The traditional Roman carbonara made with spaghetti (not egg tagliolini), guanciale, raw eggs, and Pecorino. Less buttery than their cacio e pepe, this version stays true to the original recipe without embellishment.
Tips from diners
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.
The signature dish: tagliolini (thicker egg pasta) tossed with a sauce of Pecorino Romano, black pepper, and butter—a departure from traditional recipes. The pasta is then served inside an edible bowl made entirely of crisped, browned Parmesan cheese. The bowl is crackly outside, soft inside, and part of the eating experience.
Tips from diners
The cheese bowl is the draw—eat the pasta first, then break apart the bowl and eat it with your hands. It's meant to be interactive.
This is why tourists come, and yes, it's a bit touristy now. But the cacio e pepe itself is good—the butter makes it richer than traditional versions.
Whole baby artichokes braised with garlic, parsley, and white wine until tender throughout. A Roman staple and the perfect vegetable side to balance the richness of the cream-and-butter-based pasta dishes.
Tips from diners
Order this as a side with any of the pasta dishes. The braised artichoke cut through the richness beautifully.
Delicate veal slices layered with prosciutto and fresh sage, sautéed quickly until the sage is fragrant and the veal is just cooked through. Finished with white wine reduction. A Roman classic prepared simply.
Tips from diners
The veal here is thin and cooks in minutes—overcooked saltimbocca becomes tough. Trust the kitchen's timing.
Delicate egg tagliolini coated with black truffle, butter, and a whisper of Pecorino. The truffle (black, not white, to keep costs reasonable) brings earthiness to the richness of the pasta and butter. A seasonal offering when truffle quality is good.
Tips from diners
Black truffle shaving thickness varies. At this price point, expect a reasonable amount but not a truffle explosion.
Roma Sparita became international-famous through Anthony Bourdain's No Reservations episode (2011), where he visited but refused to name the restaurant, saying 'I kill what I love.' The mystery fueled a tourist stampede that continues today. Their cacio e pepe breaks from tradition by adding butter and using thicker, egg-based tagliolini instead of spaghetti, and most famously, serving it in an edible bowl made entirely of crisped Parmesan cheese.
Book ahead for dinner. This place fills with tourists and regulars alike. Lunch is slightly easier to get into, especially on weekdays.
Yes, this is the place Bourdain featured. Expect to see the episode mentioned. The food is good, but managing expectations about 'authenticity' versus 'showmanship' helps.
Figure €30–45 per person with wine. The crispy cheese bowl pasta is pricier than traditional Roman trattorias, reflecting the presentation.
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