The best carbonara in Rome: from Pipero’s to Roscioli’s, and from Marzapane’s to Eggs’

The best carbonara in Rome: from Pipero’s to Roscioli’s, and from Marzapane’s to Eggs’

The best carbonara in Rome. While we all want to know which restaurant serves Rome’s best carbonara, we mustn’t forget that it’s a nerve-racking and challenging task. And it’s certainly not made any easier by the fact that Romans consider carbonara the queen of all pastas. But someone will have to do the dirty work, and taste each and every carbonara from our selection, and we can pretty much guarantee that they won’t be disappointed. Oh, and obviously we’re going to describe these top 5 carbonare in detail. We’ll let you know how they’re made, the type of pasta used, and where they source their guanciale (similar to pancetta, but from a pig’s cheek) and their pecorino. And so we wish you “Buona carbonara a tutti“!

We’re obviously including (outside of the official top 5) Eggs, the bistrot endorsed by Puntarella Rossa and Zum that features an entire menu dedicated to carbonara, with ten different variations.

The best carbonara in Rome

TRASTEVERE

Eggs

La Carbonara di Eggs Roma sul piatto 2

Eggs, the new site of the bistrot, now in via Natale del Grande, set up by Puntarella Rossa and Zum, focuses on carbonara by using only the finest ingredients and by offering ten different variations of the traditional recipe. It is chef Barbara Agosti’s attention to detail that makes the food so special. For the pasta, she uses mezze maniche (short sleeves in English!), or thick spaghetti made by the pasta makers Benedetto Cavalieri. She sources the guanciale from Campo Felice or il Mangalica in the Abruzzo region, and the eggs from Paolo Parisi, Peppovo or L’uovo e la canapa. The pecorino comes from Valle del Tevere, and the wild pepper from Madagascar. The restaurant does serve the original, classic recipe, but Eggs’ real strength lies in its Carbonara Menu. The different variations include one with artichokes, another with a sprinkling of saffron from Colfiorito in Umbria, one with black truffle, and another with courgette flowers. You can also try the ‘red’ carbonara made with duck eggs or even the blue, ‘marine’ carbonara made with red Sicilian tuna and pistachios from Bronte.

Price: from 12 euros

Eggs via Natale del Grande 52. Tel 065817281 Facebook

CENTRAL

Pipero

carbonara Pipero Roma

The Pipero restaurant has now moved from the Rex hotel to a new and elegant spot in Corso Vittorio Emanuele, facing the Piazza della Chiesa Nuova. The carbonara made by top chef Luciano Monosilio and expertly brought to you by restaurateur Alessandro Pipero, is still on the menu, but is no longer served ‘by weight’, as had proved so popular. The pasta is Felicetti (spaghetti or rigatoni), the eggs are free range (and only the yolks are used, whipped up in a steel bowl), and then there’s simply guanciale. It couldn’t be further from the mess of pasta and omelette that you so often find on (the worst) Roman tables. In this Michelin star restaurant, Rome’s most famous dish only appears on the Radici tasting menu, costing 110 euro for six courses.

Price: 110 euros for a six course tasting menu (wine not included)

Pipero, Corso Vittorio Emanuele II 250 Roma. Tel. 0668139022 Website

PINCIANO

Marzapane

carbonara Marzapane roma

It might sound a little strange, but one of Rome’s best carbonara is made by a Spanish chef. But then, perhaps it’s not all that strange, seeing as Alba Esteve Ruiz is one of the most talented chefs to arrive in the city. From Marzapane to Caffè dell’Opera, she makes a cuisine that is fun, original, and flawless. So look no further than her carbonara priced at 14 euros. Alba uses thick spaghetti from the Mancini pasta makers, hens eggs from Livorno (bought in the Campagna Amica market from the stall called Peppovo), guanciale (cured for 5 months) from Vicenzo Mancino (the restauranteur behind Dol), pecorino made from fresh sheep’s milk (matured for 14 months), and then a sprinkling of parmesan (matured for over 24 months). The chef’s top tip is to use more egg yolk than white to avoid that anxiety-inducing omelette effect.

Price: 14 euro

Marzapane, via Velletri 39, Rome. Tel. 06 6478 1692 Website

GIUBBONARI

Roscioli

la migliore carbonara di roma

The Roscioli restaurant began making carbonara in 2006. Once again we find another non-Italian chef behind the Roman recipe. This time it’s Nabil Hassein Hadj, who does, however have an excellent, Roman born and bred teacher, Arcangelo Dandini. Roscioli is the father of Rome’s gourmet eating scene, with its empire that includes a bakery, deli, restaurant (and now café). Their carbonara uses pasta from Verrigni or Roscioli, which is made in the traditional way by extruding the dough through shaped pipes made of bronze. They source their guanciale from Valle Imperiale,  and use Pecorino Romano DOP (matured for 24 months), and eggs from Paolo Parisi. They deal with the eggs in a particular way, by separating the white from the yolk, and then using the yolks with only a little of the whites. And then lastly is the pepper, which is also carefully chosen, sourced from Pepe Sarawak. It’s actually possible to get your hands on Roscioli’s Carbonara Kit, which you can buy both at their online shop and at their deli in via dei Giubbonari.

Price: 15 euros

Roscioli, Via dei Giubbonari, 21/22, Rome. Tel. 06 687 5287 Website

ESQUILINO

Trattoria da Danilo

la migliore carbonara di roma

Danilo Valente and his mother Lina make one of the best carbonara in Rome in their traditional, unpretentious osteria that holds a certain understated beauty. A nest of creamy pasta arrives on your plate; spaghetti from Gragnano crowned by a garland of pancetta pieces from Bassiano. The carbonara is served with parmesan (matured for a minimum of 18 months) and a sprinkling of black peppercorns that are ground on the side of the plate. It’s an unfussy and pleasing carbonara. And as for the eggs, they serve one per person.

Price: 10 euros

Trattoria da Danilo, via Petrarca 13, Rome. Tel. 06 7720 0111 Website

PRATI

L’Arcangelo

arcangelo

Arcangelo Dandini is one of the masters of Roman carbonara. ‘Today it’s in fashion – or so they tell me – but once upon a time it was the dish of the working class.’ Among his recipe’s secrets is the lack of pepper. There are some who argue that pepper is the fundamental ingredient, as the dish’s name came from the black colour of carbon, which only the pepper gives. But for others the name refers to shepherds who used carbon as firewood in the Abruzzo region. And this is enough of a reason for Arcangelo not to serve his carbonara with pepper, instead he relies on the guanciale to give the pasta its smoky flavour. Dandini uses matured pecorino from Rome and an egg yolk per person (‘I was the first in Rome to stop using egg whites’ he exclaims), for ‘a dish that is always eaten with friends’.

Price: 15 euro

L’Arcangelo, via G. G. Belli 59, Rome. Tel. 06 321 0992 Facebook

 

*Traduzione a cura di Corinna Parker: Twitter

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