Spaghetteria Do Scogghiu

The funky decor of Do Scogghiu. (Photo by Marco Pentecoste)

A spaghetti specialist in Siracusa

The funky outdoor-in decor of Trattoria Do Scogghiu. (Photo by Pamy Argieri)It's a simple and noisy pair of rooms—one made up to look as if it's outdoors—crowded with locals and budgeteers crammed around communal tables and digging into 20 excellent varieties of spaghetti and other pasta dishes with few frills.

Most sauces are mix-and-match combinations of pancetta aff. (like smoked bacon), pepe rosso (red peppercorns), melanzane (eggplant), pomodoro (tomato) and olive.

Two personal faves are spaghetti alla carbonara (pasta with egg, parmigiano, bacon) and spaghetti piccanti (with smoked pancetta, tomatoes, and red peppercorns).

Steak, fresh fish, and frozen calamari or shrimp roasted or fried constitute the limited set of secondi, but don't hold a candle to those filling plates of spaghetti.

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