roman pasta hierarchy. The dish provides a rich yet authentic experience because it never tries too hard to impress. If you're going to choose just one pasta dish during your visit to Rome, make it Carbonara. Cacio e PepeCacio e Pepe is usually seen as the introverted member of the group. The dish consists of only three ingredients: black pepper, pasta, and pecorino romano. That’s it. It offers a minimal presentation with no meat or garnishes. People frequently underestimate this dish because of its simplicity—yet preparing it perfectly remains extremely challenging. When done right, the sauce turns into a velvety, smooth experience. Cacio e Pepe delivers peaceful comfort without the showy flair of Carbonara. It satisfies those in need of cozy food after a long day walking through the heat. Some compare it to an Italian version of American mac and cheese—but with a Roman twist. Cacio e Pepe takes second place due to its inevitable comparison with Carbonara. A perfect way to put it: my romantic relationship with Carbonara would be passionate, while my relationship with Cacio e Pepe would be a deep, lifelong commitment. AmatricianaFor me, Amatriciana is the most underrated of the four. It brings an energetic and bold presence. The preparation includes guanciale, tomatoes, chili peppers, and pecorino cheese. The dish unites the spiciness of tomato sauce with the richness of Carbonara. Its bold look and flavor profile made it my choice when I wanted to try something new. The balance between guanciale fat and tomato creates a deeply satisfying experience, while the chili peppers add just the right amount of heat. It ranks third for me because it feels slightly more casual than the others. Still, it stands out as the only one of the four that features tomatoes—a key ingredient in Italian cuisine. Every pasta lover should give this one a try. Many actually prefer it over Carbonara. GriciaI find it a little sad that nobody really talks about Gricia. This dish resembles Carbonara with its use of guanciale, yet it lacks eggs. It also shares characteristics with Cacio e Pepe, but with pork added. Gricia contains only three main ingredients: guanciale, pecorino, and black pepper. It’s excellent in its own right. When I first tasted it, I appreciated the flavor—but I couldn’t help feeling like it was missing something, such as egg or tomato. This member of the pasta family lives in the shadows without recognition. It delivers a tasty mix of pork and cheese, but it doesn't evoke the same experience as the other three. While enjoying my Gricia, I was happy—but secretly thinking about Carbonara and how the addition of egg yolks elevates the entire experience. 

My Rome study abroad experience has been most thrilling because of the delicious and fresh food I've been enjoying here—especially the pasta dishes. But I'm not just talking about any pastas, I'm talking about the pastas: the four queens of Roman cuisine—Carbonara, Cacio e Pepe, Amatriciana, and Gricia.Every eatery in the Eternal City presents these four pasta dishes to their customers, and after weeks of excessive carb consumption, I have formed my personal opinions about them. The following review presents my informal ranking of Rome's four traditional pasta dishes. To begin, Carbonara always stands out as the ultimate choice. Egg yolks serve as the dairy-free base for this dish, creating a salty and crispy flavor with peppery notes from the guanciale (pork jowl). The egg emulsion perfectly coats the spaghettoni or rigatoni, which are the preferred pasta shapes for these four dishes. Out of the several Carbonara experiences I’ve had, my favorite was at Tonarello Scala in the Trastevere district, with its paper-covered tables and unlimited wine options. The servers delivered the dish with a flourish at the table, which made me even more excited to eat it. The deep flavors combined with the sharp notes from the pecorino cheese made for an unbeatable experience. Carbonara firmly holds the top position in every Roman pasta hierarchy. The dish provides a rich yet authentic experience because it never tries too hard to impress. If you're going to choose just one pasta dish during your visit to Rome, make it Carbonara. Cacio e Pepe is usually seen as the introverted member of the group. The dish consists of only three ingredients: black pepper, pasta, and pecorino romano. That’s it. It offers a minimal presentation with no meat or garnishes. People frequently underestimate this dish because of its simplicity—yet preparing it perfectly remains extremely challenging. When done right, the sauce turns into a velvety, smooth experience. Cacio e Pepe delivers peaceful comfort without the showy flair of Carbonara. It satisfies those in need of cozy food after a long day walking through the heat. Some compare it to an Italian version of American mac and cheese—but with a Roman twist. Cacio e Pepe takes second place due to its inevitable comparison with Carbonara. A perfect way to put it: my romantic relationship with Carbonara would be passionate, while my relationship with Cacio e Pepe would be a deep, lifelong commitment. For me, Amatriciana is the most underrated of the four. It brings an energetic and bold presence. The preparation includes guanciale, tomatoes, chili peppers, and pecorino cheese. The dish unites the spiciness of tomato sauce with the richness of Carbonara. Its bold look and flavor profile made it my choice when I wanted to try something new. The balance between guanciale fat and tomato creates a deeply satisfying experience, while the chili peppers add just the right amount of heat. It ranks third for me because it feels slightly more casual than the others. Still, it stands out as the only one of the four that features tomatoes—a key ingredient in Italian cuisine. Every pasta lover should give this one a try. Many actually prefer it over Carbonara. I find it a little sad that nobody really talks about Gricia. This dish resembles Carbonara with its use of guanciale, yet it lacks eggs. It also shares characteristics with Cacio e Pepe, but with pork added. Gricia contains only three main ingredients: guanciale, pecorino, and black pepper. It’s excellent in its own right. When I first tasted it, I appreciated the flavor—but I couldn’t help feeling like it was missing something, such as egg or tomato. This member of the pasta family lives in the shadows without recognition. It delivers a tasty mix of pork and cheese, but it doesn't evoke the same experience as the other three. While enjoying my Gricia, I was happy—but secretly thinking about Carbonara and how the addition of egg yolks elevates the entire experience.