#1
Panino con Mortadella e Pistacchio
PanDivino - Focacceria TaperiaCentro Storico·$$
€8.00
Fresh focaccia sandwich with mortadella and Sicilian pistachio paste.
Tip: The pistachio paste is homemade and a signature of the place. Ask if they have it fresh that day.
#2
Mortadella and Pistachio
SbancoMonteverde·$
€5.50
Sliced mortadella di Bologna with pistachio paste.
Tip: Ask the staff which mortadella is in stock today. They rotate between producers. Some are spicier, others more delicate.
#3
Speck Alto Adige
La Prosciutteria RomaTrastevere·$$
€18.00
Smoked prosciutto from Alto Adige with juniper and bay leaf notes.
Tip: More interesting than regular prosciutto if you want something with personality. The smoke is subtle but present.
#4
Tagliolini al Burro e Acciughe
Porto FluvialeOstiense·$$
€12.00
Thin pasta with butter and anchovies.
Tip: This dish lives or dies by butter and anchovy quality. Porto's version uses good ingredients, so order it if you like subtle, traditional flavors.
#5
Trippa Alla Romana
Agustarello a TestaccioTestaccio·$$
€12.00
Tripe simmered with tomato and mint, finished with pecorino Romano.
Tip: If you're new to tripe, this is the way to have it—the mint brightens the dish and the pecorino adds sharpness that prevents it from feeling heavy.
#6
Panino Porchetta e Rosmarino
Er BuchettoEsquilino·$
€5.00
Porchetta with a few fresh rosemary leaves tucked in.
Tip: Not on the menu but they'll do it if you ask. The rosemary makes a big difference.
#7
Supplì al Ragù
Osteria da FortunataCentro Storico·$$$
€3.50
Fried rice croquette with meat ragù and mozzarella.
Tip: This is traditional Roman street food. Order two if you're hungry—they're small but filling. The mozzarella pulls when hot.
#8
Pizza con Mortadella
Antico Forno RoscioliCentro Storico·$
€4.50
Pizza bianca topped with sliced mortadella, a Roman classic pairing.
Tip: Perfect for eating standing up or while walking. Pair with a drink from a nearby bar.
#9
Polpettone
Mordi e VaiTestaccio·$
€4.50
Meatloaf in tomato sauce served in a warm roll with melted cheese.
Tip: This is the gentlest introduction to Mordi e Vai if you're not ready for tripe or offal. It's still made with Sergio's skill and overnight braising.
#10
Pasta with Guanciale and Pecorino
Salumeria Volpetti & Taverna VolpettiTestaccio·$$$
€14.00
Fresh pasta with cured pork jowl and aged Pecorino Romano from the Salumeria.
Tip: Ask about the guanciale origin. Volpetti sources from specific producers—knowing who made your food is part of the philosophy.
#11
Rigatoni all'Amatriciana
Trattoria Der PallaroCentro Storico·$$
Rigatoni with guanciale, tomato, and Pecorino Romano.
Tip: The menu rotates the four great Roman pastas. You might get carbonara and gricia one day, amatriciana and cacio e pepe the next.
#12
Diavola
Gino Sorbillo RomaCentro Storico·$$
€14.50
Tomato sauce, mozzarella, and spicy 'nduja.
Tip: If you enjoy spice, this delivers. Ask your server how spicy the current 'nduja batch is — it varies by producer.
#13
Gricia
La Carbonara al MontiMonti·$$
€12.00
Spaghetti with guanciale, pecorino romano, and black pepper.
Tip: Try this alongside the carbonara to taste the difference egg makes. The gricia is leaner but deeper.
#14
Gricia
Pecorino RomaTestaccio·$$
€11.50
Spaghetti with guanciale, Pecorino Romano, and black pepper.
Tip: Gricia is believed to be older than carbonara. Order it if you want to taste Roman pasta tradition beyond the obvious four dishes.
#15
Burrata and Prosciutto
Gino Sorbillo RomaCentro Storico·$$
€15.00
Burrata di Andria with San Daniele prosciutto and fresh tomato.
Tip: Request that the burrata be added after plating rather than cooking — it retains better texture and creaminess.
#16
Pappardelle al Cinghiale
Pasta UrbanaMonti·$$
€13.00
Wide fresh pasta ribbons with wild boar ragù cooked slowly for hours.
Tip: This is a fall and winter dish. If you're visiting October-March and it's on the menu, order it. The boar is sourced from the countryside.
#17
Bucatini all'Amatriciana
Taverna TrilussaTrastevere·$$
€11.50
Thick spaghetti with guanciale, tomato, and Pecorino.
Tip: Order this alongside carbonara and cacio e pepe if you want to taste all the pillars of Roman pasta. This one is slightly less famous but equally important.
#18
Paccheri all'Amatriciana
Pasta UrbanaMonti·$$
€12.00
Large tubular fresh pasta with guanciale, tomato, and pecorino sauce.
Tip: Paccheri's size is intentional—small pasta couldn't handle this sauce. The ratio here is perfect.
#19
Arancino Burro
I SupplìTrastevere·$
€2.50
Fried rice ball with butter, ragù, and ham—comfort food fried.
Tip: The most Roman version. Locals often pick this over the Sicilian arancino.
#20
Rigatoni alla Gricia
Osteria del PegnoCentro·$$
€13.50
Tube pasta with guanciale, pecorino, and black pepper.
Tip: If you want to try Rome's lesser-known pasta classic, order this. Gricia is the ancestor of carbonara.
#21
Rigatoni all'Amatriciana
Da DaniloEsquilino·$$
€12.50
Rigatoni with guanciale, tomato, and Pecorino Romano.
Tip: Try the amatriciana and carbonara from Da Danilo. Both showcase the quality of the guanciale, just in different preparations.
#22
Gricia
Armando al PantheonCentro Storico·$$
€12.00
Spaghetti with guanciale, Pecorino Romano, and black pepper.
Tip: If you're ordering both cacio e pepe and carbonara, swap one for gricia—it's the forgotten third of the Roman pasta trinity.
#23
Large Mixed Charcuterie and Cheese Board
Salumeria Volpetti & Taverna VolpettiTestaccio·$$$
€30.00
Generous board of cured meats and cheeses for two people.
Tip: For two people, this board is perfect. For three, ask for a second board or add Roman dishes alongside.
#24
Guanciale and Fig Jam
Enoteca FerraraTrastevere·$$
€9.00
Cured pork jowl with house-made fig preserve.
Tip: The guanciale is sourced from a specific Lazio producer. It's often been aged 4-5 months.
#25
Pork and Chive Dumplings
Bao JiPiazza Vittorio·$
€4.50
Steamed dumplings filled with pork and garlic chives, served with vinegar and chili oil.
Tip: Dip in vinegar, not soy sauce. The vinegar complements the chive flavor better.
#26
Bucatini all'Amatriciana
TonnarelloTrastevere·$$
€11.50
Thick hollow spaghetti with guanciale, tomato, and Pecorino.
Tip: Try all three pasta dishes (cacio e pepe, carbonara, amatriciana) across two visits to understand the differences.
#27
Chana Masala
T.O.I. - Taste of IndiaEsquilino·$$
€9.50
Chickpeas in a tomato-based curry with cumin, ginger, and garam masala.
Tip: Skip the meat-focused restaurants and come here for vegetables. The quality and flavor are comparable to the meat curries.
#28
Hangzhou-Style Lion's Head Meatballs
Hang ZhouEsquilino·$$$
€12.00
Large pork meatballs braised with cabbage in a light, savory brown sauce.
Tip: Eat this alongside rice—the sauce is too good to waste. Ask for a bowl of plain white rice if it's not offered.
#29
Pinsa Romana Mortadella e Pistacchio
Pinsere RomaEsquilino·$
€9.00
Mortadella, pistachio paste, and mozzarella on a crispy base.
Tip: Unusual combo but it works—the pistachio is subtle, not overpowering.
#30
Rigatoni all'Amatriciana
Da AugustoTrastevere·$$
€11.50
Rigatoni with guanciale, tomato sauce, and Pecorino Romano.
Tip: If you want to try two Roman pastas, order carbonara or gricia with this. You'll taste the similarities and differences.
#31
Gyoza
Ramen Bar AkiraEsquilino·$$
€5.50
Six pan-fried dumplings with pork and cabbage, crispy bottom, served with dipping sauce.
Tip: Dip each one halfway in the sauce, not fully submerged—the wrapper gets soggy if you soak it.
#32
Tagliatelle all'Uovo Ragù
Trattoria Al MoroCentro·$$$
€17.00
Fresh egg pasta ribbons with a slow-cooked meat ragù.
Tip: The fresh egg pasta makes all the difference. This isn't dried factory pasta.
#33
Spaghetti Alla Carbonara
Agustarello a TestaccioTestaccio·$$
€11.00
Fresh spaghetti with guanciale, egg, and pecorino, the traditional Roman way.
Tip: If the carbonara here at €11 is properly made, the overall kitchen standards are confirmed. Use it as a reference point for comparing other restaurants.
#34
Rigatoni alla Norcina
Il SorpassoPrati·$$$
€13.50
Pork-based pasta with sausage, mushrooms, and cream sauce.
Tip: If you like sausage and mushrooms, this is comfort pasta. Rich but not heavy.
#35
Guanciale Toscano
La Prosciutteria RomaTrastevere·$$
€20.00
Cured pork jowl from Tuscany, sliced thick, rich and salty.
Tip: This is the guanciale used in proper carbonara. Try it sliced to understand why Romans won't accept bacon.
#36
Arancino Siciliano
Mercato Centrale RomaEsquilino·$$
€3.50
Round fried rice ball with ragù, peas, and hard-boiled egg filling.
Tip: Eat it right away for the best texture. It hardens as it sits.
#37
Amatriciana Ravioli
Glass HostariaTrastevere·$$$
€28.00
Pasta envelopes filled with traditional amatriciana sauce, topped with crispy guanciale.
Tip: This is Chef Bowerman's play on one of Rome's four cardinal pasta dishes. Ordering both the Parmigiano and amatriciana ravioli lets you see her approach to elevating tradition.
#38
Pizza ai Ciccioli
Il SorchettaroEsquilino·$
€4.00
Pizza topped with crispy pork fat (lard) and herbs.
Tip: If you're not used to pork fat, ask for a small slice to try before committing to a whole piece.
#39
Supplì Carbonara
Supplì RomaTrastevere·$
€2.50
Fried rice ball with guanciale, egg, and Pecorino Romano in creamy sauce.
Tip: Carbonara and cacio e pepe supplì both appear regularly—ask if both are available today and try them side by side to taste the difference.
#40
Mixed Appetizers (Antipasto Misto)
Grappolo d'OroCampo de' Fiori·$$
€18.00
Selection of cured meats, cheeses, and marinated vegetables.
Tip: Order the antipasto misto to start and share. It's generous and lets you taste the quality of their sourcing before the main courses.
#41
Mortadella
Pizzeria La MontecarloCentro Storico·$
€4.00
Sliced mortadella on plain dough.
Tip: Ask which mortadella source is today's — La Montecarlo rotates between 2-3 producers. Some are spicier.
#42
Fettuccine all'Amatriciana
Osteria da FortunataCentro Storico·$$$
€16.50
Fresh fettuccine with guanciale, tomato, and Pecorino.
Tip: Fettuccine is wider than other Roman pastas, which changes how it holds sauce. Compare this with strozzapretti carbonara to taste the difference shape makes.
#43
Panino Porchetta
Mercato Centrale RomaEsquilino·$$
€8.50
Roasted pork belly on crusty white bread with no sauce.
Tip: Eat it without adding anything. The porchetta is perfect on its own.
#44
Panino Piccolo
Er BuchettoEsquilino·$
€3.50
Lighter portion of porchetta on a smaller roll, half the size.
Tip: Perfect if you're not starving or want to save room for more food.
#45
Amatriciana
Taverna Dei Fori ImperialiMonti·$$
€12.00
Spaghetti with guanciale, tomato, and Pecorino Romano.
Tip: Named after Amatrice, a town in Lazio. Some Romans argue about whether tomato belongs in traditional versions, but this restaurant's version is authentic to modern Roman practice.
#46
Sopressata with Grapes
Pigneto QuarantunoPigneto·$$
€6.50
Aged dry-cured salami with fresh grapes.
Tip: The grape-meat pairing is ancient. Simple but works with almost any natural wine.
#47
Bucatini all'Amatriciana
Felice a TestaccioTestaccio·$$
€12.00
Thick spaghetti with guanciale, tomato, and pecorino.
Tip: Order this as your second pasta if you're getting both cacio e pepe and carbonara—it's lighter and won't leave you overly full.
#48
Pizza Bianca e Mortadella
Eroi Della PizzaTrionfale·$
€3.50
Plain white pizza topped with sliced mortadella and pistachio.
Tip: If the Ragazza Immagine is unavailable, this is an excellent alternative. The mortadella quality is high.
#49
Cured Pork and Marinated Vegetables
Enoteca Provincia RomanaCentro Storico·$$
€14.00
Selection of guanciale, pancetta, and house-preserved vegetables.
Tip: Ask which guanciale producer is featured today. Quality varies significantly between artisans.
#50
Panino Doppio
Er BuchettoEsquilino·$
€6.50
Double-thick porchetta sandwich with extra meat layered in.
Tip: This is the move if you love porchetta. The regular is good, but the doppio lets you taste the quality better.
#51
Rigatoni all'Amatriciana
Flavio al VelavevodettoTestaccio·$$
€11.50
Tube pasta with guanciale, tomato, and Pecorino.
Tip: If ordering multiple pastas, choose one guanciale-based (carbonara), one cheese-based (cacio e pepe), and one tomato-based (amatriciana) to taste the range.
#52
Spaghetti alla Carbonara
Da AugustoTrastevere·$$
€12.00
Spaghetti with guanciale, eggs, and Pecorino Romano.
Tip: Order only if you're confident about eating raw egg. If uncertain, ask the server—they'll understand the concern.
#53
Tortellini di Bologna Doppia Panne e Parmigiana
Bistro BaccanoCentro·$$$
€22.00
Beef, mortadella, and parmesan filling with a two-cream sauce.
Tip: Order this if you want something richer than the raw-sauce pastas. It's the kind of dish that justifies the splurge.
#54
Supplì al Telefono
Pizzeria di Marmi (Ai Marmi)Trastevere·$$
€3.50
Fried rice croquette with mozzarella that stretches when bitten.
Tip: Order supplì while you wait for your table—they're perfect for eating while standing. The cheese pulling effect is most dramatic when still hot.
#55
Pizza al Taglio Diavola
Pizzeria Formula 1San Lorenzo·$
€3.00
Square-cut pizza with tomato, mozzarella, and spicy salami.
Tip: Order by pointing at the slice you want. The kitchen weighs it. Perfect for a quick late-night bite.
#56
Gnocchi all'Amatriciana
Sora LellaIsola Tiberina·$$$
€13.00
Potato gnocchi with guanciale, tomato, and Pecorino Romano.
Tip: The gnocchi here are soft and pillowy, not dense. They're made fresh in the kitchen, not frozen—you can taste the difference.
#57
Pasta Alla Gricia
Lo ScopettaroTestaccio·$$
€10.50
Fresh spaghetti with guanciale and pecorino, the 'white amatriciana'.
Tip: If you haven't tried gricia, order it. It's less well-known internationally than carbonara or cacio e pepe, but Romans consider it essential.
#58
Amatriciana
Sora MargheritaJewish Ghetto·$$$
€16.00
Spaghetti with guanciale, tomato, and pecorino.
Tip: This is one of Rome's essential pastas. Worth trying to compare how different restaurants execute the same dish.
#59
Mortadella
Pizzeria LuzziCentro Storico·$
€3.50
Sliced mortadella on plain dough.
Tip: This represents how Romans have eaten pizza for decades. Simple, filling, and affordable.
#60
Prosciutto e Rucola
Pizzeria La MontecarloCentro Storico·$
€4.50
Thinly sliced prosciutto with fresh arugula.
Tip: The arugula quality matters here. La Montecarlo uses fresh, peppery leaves. This is why this simple combination works.
#61
Arancino Ragù Siciliano
Mondo ArancinaCentro Storico·$
€3.80
Extra-large ragù arancino with more egg and a generous filling.
Tip: This is closer to a full meal. One usually satisfies.
#62
Amatriciana
Trattoria Da BucatinoTestaccio·$$
€12.00
Spaghetti with guanciale, tomato, and Pecorino Romano.
Tip: If ordering multiple Roman pastas, amatriciana is lighter and a good second course after cacio e pepe.
#63
Trippa alla Romana
Sora MargheritaJewish Ghetto·$$$
€14.00
Beef tripe in tomato sauce with pecorino.
Tip: If you've never tried tripe, this is good entry point — the sauce is rich and the texture is not aggressive.
#64
Rigatoni alla Gricia
Necci dal 1924Pigneto·$$
€12.00
Tube pasta with guanciale, pecorino, and pepper.
Tip: The rigatoni holds the sauce differently than spaghetti. Try both to taste the difference.
#65
Slow-Cooked Sausage Ragù
Open Baladin RomaCentro Storico·$$
€13.00
Wood-fired pizza with house-made sausage ragù and aged cheese.
Tip: This pairs perfectly with Baladin's flagship IPA or any hoppy beer. The richness needs bitterness balance.
#66
Spaghetti alla Carbonara
Spirito di VinoTrastevere·$$$
€14.00
Classic Roman pasta with guanciale, eggs, and Pecorino.
Tip: Order carbonara early. Its delicate, fatty profile pairs beautifully with crisp white wines. The sommelier will suggest bottles from their collection.
#67
Nduja di Spilinga and Smoked Provola
50 Kalò RomaFlaminio·$$$
€16.00
Spicy calabrian sausage with smoked provola cheese.
Tip: The nduja is bold. Ask your server to describe the current batch's heat level — batches vary.
#68
Trippa alla Romana
Hostaria CostanzaCentro Storico·$$$
€12.50
Beef tripe braised in tomato sauce with mint and finished with pecorino.
Tip: If you're trying tripe for the first time, this is the place. The mint makes it approachable.
#69
Burrata e Alici Trapizzino
TrapizzinoTestaccio·$
€5.50
Double burrata stracciatella with Cantabrian anchovies in a light pocket.
Tip: Ask them to warm it slightly if you prefer—some people like it cold, but warming releases the creaminess of the burrata.
#70
Spaghetti alla Carbonara
Sora LellaIsola Tiberina·$$$
€13.50
Fresh spaghetti with guanciale, eggs, and Pecorino Romano.
Tip: The carbonara here is solid Roman cooking—not revolutionary, but reliable and well-made. The location and history are worth the price premium.
#71
Carbonara Reinterpretation
Ristorante AromaLudovisi·$$$$
€26.00
Guanciale crisped, yolk emulsion, crispy Pecorino, fresh pasta.
Tip: This will challenge your idea of carbonara. It's not traditional, but it's delicious and respectful of the original.
#72
Cured Pork from Lazio Producers
Palatium Enoteca RegionaleCentro Storico·$$
€13.00
Selection of regional guanciale, pancetta, and speck varieties.
Tip: Ask the staff to describe the current guanciale producer. Understanding these differences is part of the Palatium experience.
#73
Crudo di Parma
50 Kalò RomaFlaminio·$$$
€16.50
Parma prosciutto, burrata, rucola, and balsamic.
Tip: Ask your server when this pizza was assembled — if just before service, the prosciutto and burrata are at their best temperature.
#74
Trippa Alla Romana
Lo ScopettaroTestaccio·$$
€11.50
Honeycomb tripe simmered with tomato, mint, and pecorino.
Tip: Order this as a benchmark tripe dish. The mint-to-pecorino balance here is well-calibrated, making it approachable even for those new to eating offal.
#75
Panino con Ciccia Croccante
Er BuchettoEsquilino·$
€5.50
Porchetta sandwich with extra crispy skin bits folded in.
Tip: Ask specifically for 'la ciccia più croccante' (the crispiest skin). They might not do it, but worth asking.
#76
Pizza al Taglio - Mortadella
Pizzarium Gabriele BonciPrati·$
€5.50
Roman pizza with mortadella di Bologna and pistachio cream.
Tip: Ask for the mortadella to be added fresh after the pizza is cut — it retains better texture this way.
#77
Mortadella and Pistachio
Seu Pizza IlluminatiTrastevere·$$
€14.00
Sliced mortadella with pistachio cream and burrata.
Tip: Request the mortadella be added after firing — it stays fresher and retains better texture than if cooked.
#78
Carbonara Pizza
Pizzeria di Marmi (Ai Marmi)Trastevere·$$
€10.00
Roman pizza topped with guanciale, egg, and Pecorino.
Tip: This pizza is best eaten fresh and hot at the table. The egg sets as it cools, so eat immediately after it arrives.
#79
Tonnarelli alla Gricia
Osteria BonelliTor Pignattara·$
€8.00
Tonnarelli (square spaghetti) with guanciale, Pecorino, and black pepper.
Tip: If you're unsure about offal, gricia is the safest bet. It's approachable and delicious without any adventurousness required.
#80
Pizza Trippa alla Romana
PanteraGarbatella·$
€3.00
Slow-cooked tripe in tomato sauce with ginger and pecorino.
Tip: The tripe is completely tender — no chewy texture to worry about. The sauce and seasoning are excellent.
#81
Amatriciana
Renato e LuisaCentro·$$
€16.00
Spaghetti with guanciale, tomato, and chili—lightened Renato preparation.
Tip: This shows how a skilled chef can update a beloved traditional dish while keeping its soul.
#82
Bucatini all'Amatriciana
Da Enzo al 29Trastevere·$$
€10.50
Thick spaghetti with guanciale, tomato, and Pecorino.
Tip: If you want to taste all five Roman pasta classics, this is your third order. Pair it with cacio e pepe and carbonara.
#83
Fried Zucchini Flowers
Trattoria Vecchia RomaEsquilino·$$
€10.00
Fresh zucchini blossoms, lightly fried.
Tip: This is only available May-September when zucchini flowers are in season. If you see them on the menu, order immediately.
#84
Raw Dough - Mortadella and Burrata
Emma PizzeriaCentro Storico·$$
€14.50
Raw dough with mortadella, fresh burrata (added post-baking).
Tip: The burrata is added at the table for visual drama. It's edible theater that works because the ingredients are good.
#85
Rigatoni all'Amatriciana
Trattoria Da TeoTrastevere·$$
€13.50
Rigatoni with guanciale, tomato, and Pecorino Romano.
Tip: Ask for extra Pecorino on the side—the amount on top can be modest, and locals always add more.
#86
Mezze Maniche alla Carbonara
Bianca TrattoriaTrionfale·$$
€13.00
Short, ridged tubes of pasta with guanciale, egg, pecorino, and black pepper.
Tip: The wider tubes catch more crispy guanciale bits than spaghetti. Worth trying alongside the amatriciana for comparison.
#87
Pici all'Amatriciana
Osteria BonelliTor Pignattara·$
€8.50
Thick, hand-rolled noodles with guanciale, tomato, and Pecorino.
Tip: Try both the carbonara and amatriciana here. The different pasta shapes and same guanciale showcase how versatile Roman cooking is.
#88
Spinaci e Ricotta Ravioli alla Gricia
Cesare al CasalettoMonteverde·$$
€15.50
Handmade ravioli with spinach and ricotta, guanciale and Pecorino sauce.
Tip: This ravioli is made fresh in-house. The spinach and ricotta filling is seasonal—ask if it's available today.
#89
Spaghetti alla Carbonara
Trattoria Der PallaroCentro Storico·$$
Fresh spaghetti with guanciale, eggs, and Pecorino Romano.
Tip: The fixed menu changes daily but always includes carbonara or another of the four great Roman pastas. You're eating what the kitchen decided today.
#9098% recommend
Spaghetti alla Carbonara
Bistro BaccanoCentro·$$$
€18.50
Guanciale, egg, pecorino romano, and black pepper in the Roman classic.
Tip: Get it at lunch when there's less of a tourist crowd, even though the kitchen is open 12:30-15:30 and 18:30-23:30.
#9196% recommend
Bucatini all'Amatriciana
Bianca TrattoriaTrionfale·$$
€14.00
DOP San Marzano tomatoes, guanciale, pecorino, and red chili on Benedetto Cavalieri bucatini.
Tip: This won the Gambero Rosso Champions of Tradition award in 2024. It's worth the trip just to taste how much detail goes into the sauce.
#9296% recommend
Amatriciana Flambéed in Pecorino Bowl
Trattoria Vecchia RomaEsquilino·$$
€24.00
Spaghetti with guanciale and tomato tossed in a flaming pecorino wheel.
Tip: Ask to sit where you can see the amatriciana being flambéed. The visual is part of the experience.
#9395% recommend
Carbonara
Santo PalatoSan Giovanni·$$$
€17.00
The Roman classic with rigatoni, guanciale, eggs, and pecorino, no cream.
Tip: Request it when the kitchen can make it to order, not holding in a warming situation. The egg texture deteriorates quickly if it sits.
#9495% recommend
Cuttlefish with Turkish-Inspired Sauce
AcquolinaCentro·$$$$
€45.00
Finely sliced cuttlefish with smoked lard and roveja miso.
Tip: This dish exemplifies Lippi's creative style — unexpected flavors that work in harmony.
#9594% recommend
Cacio e Pepe Scamardella
Pipero RomaCentro Storico·$$$
€18.00
Light, modern cacio e pepe with crispy guanciale and intense Pecorino.
Tip: Compare this to traditional versions at other restaurants—the difference in lightness and technique becomes obvious once you've tasted both.
#9694% recommend
Ragazza Immagine
Eroi Della PizzaTrionfale·$
€4.50
Crispy potato-crusted pizza filled with porchetta from Castelli Romani.
Tip: This is the pizza to order. The porchetta is sourced from renowned producers in Castelli Romani, 40km outside Rome.
#9794% recommend
Strozzapretti Carbonara
Osteria da FortunataCentro Storico·$$$
€17.00
Handmade twisted pasta with eggs, guanciale, and Pecorino.
Tip: This is the dish that won them a reputation. The creamy texture means the emulsion was executed perfectly—no scrambled eggs, no broken sauce.
#9894% recommend
Tonkotsu Ramen
Ramen Bar AkiraEsquilino·$$
€9.50
Creamy pork bone broth with egg noodles, chashu pork, bamboo, and soft-boiled egg.
Tip: Lunch lines are short before 12:15pm. After 6pm you'll queue 20-30 minutes standing outside.
#9994% recommend
Bucatini all'Amatriciana
MatricianellaCentro·$$
€16.00
Guanciale, tomato, pecorino, and red chili on bucatini pasta.
Tip: Book at least 24 hours ahead via email to reservation@matricianella.it. Walk-ins often can't get a table at lunch.
#10093% recommend
Spaghetti alla Carbonara
La Carbonara al MontiMonti·$$
€12.50
Fresh spaghetti with guanciale, egg, and pecorino romano.
Tip: This is carbonara without shortcuts. The guanciale is essential—ask the staff which producer they source from.
#10193% recommend
Rigatoni Con Guanciale
Santo PalatoSan Giovanni·$$$
€18.00
Pasta with cured pork jowl, the foundation of Roman carbonara and amatriciana.
Tip: The guanciale is everything. Ask where Chef Cicolini sources it. High-quality guanciale makes this dish sing; poor guanciale makes it greasy. The sourcing reveals commitment to tradition.
#10293% recommend
Spaghetti Alla Carbonara
Pecorino RomaTestaccio·$$
€12.00
Fresh spaghetti with guanciale, raw egg yolk, and Pecorino Romano.
Tip: The guanciale quality varies seasonally. Ask the server which is currently available—they know the meat suppliers.
#10392% recommend
Carbonara
Trattoria Vecchia RomaEsquilino·$$
€18.00
Creamy spaghetti with guanciale, pecorino, and egg.
Tip: If you've never had proper carbonara, this is the reference standard. Order it to understand why Romans are particular about how it's made.
#10492% recommend
Spaghetti Alla Carbonara
Checco Er CarettiereTrastevere·$$$
€16.00
Fresh spaghetti with guanciale, egg, and pecorino Romano, no cream.
Tip: This is a good benchmark dish to compare across Roman restaurants. The carbonara here is traditional—if the kitchen does it right, it should be.Tasting it reveals a lot about the restaurant's commitment to technique.
#10592% recommend
Spaghetti alla Carbonara
Achilli al ParlamentoCentro Storico·$$$
€16.00
Fresh spaghetti with guanciale, egg, and Pecorino Romano cheese.
Tip: This is the one to benchmark other versions against. Simple, balanced, honest.
#10692% recommend
Spaghetti alla Carbonara
MatricianellaCentro·$$
€16.00
Guanciale, eggs, pecorino, and black pepper on spaghetti.
Tip: Ask for it al dente. Matricianella cooks it perfectly — firm in the center, sauce clinging throughout.
#10792% recommend
Spaghetti alla Carbonara
Grappolo d'OroCampo de' Fiori·$$
€13.50
Spaghetti with guanciale, egg, and Pecorino Romano.
Tip: This is what Michelin Bib Gourmand recognition looks like in practice—excellent quality at a fair price. The carbonara is consistent and perfectly executed.
#10892% recommend
Spaghetti Alla Carbonara
Taverna Dei Fori ImperialiMonti·$$
€12.00
Fresh spaghetti with guanciale, egg yolk, and Pecorino Romano.
Tip: This is carbonara done right—no cream, no bacon, just the four ingredients. If that's not what you want, order something else.
#10992% recommend
Supplì al Ragù
I SupplìTrastevere·$
€2.50
Oblong fried rice packet with meat ragù and mozzarella center.
Tip: Come before 12:30 or after 5pm to catch fresh batches just fried. Afternoon slots around 2-4pm run low on variety.
#11092% recommend
Supplì al Ragù
Supplì RomaTrastevere·$
€2.50
Fried rice ball with beef ragù, mozzarella, and San Marzano tomato.
Tip: The ragù changes based on what they made that morning. Ask what today's filling is—Mondays often feature different specials than weekends.
#11192% recommend
Mixed Charcuterie and Cheese Board
Salumeria Volpetti & Taverna VolpettiTestaccio·$$$
€18.00
Selection of cured meats and cheeses from Volpetti's inventory, curated by staff.
Tip: Go with an open palate. The staff might include unfamiliar producers. Ask about origin and flavor profile—this is education, not just eating.
#11292% recommend
Supplì Al Ragù
Sora MirellaJewish Ghetto·$
€3.50
Crispy fried rice ball filled with ragù, mozzarella, and peas.
Tip: Supplì are freshest in the morning, right after frying. By late afternoon they've been sitting—come early for the best texture.
#11392% recommend
Spaghetti alla Carbonara
Taverna degli AmiciMonti·$$
€12.00
Fresh spaghetti with guanciale, egg, and pecorino.
Tip: This is why people come back. Order it even if you've had carbonara elsewhere.
#11492% recommend
Supplì
Pizzeria Ai MarmiTrastevere·$$
€2.50
Deep-fried rice ball with ragù and mozzarella, warm and crispy outside.
Tip: Order supplì to start while you wait for your pizza. Buy at least two—the first one will make you want a second.
#11591% recommend
Mixed Cured Meat and Cheese Platter
Roscioli Salumeria con CucinaMonti·$$$
€20.00
Selection of prosciutto, salami, and cheeses from the Salumeria counter.
Tip: Visit multiple times and you'll get different platters. The rotation reflects seasonal availability and new discoveries by the Roscioli team.
#11691% recommend
Spaghetti alla Carbonara
Da DaniloEsquilino·$$
€13.50
Spaghetti with thick-cut guanciale, eggs, and Pecorino Romano.
Tip: The guanciale here is cut thicker than the standard, creating a different—some say better—texture. You can taste the difference once you notice it.
#11791% recommend
Carbonara Reinterpretato
Pipero RomaCentro Storico·$$$
€19.00
Modern carbonara with smoked guanciale and soft egg yolk.
Tip: Even if you prefer traditional carbonara, taste this—you might change your mind. The smoked guanciale adds a dimension that's worth experiencing.
#11891% recommend
Spaghetti alla Carbonara
Grazia e GraziellaTrastevere·$$
€12.00
Spaghetti with guanciale, eggs, Pecorino, and black pepper.
Tip: This is the version people travel for. The kitchen is precise about temperature—the eggs set just enough without becoming grainy.
#11991% recommend
Rigatoni alla Carbonara
Grappolo d'OroCampo de' Fiori·$$
€13.00
Rigatoni with guanciale, eggs, Pecorino Romano, and black pepper.
Tip: This is the baseline for carbonara in Rome. If you're learning what real carbonara tastes like, this is where to start.
#12091% recommend
Traditional Supplì al Ragù
Testaccio MarketTestaccio·$
€2.50
Deep-fried rice ball with San Marzano tomato, beef ragù, mozzarella, and Parmesan.
Tip: This is the gold standard. Some say these are the best supplì in Rome. Buy two—one is never enough.
#12191% recommend
Arancino Ragù
Mondo ArancinaCentro Storico·$
€3.00
Round rice ball with meat ragù, peas, and hard-boiled egg center.
Tip: This is the classic. Start here before trying variations.
#12291% recommend
Handmade Pasta with Guanciale and Black Pepper
RetrobottegaCentro Storico·$$$
€16.00
Fresh ribbon pasta with aged guanciale, Pecorino Romano, and cracked black pepper.
Tip: They execute this without fuss or gimmick. If you want to taste the difference good guanciale makes, this is where.
#12391% recommend
Spaghetti Alla Carbonara
Perilli a TestaccioTestaccio·$$
€12.00
Fresh spaghetti with guanciale, egg yolk, and Pecorino Romano.
Tip: This is carbonara done the classic way. If you're learning what authentic carbonara tastes like, Perilli is a good baseline.
#12491% recommend
Trippa Alla Romana
Santo PalatoSan Giovanni·$$$
€16.00
Honeycomb tripe braised with tomato, mint, and pecorino.
Tip: Chef Cicolini's philosophy about eating all of the animal is expressed most clearly in this dish. The ethics and technique combine.
#12590% recommend
Panino di Porchetta
Er BuchettoEsquilino·$
€4.50
Roasted pork belly sliced thick and piled onto crusty white roll.
Tip: It's messy. The pork fat will drip. Stand by the counter or over a napkin.
#12690% recommend
Mixed Salumi and Formaggi
Cul de SacCentro Storico·$$
€16.00
Cured meats and cheeses rotating based on market sources.
Tip: This plate has been on the menu since 1978. It represents the foundation of Cul de Sac's philosophy.
#12790% recommend
Carbonara
Osteria del PegnoCentro·$$
€15.00
Spaghetti with guanciale, pecorino, and egg.
Tip: This carbonara is consistent and well-made. A solid reference point for understanding the dish.
#12890% recommend
Trippa alla Romana
Mordi e VaiTestaccio·$
€4.50
Slow-cooked tripe in tomato sauce with mint and herbs in a warm roll.
Tip: If you've never had trippa, start here. Sergio's version is tender and balanced—not overly gamey. Ask for extra sauce to soak the bread.
#12990% recommend
Spaghetti alla Carbonara
Taverna TrilussaTrastevere·$$
€12.50
Fresh spaghetti with guanciale, eggs, and Pecorino.
Tip: This is what carbonara should be. No cream, no bacon, no shortcuts. The kitchen respects the dish's simplicity.
#13090% recommend
Spaghetti alla Carbonara
Armando al PantheonCentro Storico·$$
€13.00
Fresh spaghetti with guanciale, egg, and Pecorino Romano.
Tip: The guanciale here is thick-cut and properly rendered. This is how carbonara tastes when made correctly in Rome.
#13190% recommend
Spaghetti alla Carbonara
La CarbonaraCentro Storico·$$
€15.00
Spaghetti with guanciale, eggs, Pecorino Romano, and cracked pepper.
Tip: This is the baseline—if you want to understand what Romans consider proper carbonara, start here. The consistency of technique across decades matters.
#13290% recommend
Spaghetti Alla Carbonara
Trattoria Da BucatinoTestaccio·$$
€12.00
Fresh spaghetti tossed with guanciale, egg, and Pecorino Romano.
Tip: Ask if they make this at the table. Some versions are prepared in the kitchen, but tableside preparation is more theatrical and enjoyable.
#13390% recommend
Bucatini all'Amatriciana
Trattoria Al MoroCentro·$$$
€16.00
Guanciale, tomato, pecorino, and chili on thick bucatini pasta.
Tip: Order this before sightseeing — you'll remember it after visiting every Roman ruin.
#13490% recommend
Spaghetti alla Carbonara
Trattoria PennestriOstiense·$$$
€14.00
Spaghetti with guanciale, egg, and pecorino romano.
Tip: The guanciale quality shows. This is carbonara how Romans prefer it.
#13590% recommend
Tonnarelli Cacio e Pepe
TonnarelloTrastevere·$$
€11.00
Square-cut egg pasta with Pecorino Romano and black pepper.
Tip: This is absurdly cheap for Rome. €11 for restaurant-quality cacio e pepe. Order it without hesitation.
#13689% recommend
Supplì al Ragù
Pizzeria LuzziCentro Storico·$
€2.50
Fried risotto ball with ragù, mozzarella, and peas.
Tip: Buy a slice of pizza and a supplì. Together they're €6 and make a filling meal with the Colosseum as your table.
#13789% recommend
Miso Ramen
Ramen Bar AkiraEsquilino·$$
€9.00
Miso-based broth with crispy noodles, ground pork, corn, sprouts, and soft-boiled egg.
Tip: Ask for a touch of karashi (spicy mustard) on the side if you like heat. Not on the menu but they have it.
#13889% recommend
Supplì al Ragù
Tac Thin and CrunchyMostacciano·$$
€4.00
Crispy fried rice ball filled with ragù and mozzarella.
Tip: Order two or three—they're small and you'll want to try different varieties if available. These are best eaten immediately while the inside is still warm.
#13989% recommend
Cured Pork and Roasted Peppers
Il GoccettoCentro Storico·$$
€11.00
Guanciale and speck with charred sweet peppers.
Tip: The speck is from Alto Adige. Ask the bartender about the specific producer—they're proud of the sourcing.
#14089% recommend
Supplì al Ragù
SbancoMonteverde·$
€2.50
Fried risotto ball with ragù, mozzarella, and peas.
Tip: Sbanco's supplì are underpriced relative to nearby options. Buy 2-3 with a pizza slice for a filling lunch under €12.
#14189% recommend
Tonnarelli alla Carbonara
TonnarelloTrastevere·$$
€12.50
Square-cut pasta with guanciale, eggs, and Pecorino.
Tip: The eggs in this carbonara are raw and just barely set from the hot pasta—not scrambled, not creamy. Real Roman carbonara.
#14289% recommend
Handmade Pappardelle with Wild Boar Ragù
All'OroVilla Borghese·$$$
€26.00
Wide fresh ribbon pasta with slow-cooked wild boar ragù and Pecorino Romano.
Tip: This is hearty but not heavy. The long cooking time makes all the difference.
#14389% recommend
Carbonara
Renato e LuisaCentro·$$
€17.50
Creamy spaghetti with guanciale, pecorino, and egg—lighter Renato style.
Tip: This is how contemporary Roman chefs approach carbonara—respectful of tradition but refined. Less heavy than older-style versions.
#14489% recommend
Spaghetti alla Carbonara
Osteria dell'IngegnoPantheon·$$$
€15.00
Spaghetti with guanciale, eggs, Pecorino, and black pepper.
Tip: You'll taste the difference of premium guanciale and fresh eggs. This isn't fancy, just excellent ingredients cooked right.
#14588% recommend
Arancino Siciliano
I SupplìTrastevere·$
€2.80
Round Sicilian-style arancino with ragù, peas, and hard-boiled egg.
Tip: Heavier and more substantial than the supplì. Better if you're very hungry or want something to last through the afternoon.
#14688% recommend
Supplì al Telefono
Alle CaretteMonti·$$
€3.50
Fried rice ball with ragù, mozzarella that pulls like a telephone wire.
Tip: This is a perfect 'first bite' before ordering pizza. It's cheap, quick, and hits the spot.
#14788% recommend
Supplì
PanteraGarbatella·$
€1.50
Fried risotto ball with ragù and mozzarella.
Tip: Buy 2-3 supplì. They're small, cheap, and among Rome's best. A complete meal with 2 pizzas and 3 supplì costs €12.
#14888% recommend
Spaghetti alla Carbonara
Hostaria CostanzaCentro Storico·$$$
€13.50
Eggs, guanciale, pecorino, and black pepper on spaghetti.
Tip: This is reliable carbonara near Campo de' Fiori. The sauce coats the pasta evenly.
#14988% recommend
Rigatoni alla Carbonara
Cesare al CasalettoMonteverde·$$
€14.00
Tube pasta with guanciale, eggs, and Pecorino Romano.
Tip: The guanciale is sourced from a specific producer in Lazio. Ask your server about the pork source—it matters for flavor.
#15088% recommend
Spaghetti alla Carbonara
Da Enzo al 29Trastevere·$$
€11.00
Fresh spaghetti with guanciale, egg, and Pecorino Romano.
Tip: This is the real carbonara—no cream, no bacon. The eggs are barely set, creating a silky rather than rich sauce.
#15188% recommend
Supplì Classico
Pizzarium Gabriele BonciPrati·$
€3.50
Fried risotto ball with ragù, mozzarella, and pea filling.
Tip: Order 2-3 supplì with a slice of pizza and you have a complete, filling meal for under €15.
#15288% recommend
Spaghetti alla Carbonara
Flavio al VelavevodettoTestaccio·$$
€12.00
Fresh spaghetti with guanciale, eggs, and Pecorino.
Tip: The carbonara here is real Roman carbonara. No shortcuts, no cream. Just quality execution.
#15388% recommend
Spaghetti all'Amatriciana
Grappolo d'OroCampo de' Fiori·$$
€13.00
Spaghetti with guanciale, tomato, and Pecorino.
Tip: Order this alongside cacio e pepe to understand the full range of Roman pasta. The guanciale and tomato combination is subtle but fundamental.
#15488% recommend
Spaghetti alla Carbonara
Felice a TestaccioTestaccio·$$
€13.00
Fresh egg pasta with guanciale, egg, and Pecorino Romano.
Tip: The eggs must be room temperature and the guanciale fat is essential—this isn't a creamy carbonara, it's the real Roman version.
#15588% recommend
Amatriciana
Grappolo d'OroCampo de' Fiori·$$
€13.00
Rigatoni with guanciale, tomatoes, and Pecorino Romano.
Tip: Taste this in summer when tomatoes are at their peak—the difference in flavor from winter versions is stark.
#15687% recommend
Charcuterie and Cheese Platter
Il SorpassoPrati·$$$
€19.00
Selection of Italian and Spanish cured meats and aged cheeses.
Tip: Ask the staff about each cured meat's region and producer. They know the sources.
#15787% recommend
Supplì al Cacio e Pepe
Supplì RomaTrastevere·$
€2.50
Fried rice ball filled with Pecorino Romano and black pepper sauce.
Tip: This tastes like you bit into cacio e pepe in fried form. The ratio of cheese to rice is perfect—not too greasy.
#15887% recommend
Frittatina di Pasta
Gino Sorbillo RomaCentro Storico·$$
€5.00
Fried pasta pie with ragù, mozzarella, and eggs.
Tip: Try this if you want to experience broader Neapolitan food culture beyond pizza. The richness is remarkable for the price.
#15987% recommend
Rigatoni alla Carbonara
Osteria BonelliTor Pignattara·$
€8.00
Rigatoni with guanciale, egg, and Pecorino Romano.
Tip: This carbonara costs less than €9 and tastes as good as restaurants charging triple. That's the whole draw of Tor Pignattara.
#16085% recommend
Arancino Burro
Mondo ArancinaCentro Storico·$
€2.80
Fried rice ball with butter, ragù, and ham—simpler and lighter filling.
Tip: Less heavy than the ragù version. Good if you want arancini without feeling stuffed.
#16185% recommend
Gran Fritto Piperno
PipernoJewish Ghetto·$$$
€25.00
Mixed fried platter with artichoke, zucchini, mozzarella, potato, and rice ball.
Tip: Designed for two people. Great for trying multiple items without ordering à la carte.
#16285% recommend
Pizza Fior di Latte e Pomodoro di Pachino
Tac Thin and CrunchyMostacciano·$$
€10.00
Fresh mozzarella and small heirloom tomatoes from Sicily.
Tip: Ask if Pachino tomatoes are in season when you visit—if not, ask what other regional tomato they're using instead. The kitchen respects seasonality.
#16385% recommend
Ramen with Kansai Dashi
Hiromi MaisonRome Center·$$$
€18.00
Noodles in aromatic broth made with Kansai-style dashi.
Tip: This is Kansai ramen — lighter and more delicate than Tonkotsu. Taste the difference in broth character.
#16485% recommend
Spaghetti alla Carbonara
Trattoria Da TeoTrastevere·$$
€14.00
Fresh spaghetti with guanciale, eggs, and Pecorino Romano.
Tip: The portions here are very large—consider ordering one pasta to share with another person, or come hungry.
#16584% recommend
Spaghetti alla Carbonara
MonticianiMonti·$$
€12.00
Fresh pasta with guanciale, egg, and Pecorino Romano in classic Roman style.
Tip: Tell them upfront if you want it al dente—they make it properly, so the pasta won't be soft or gummy.
#16683% recommend
Bánh Xèo - Crispy Crepes
MekongSan Giovanni·$$
€10.00
Crispy turmeric-rice crepes filled with shrimp, pork, and vegetables.
Tip: Wrap pieces in lettuce leaves before dipping—the lettuce adds freshness and helps you manage the heat from the crepe.
#16783% recommend
Pizza Diavola
Tac Thin and CrunchyMostacciano·$$
€11.00
Mozzarella, tomato, and spicy soppressata.
Tip: If you don't like soppressata, ask if they can substitute with any other cured meats available—the kitchen is flexible with special requests.
#16882% recommend
Spaghetti alla Carbonara
Al PompiereJewish Ghetto·$$$
€16.00
Spaghetti with guanciale, eggs, and pecorino in a creamy sauce.
Tip: If you see cream in the sauce, it's not authentic. Real carbonara relies on egg and fat from the guanciale.
#16982% recommend
Crocchè
Tac Thin and CrunchyMostacciano·$$
€3.00
Crispy potato croquette with creamy inside and golden-fried exterior.
Tip: Order these with your pizza to taste the contrast—hot, crispy exterior against the warm, creamy center. They're addictive.
#17082% recommend
Trippa alla Romana
Trattoria Al MoroCentro·$$$
€12.50
Braised beef tripe in a tomato sauce with mint and pecorino.
Tip: If you've never had tripe, this is the place to try it. It's cooked until tender and the mint makes it approachable.
#17182% recommend
Fettuccine alla Carbonara
PipernoJewish Ghetto·$$$
€17.00
Fresh ribbon pasta with guanciale, eggs, and pecorino in a creamy sauce.
Tip: Hand-pulled pasta makes a difference in texture compared to regular dried pasta.
#17280% recommend
Spaghetti alla Carbonara
Roma SparitaTrastevere·$$
€14.00
Fresh spaghetti with guanciale, eggs, and Pecorino Romano.
Tip: If you want to compare their take on Roman pastas, order both the cacio e pepe (with butter, in a bowl) and the carbonara (traditional). The difference is instructive.