You can’t discuss the food in Italy without including pasta, and there are many. One of our top picks is Spaghetti Alla Carbonara a straightforward dish initially from Rome. It’s a good dish produced using still somewhat firm spaghetti noodles thrown with a crude egg yolk (the hotness from the pasta really cooks the egg) then, at that point, finished off with pecorino romano cheddar and pancetta (Italian bacon that isn’t smoked).
There’s a significantly more extravagant rendition made with the expansion of guanciale (pork cheeks), and varieties utilizing olive oil, garlic, and parsley.
If the expansion of egg isn’t as you would prefer, attempt the remarkably Roman dish Cacio e Pepe, a spaghetti dish made with simply cheddar and bunches of dark pepper. The wealth of Spaghetti Carbonara is very wanton, and an absolute necessity eats when visiting Rome.