Tonnarelli cacio e pepe
Pecorino · black pepper
Via Marghera 37 · Roma Termini
Roman pasta
near Termini Station.
Four pastas, two shared ingredients and one difference each: here are all of La Lupa’s Roman pastas side by side, plus the two seafood dishes and the porcini fettuccine.
4 Roman pastasCacio e pepe · gricia · carbonara · amatriciana
2 seafood dishesClams · seafood risotto
Every dayKitchen 12:00–23:00
Rome’s pasta family.
Start with cacio e pepe: pecorino and black pepper. Add guanciale and you have gricia. Add egg and you have carbonara. Swap the egg for tomato and you have amatriciana. On La Lupa’s menu each has its own pasta: tonnarelli for cacio e pepe and gricia, rigatoni for carbonara, bucatini for amatriciana.
Tonnarelli alla gricia
Guanciale · pecorino · black pepper
Rigatoni alla carbonara
Guanciale · pecorino · egg
Bucatini all’amatriciana
Guanciale · tomato · pecorino
Want to cook it at home? Quantities compared and a calculator on the Roman carbonara recipe.
All the Roman dishes in one table, with seasons and protected products: traditional Roman dishes.
Beyond the big four.
The menu also has porcini fettuccine, made with fresh pasta, and two seafood dishes: spaghetti alle vongole and risotto alla pescatora. If there are two of you, ordering two different pastas to share is the best way to understand Roman cooking.
Fettuccine ai funghi porcini
Fresh pasta
Spaghetti alle vongole
From the sea
Risotto alla pescatora
From the sea
Before you visit
What are Rome’s four classic pastas?
Cacio e pepe, gricia, carbonara and amatriciana: all four are on La Lupa’s menu.
Which is the lightest?
Cacio e pepe is the only one of the four without guanciale: just pecorino and black pepper.
Are there meat-free pastas?
Yes: cacio e pepe and porcini fettuccine, plus the two seafood dishes.
Which pastas are in the set menu?
Carbonara or amatriciana, your choice.