The Romans pasta is "amatraciana," which is a simple pasta or one with bucatini pasta and a tomato and pancetta sauce. Pancetta is the unsmoked Italian version of bacon. Porchetta comes from here-----it is the Italian version of boneless, crispym roast suckling pig. We just ate a roast pork dish and the jus was so light, just like the roman wine frescata and yesterday's spaghetti vongole-----it seems like we, Americans, make bigger portions and heavier sauces all on our own------this was a good point of reference.
(Bucatini Amatriciana)
(Cold Porchetta)
(Roasted Chestnuts in Rome)