Emulsified fat suspended in starchy pasta water is the key to success in four fundamental Roman pasta dishes. The beauty is in the ingredient simplicity and finessed cooking techniques that have kept these dishes popular throughout Italy for generations. 

Brilla Executive Chef of America Lorenzo Boni details the history of the dishes and how they share the same foundation of quality pasta and olive oil and four ingredients combined in different ways. Watch short videos of Chef Boni illustrating the exact technique that turns pasta water, cheese, egg and black pepper into a luscious sauce. Read how a chef educator can organize a kitchen lesson plan teaching the dishes in order from lighter to more indulgent flavors or from the simplest to most complex techniques.  

The four classic Roman pasta dishes:  

• Spaghetti alla Carbonara
• Rigatoni alla Gricia 
• Bucatini alla Amatriciana 
• Spaghetti alla Cacio e Pepe 

Watch Chef Boni describe the basic ingredients and what students should understand about the complex yet simple elements. Below, he answers questions about the dishes’ histories and the nuances of each cooking technique. 

Please describe these dishes. 
Spaghetti alla Carbonara is made with a combination of Romano cheese, egg and guanciale, a pork jowl seasoned and aged. In Rome, sometimes this dish is served with rigatoni.

Rigatoni alla Gricia is considered the mother of Amatriciana sauce and is like a Spaghetti Cacio e Pepe with the addition of guanciale. The name of the dish probably comes from the term the Romans used to refer to the people living in the Apennine mountains, or “Grici.” 

Bucatini alla Amatriciana is a tomato sauce, flavored with rendered guanciale, dry white wine and Romano cheese. In Rome, the sauce is served with bucatini, but in Amatrice (the small village where the sauce originated) thick spaghetti is more common. It’s a build on Rigatoni alla Gricia, adding tomatoes and wine. 

Spaghetti alla Cacio e Pepe is the simplest ingredient list of any pasta dish. Basically, only black pepper, grated pecorino Romano cheese and pasta. Pecorino cheese is a hard, grated cheese made with sheep’s milk. The key is to use the cooking water to your advantage to create a nice creamy sauce for a good result. 

When were these dishes introduced? Briefly describe the historical time period.
Although I am not a food historian, it seems that Spaghetti alla Cacio e Pepe appeared first, using ingredients made in the region for hundreds of years. Bucatini alla Amatriciana came later with the introduction of tomatoes, and Spaghetti alla Carbonara is thought to have been invented during World War II by a collaboration between American military personnel and the local population. The soldiers would bring their rations of eggs and bacon to the local restaurants to supplement the menu. The first evidence of it in any cookbook is from the early 50s and curiously at that time garlic was often used. 

In what order would a culinary instructor teach these dishes and why this order? 
They are all very flavorful dishes. There are two possible orders. One is Bucatini alla Amatriciana, Spaghetti alla Cacio e Pepe, Rigatoni alla Gricia, and then Spaghetti alla Carbonara. Or one could go from lighter to more indulgent flavors and from the simplest to complex and teach Spaghetti alla Cacio e Pepe, Rigatoni alla Gricia, Bucatini alla Amatriciana and then Spaghetti alla Carbonara. 

What key culinary cooking concepts are showcased when making these dishes? 
In the dish Spaghetti alla Carbonara, attention to temperatures for the egg-based sauce is vitally important. When teaching Rigatoni alla Gricia and Spaghetti alla Cacio e Pepe, the importance of starchy pasta cooking water and moderating temperatures to melt the cheese without coagulating proteins is learned. Students will learn about balancing the crispy, creamy and chunky textures in Bucatini alla Amatriciana.

All of the dishes highlight the importance of the pasta cooking process. It is key to drain the pasta slightly undercooked and allow time for creating the dish and still end up with “al dente” pasta. In Rome, they really appreciate pasta which is very al dente.  

These dishes use simple ingredients. Can you describe how the ingredient quality impacts the dishes? 
Rome and the Lazio region feature a straightforward, simple cuisine. Since these pasta dishes include only a few ingredients, the key is using the most high-quality components available. A forgiving pasta that does not overcook easily, a real Protected Designation of Origin (DPO) pecorino Romano cheese that melts perfectly into the dishes are of the utmost importance. In the case of Bucatini alla Amatriciana, it is important to use good quality canned, peeled tomatoes that have a sturdy texture and are naturally sweet and without calcium chloride, which adds a metallic flavor. In all the dishes, cooks should use a very aromatic black pepper. Not all black peppers are the same, with some more spicy and others more aromatic. A good combination of the two is preferred in Rome. 

Can you share why guanciale is important? Can an instructor use a substitute? 
Guanciale is part of the tradition. It has a stronger, more assertive flavor than pancetta. Pancetta can be used in its place, but it should be pointed out that it’s a substitute and not as good as guanciale.