In Rome we have a simple thought pattern, if you want a good plate of pasta you can choose a cacio e pepe which consists of a plate of pasta dipped in a cream of pepper and pecorino romano in enough quantity to become stringy. Or the choice follows the pattern in which if you put together spaghetti, pepper, guanciale and pecorino (pecorina is not the same be careful) you get a Gricia, if you add the sauce you get Amatriciana while if you put raw egg instead of the sauce you get the queen of all dishes Carbonara ( no bacon, no sweet or smoked bacon, no parsley, onion and even less cream). The dishes of Roman cuisine are characterized by poor basic dishes but with strangely interesting culinary implications such as the oxtail with which a delicious sauce is made. If, on the other hand, you want a second dish, you can go to the lamb with scottadito (which was even served to Queen Elizabeth on her last visit to Rome) which must be strictly eaten with the hands and for that it is called scottadito which literally means burning the finger. . The saltimbocca alla romana which are a sort of bundles of meat with ham and aromatic vegetables, the pajata which is a dish consisting of veal entrails and perhaps the most famous is the Roman tripe which, although with a strange texture, releases a pleasant taste in the mouth as it is often cooked in a sauce where it is put either bay leaf or mint and the same concept applies to beans with pork rinds.