Thicker than spaghetti, tonnarelli soaks up the creamy, peppery sauce better. The cheese and pepper emulsion clings to every strand, warming without a drop of cream. Reviewers call out the balance — it's easy to oversalt this dish, but Baccano gets it right.
Tips from diners
The texture is what makes this special. Handmade tonnarelli holds the sauce in a way factory pasta can't.
Chef Nabil's carbonara earned the Gambero Rosso 2024 award for best in Rome. The sauce is silky, the pasta cooked al dente, and the guanciale brings a sharp, meaty bite. The key is technique: cream never touches the pan, only egg yolks and cheese emulsified with pasta water.
Tips from diners
This is what carbonara should taste like — rich but not heavy. Skip other dishes and order this twice if you can.
Get it at lunch when there's less of a tourist crowd, even though the kitchen is open 12:30-15:30 and 18:30-23:30.
Rome isn't known for burgers, but Baccano's is frequently cited in best-burger lists. Cooked to order, the beef is flavorful without being gamey, and the cheese melts into the meat. House-made ketchup and mayonnaise give it a subtle depth that supermarket condiments can't match.
Tips from diners
Ask for it medium or medium-rare. They'll ask, so speak up — the default is fully cooked.
Handmade tortellini stuffed with a rich emulsion of beef, mortadella, and parmigiano, served in a sauce of cream and more parmigiano. Reviewers describe it as indulgent without being cloying. The meat filling is finely textured and salty enough to cut through the cream.
Tips from diners
Order this if you want something richer than the raw-sauce pastas. It's the kind of dish that justifies the splurge.
A departure from Italian classics, but a reminder that Baccano is a Mediterranean bistro with global reach. The tuna is seared raw on the outside, cold in the center, and plated with a clean ponzu dressing. Reviewers call it a smart starter — light, precise, and perfectly balanced.
Tips from diners
Start with this if you're not sure about heavy pasta dishes. The freshness cuts through a rich meal.
Since earning a Gambero Rosso 'Best Carbonara 2024' award, Bistro Baccano has become essential eating near the Trevi Fountain. Chef Nabil Hadj Hassen spent nearly 18 years perfecting pasta at Roscioli before opening this elegant Mediterranean bistro. The focus is on excellent ingredients and refined technique — expect oysters from France, hand-rolled tortellini, and burgers that rival the pasta.
The restaurant is on Via delle Muratte, which connects the Trevi Fountain directly to Via del Corso. Location is touristy, but the food justifies the premium.
Book lunch at 12:30 or 13:00 to avoid the 13:00-14:30 rush. Dinner is busy after 19:30.
The wine list focuses on Italian regions. Ask the staff for a pairing with your pasta if you're uncertain.
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