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Which pasta for which Roman sauce?

sidcundiff | Nov 28, 201404:30 PM

At least which am I more often to find in Rome?
I have put my guesses with a question mark.

The classics:

Cacio e Pepe– Tonnarelli?
All’amatriciana – Bucatini?
Alla Gricia – also Bucatini?
Arrabbiata – Penne?
Carbonara – Spaghetti? I’ve seen it with Rigatoni

And the not-so classic:
Also pasta al burro or pasta al burro e parmigiano: fettuccini?
and alle vongole veraci. Spaghetti?

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