With These 4 Pasta Recipes You'll Be Living la Dolce Vita in No Time

The 4 Pastas Of Rome

From The Kitchy Kitchen [1]

Pasta Alla Gricia
2 tablespoons olive oil
1/4 cup sliced or chopped guanciale
4 ounces of dried pasta
2 tablespoons of grated pecorino romano
Salt and pepper to taste

Cacio E Pepe
2 tablespoons olive oil
1/4 cup sliced or chopped guanciale
4 ounces of dried pasta
1 cup of grated pecorino romano
Salt and pepper to taste

Carbonara
2 eggs
1/4 cup cream
1/2 cup of grated pecorino romano
2 tablespoons olive oil
1/4 cup guanciale
4 ounces dried pasta
Salt and pepper to taste

Amatriciana
2 tablespoons olive oil
1/4 cup sliced or chopped guanciale
4 ounces of dried pasta
1/2 cup onion, chopped
1/4 teaspoon chili pepper flakes
1 cup tomato sauce
2 tablespoons of grated pecorino romano
Pepper to taste

Pasta alla gricia

Bring your well-salted pasta water to a boil.
Place the guanciale in a cold sauté pan with a tablespoon or two of olive oil and place over medium heat, the oil will help the rendering process go a little faster. Once the guanciale has rendered out about half its fat (about 7 to 10 minutes), drop the pasta into the water. Make sure to slowly cook down the guanciale — no browning — you want it to look translucent and crisp. Turn the heat down if necessary. When the guanciale has softened, add a small splash of water from the pasta pot.
Lower the heat, and keep dribbling in spoonfuls of pasta cooking water as it evaporates, just enough to keep the guanciale moist. The starch in the pasta water will help you create a sauce.
When the pasta is al dente, drain it and add it to the pan, then turn up the heat and listen for some sizzle. Reserve a cup of pasta water. Toss the pasta well, coating it with the guanciale and rendered fat, and add a small splash of the reserved pasta cooking water if necessary to bring it all together.
Remove the pan from the heat and add the grated pecorino romano cheese, but not too much. The cheese is meant to help bind, not be the star. Grind some black pepper into the pan, toss well and serve immediately on a warm plate.

Cacio e pepe

Bring your well-salted pasta water to a boil.
Place the guanciale in a cold sauté pan with a tablespoon or two of olive oil and place over medium heat, the oil will help the rendering process go a little faster. Once the guanciale has rendering out about half its fat (about 7 to 10 minutes), drop the pasta into the water. Make sure to slowly cook down the guanciale – no browning – you want it to look translucent and crisp. Turn the heat down if necessary. When the guanciale has softened, remove the pieces of the guanciale (but leave the fat in the fat).
Lower the heat, and keep dribbling in spoonfuls of pasta cooking water as it evaporates, just enough to keep the guanciale moist. The starch in the pasta water will help you create a sauce.
When the pasta is al dente, drain it and add it to the pan. Reserve a cup of pasta water. Remove the pan from heat, and toss the pasta well, coating it with the rendered fat and sprinkling in the cheese as you go. Add a small splash of the reserved pasta cooking water if necessary to bring it all together.
Grind some black pepper into the pan, toss well and serve immediately on a warm plate.

Carbonara

Bring your well-salted pasta water to a boil. In a small bowl, whisk together the eggs, cream, and cheese. Set aside for later use.
Place the guanciale in a cold sauté pan with a tablespoon or two of olive oil and place over medium heat, the oil will help the rendering process go a little faster. Once the guanciale has rendering out about half its fat (about 7 to 10 minutes), drop the pasta into the water. Make sure to slowly cook down the guanciale — no browning — you want it to look translucent and crisp. Turn the heat down if necessary. When the guanciale has softened, add a small splash of water from the pasta pot.
Lower the heat, and keep dribbling in spoonfuls of pasta cooking water as it evaporates, just enough to keep the guanciale moist. The starch in the pasta water will help you create a sauce.
When the pasta is al dente, drain it and add it to the pan, then turn up the heat and listen for some sizzle. Reserve a cup of pasta water. Toss the pasta well, coating it with the guanciale and rendered fat, and add a small splash of the reserved pasta cooking water if necessary to bring it all together.
Remove the pan from the heat and add the egg mixture, stirring quickly. If you're not quick you might end up with scrambled eggs. Grind some black pepper into the pan, toss well and serve immediately on a warm plate.

Amatriciana

Bring your well-salted pasta water to a boil.
Place the guanciale in a cold sauté pan with a tablespoon or two of olive oil and place over medium heat, the oil will help the rendering process go a little faster. Once the guanciale has rendering out about half its fat (about 7 to 10 minutes), drop the pasta into the water, and add the onion and chili pepper flake. Make sure to slowly cook down the guanciale — no browning — you want it to look translucent and crisp. Turn the heat down if necessary. When the guanciale has softened, add a small splash of water from the pasta pot. Add the tomato sauce to the pan, stirring to combine.
When the pasta is al dente, drain it and add it to the pan, then turn up the heat and listen for some sizzle. Reserve a cup of pasta water. Toss the pasta well, coating it with the sauce, and add a small splash of the reserved pasta cooking water if necessary to bring it all together.
Remove the pan from the heat and add the grated pecorino romano cheese, but not too much. The cheese is meant to help bind, not be the star. Grind some black pepper into the pan, toss well and serve immediately on a warm plate.