Roman Pasta

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At M’tucci’s Bar Roma there is a section on the menu called Roman Classics. These dishes were inspired by our visit to the Eternal City a few years ago, before we opened on Historic Route 66. Executive Chef Damien Lucero took some of the classic dishes of Rome and put the M’tucci’s spin on them.

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.

Chef Damien takes Carbonara one step further and makes Linguine alla Gricia, which uses braised Pork Belly and an egg yolk to create a supremely rich dish with layers of flavor.

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.

In rome, (top to bottom): Carbonara, Gricia & Amatriciana

Weekend Specials

M’tucci’s Italian

Ravioli - Parsnip Ricotta Filling, Mushrooms, Chicken, Speck Roasted Poblano Smoked Gouda Cream Sauce, Pecorino, Pickled Red Onions $27

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Braise - Herb Braised Sackett Farms Pork Shank, Mirepoix Lentil Soup, Spinach $29

Weekend Cocktail

Pink Oasis - Tito’s Vodka, St. Germain Elderflower Liqueur, Kiwi Blueberry Simple Syrup, Lime Juice


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $31

Sackett Farms Pork Tenderloin - Garlic Mashed Potatoes, Sautéed Broccolini, Dijon Lemon Butter Sauce $23

Weekend Cocktail

Violet Flower - St. Germain Elderflower Liqueur, Beefeater Gin, Muddled Blackberries, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Shrimp Risotto - Shrimp, Roasted Fennel, Mushrooms, Red Pepper Fennel Cream Sauce $24

Pan-Seared Swordfish - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $42

Weekend Cocktail

Buffalo Thunder - Buffalo Trace Bourbon, Ginger Syrup, Pineapple Juice, Lemon Juice

M’tucci’s Bar Roma

6 oz. Beef Tenderloin - Polenta & Summer Squash Croquettes, Sautéed Sugar Snap Peas, Red Onions, Mushrooms, Colonnata Butter Béarnaise Sauce $31

Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $25

Weekend Cocktail

Peachy Tean - Old Forester Infused With Peach Tea, Contratto Infused With Mint Tea, Simple Syrup

Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday

8/16 Justin Nuñez 

8/23 Shane Wallin 

8/30: Chessa Peake

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday 

8/11 RJ Perez 

8/17 Matt Jones

8/18 Melissa Rios

8/24: Chessa Peake

8/25 Lani Nash

8/31 Eryn Bent

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday 

8/11 Johnny Lloyd

8/17 Shane Wallin 

8/18 Hilda Kirschner

8/24 Gilbert Uribe

8/25: Chessa Peake

8/31 Matt Jones

Thanks for reading. See you next Friday. Ciao!