Join Michele and I in Rome for lunch. Our next course is Pasta.
Bucatini all’Amatricana This is my favorite pasta and no one does it better than Checchino dal 1887
Pasta with sea urchin at Il San Lorenzo
Pasta with White Boar Ragu from La Tavernaccia
Spaghetti with Lemon, Arugula and Parmigiano at Armando al Pantheon
Tagliolini with Culatello at Colline Emiliane
Pasta alle Vongole at Da Cesare al Casaletto
Pasta all’Amatriciana the way Michele likes it (with mezze maniche) at Da Cesare
Pasta with Sea Bas at Due Ladroni
Paccheri with tuna ragu at Due Ladroni 
Farro Linguine with Anchovies at Il San Lorenzo
Spaghetti with homemade cherry tomato sauce
Ravioli with Zucca at Castello delle Regine Winery
Michele’s hand made from Grana & Farina Cooking School with Olive Oil, Parmigiano and Black Pepper
Fettuccine with Spuntatore and Salsiccia — spareribs and sausage at La Campana
Tagliarini with Ragu di Coda alla Vaccinara at Checchino dal 1887
Next time Secondo