Best Dishes at Stampa

One of Rome's most famous pasta dishes, executed simply at Stampa. Fresh hand-rolled pici (thick, rustic noodles) are dressed with nothing but melted butter, grated Pecorino Romano, and plenty of cracked black pepper. The starch from the pasta water emulsifies with the cheese and butter to create a silky sauce. Reviewers note the flavours are outstanding.

Proper Roman carbonara made with guanciale (cured pork jowl), not bacon. Handmade rigatoni is tossed with rendered guanciale fat, raw egg yolk, and grated Pecorino — the heat from the hot pasta cooks the egg into a silky sauce. No cream. Reviewers specifically praise the quality of guanciale used.

A classic preparation of fresh egg tagliatelle dressed with a slow-cooked beef ragù. The homemade pasta is silky and the sauce clings beautifully. Proper technique with quality ingredients at budget prices.

A rich, deeply flavoured ragù made from slow-cooked wild rabbit, guanciale, and white wine, finished with mascarpone for body and richness. Served over wide, handmade pappardelle ribbons. The long cooking time allows the rabbit meat to break down into the sauce, creating a complex, warming dish.