The Pasta of Rome

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Three of the iconic pastas of Rome have their differences, but the use of Pecorino Romano sheep’s milk cheese is the common denominator. Carbonara, Cacio e Pepe and Amatriciana are the holy trinity of Roman pasta dishes on restaurant menus. Quite often, U.S. versions take liberties with the recipes, using bacon instead of guanciale (cured pork cheeks) or even Parmesan!! That will not happen in Rome.

Carbonara is traditionally made with Spaghetti, crispy pork (guanciale) and a blend of lightly cooked egg and cheese. M’tucci’s Twenty-Five makes an amazing version with Capicola (Applewood Smoked Pork Shoulder) and Prosciutto. Italians consider it to be one of the most popular pasta dishes in Italy, after Tagliatelle Bolognese.

Cacio e Pepe is a deceptively simple dish, with only three ingredients: pasta (with some pasta water), cheese (Pecorino), and fresh cracked black pepper. However, it’s probably the one dish that most confounds home cooks who can end up with rubbery, chunks of cheese instead of a silky sauce that clings to the pasta (me included). All three of our restaurants serve this dish with our eggplant parmesan, except M’tucci’s Moderno puts a little twist on it and calls it Cacio e Pesto.

While Amatriciana is the only red pasta of the three, it is popular throughout Italy. It originated in the town of Amatrice, which is northwest of Rome in the mountains. An ancient city with Roman ruins, it was devastated by an earthquake in 2016, which killed nearly 300 people and destroying 75% of the buildings in town.

While many Italian sauces are harmonious, this is one sauce that has contrasts with the saltiness and richness of the pork, the sweetness of the tomatoes, and the zing of the red pepper flakes. The Italians are very passionate and rigid when it comes to the ingredients in this dish. A little wine is OK, Onions are OK, too, but never garlic. A few years ago, a celebrated Italian chef suggested on a television program that you could add garlic to Amatriciana. The country’s largest newspaper La Repubblica published an article the next day denouncing the chef.

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The main course for this week’s meal kit is Pasta Amatriciana, (no garlic), made with M’tucci’s house cured guanciale, San Marzano Tomatoes, Pecorino and tossed with M’tucci’s version of fresh Bucatini pasta. Toss the salad with marinated tomatoes, follow the easy instructions for making the sauce, bake M’tucci’s Chocolate Chip Cookie dough and 20 minutes later you are ready for a three course feast. Order now, because at $32 to feed two people, these won’t last long. This card and an instructional video are included with every M’tucci’s Meal Kit.

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Super Bowl Sunday - At all M’tucci’s Locations

Patio or Carryout

Any Two Pizzas for $18

Family Charcuterie Board for $18

M’tucci’s Valentine’s Weekend

Don’t miss the special meal kits for Valentine’s Weekend. Executive Pastry Chef Brianna Dennis has created a fondue kit loaded with house made sweet goodies and Chef/Partner Cory Gray has a special three course meal that includes all of the major Valentines food categories: lobster, steak and chocolate. The Fondue ToGo will be $25 and the three course dinner is $49. Phone orders Please.

Fondue Togo kits $25.00 Available for order now.


Limited supplies at each M’tucci’s location starting 2/12-2/14
Kit includes:Caramel Chocolate Ganache
Chocolate Brownie pieces
Prosecco marshmallows
Strawberries
Palmier cookies
Pound cake


Meal prep kit for 2 people $49.00 - Order Now

Limited supplies picked up at each M’tucci’s location starting 2/12-2/14


Appetizer: Buttered Lobster Cream Cheese Puff Pastry w/ Lemon Cream Caper Beurre Blanc

Entree: M’tucci’s Bacon Wrapped 6oz Filet Mignon, Roasted Asparagus, Salt Water Potatoes with a Creamy Tuscan Garlic Shrimp Sauce.

Dessert: Cannolis with Sweetened Ricotta filling and Chocolate Covered Strawberries.


Dessert Special $8.00

Limited supplies at each M’tucci’s location starting 2/12-2/14

Chocolate Covered Red Velvet Cake Roll filled with Chantilly Cream, topped with Raspberry Meringue and Chocolate Cake Pieces.



Valentine’s Day Gelato and Sorbetto special:

Limited supplies at each M’tucci’s location starting 2/12-2/14, $8.00 per pint

Cheesecake Gelato with Strawberry Swirl

Chocolate sorbet

Raspberry Prosecco Sorbetto

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut Bone In Sackett Farm Pork Chop - Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $23

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $29

Sunday Only: Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

Pork Belly Risotto w/ Celery, Carrots, Mushrooms, Alfredo Sauce $19

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $21

M’tucci’s Twenty-Five

7 oz Chianina Flatiron Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $22

Gelato: Blackberry with Blackberry Jam Swirl

Sorbetto: Raspberry Lemon

Thanks for reading. See you next Friday. Ciao!