Although Rome is known for amatriciana and carbonara, its crowning glory is undoubtedly its tonnarelli with cacio e pepe—thick, square-shaped spaghetti topped with pecorino, black pepper, and olive oil. And Romans will tell you that the place to have it is Felice a Testaccio, a charming trattoria tucked away on an unassuming block in Testaccio. The restaurant, which first opened its doors in 1936, features checkered floors, white tablecloths, and brick walls. —Elena Clavarino

Elena Clavarino is the Senior Editor for AIR MAIL