Le Paste – Pasta

Spaghetti Arrabbiata – Spaghetti with Fiery Sauce
‘Arrabbiata’ means furious and this sauce is aptly named as it is quite hot.
Spaghetti con Aglio e Olio – Spaghetti w/Olive Oil
A bit of dried chili flakes combines well with garlic and olive oil.
Spaghetti alla Vongole – Spaghetti with Clam Sauce
‘Vongole’ is the Italian word for clams. In all coastal regions of Italy, locally found clams are popular and they combine very well with pasta.
Spaghetti ai Funghi – Spaghetti w/Creamy Mushroom
A thick creamy sauce of fresh mushrooms goes very well with spaghetti.
Spaghetti al Salmone – Spaghetti with Salmon
Smoked Salmon slices combine very well with tomato and cream sauce to make this pasta a popular one.
Spaghetti alla Bolognese – Spaghetti Bolognese
This classic and much-loved sauce, consisting of minced beef, tomato sauce, parmesan cheese and herbs, is originally from Bologna.
Spaghetti con Polpete – Spaghetti with Meatballs
An Italian ‐ American creation that has become synonymous with Italian cuisine abroad.
Spaghetti alla Carbonara – Spaghetti Carbonara
This classic pasta sauce is made with butter, onions, cream and cheese. Your choice of beef bacon or turkey ham.
Spaghetti Porto Romano
Our seafood pasta comes with a spicy tomato sauce. Popular with our regulars.
Penne al Gorgonzola – Penne with Blue Cheese
You will either love it or hate it. Ah, the smell!
Lasagne al Forno – Baked Lasagne
An old‐time favorite made with beef bolognese sauce and mozzarella cheese, layered with freshly made lasagne skin.
Ravioli with Smoked Salmon Filling
It is thought that ravioli originated in the seaport of Genoa, when thrifty housewives used pasta to wrap around little spoonfuls of leftovers in the hope of disguising it for their sailor husbands to take to sea. Try our take on this Porto Romano Original.
Ravioli with Lobster Meat
Another spin on the ravioli tale. Savour our home-made ravioli of lobster meat in a lemony sauce.
Spaghetti con Canestrelli – Spaghetti with Fresh Scallops
There are over 300 species of scallops worldwide. At Porto Romano, we use local Sun and Moon scallops (Amusium pleuronectes).
Spaghetti with Pesto & Chicken Strips
Originally from Genoa, pesto is an uncooked sauce of fresh basil, pine nuts & olive oil.
Pasta Nera con Calamari – Squid Ink Pasta
Try our freshly made fettucine flavoured with squid ink and cooked with calamari rings. A Porto Romano Specialty.
Spaghetti alla Puttanesca – Spaghetti Puttanesca
This savoury (salty to some people) mix of mediterranean anchovy fillets, capers, olives & aubergine originated in the Naples area.