Made the old-fashioned way with no cream. The guanciale is cut thick and rendered gently, then mixed with raw egg yolks and grated pecorino. The pasta water provides the emulsion. Many diners rank this carbonara among the best in the neighborhood.
Tips from diners
This is why people come back. Order it even if you've had carbonara elsewhere.
Spaghetti with pecorino and black pepper.
Tips from diners
Three ingredients. This kitchen proves that simplicity requires precision.
Fresh egg pappardelle is dressed with a ragù made from porcini, mixed wild mushrooms, and tomato. The mushrooms cook down for hours into a deep, earthy sauce. This is a vegetarian dish but rich enough to satisfy anyone. The pasta is thick and substantial enough to support the heavy sauce.
Tips from diners
Better than meat ragù in many restaurants. The kitchen respects vegetables.
Beef cheeks are braised for hours in red wine with garlic, rosemary, and tomato. The meat becomes so tender it nearly dissolves. The sauce is rich and deep, concentrated with wine and meat stock. Served with polenta or soft vegetables. A winter dish that warms you from the inside.
Tips from diners
Rich and warming. Perfect for cold evenings. Pair with a full-bodied red wine.
A thin veal cutlet is wrapped with prosciutto and sage, then lightly floured and pan-fried in butter until the veal is tender and the prosciutto crisps. The sage perfumes the meat subtly. Served simply with lemon wedges. A classic Roman dish that depends entirely on veal quality.
Tips from diners
The veal here is excellent—tender without being buttery. Don't skip this.
Taverna degli Amici feels like eating in a Roman's living room. The space is tiny with wooden tables close together and a wine-heavy list that favors Italian natural wines and classics. The food is straightforward Roman cooking—no decoration, no fussiness. The owner is often present and knows diners by name, even on a first visit. It's the kind of place where you feel like a local immediately.
Ask about the house natural wines. The list leans natural and the markup is fair. The owner is knowledgeable.
Tuesday-Saturday dinner service is more casual than lunch. Wednesday-Saturday only for dinner. The atmosphere is louder and more relaxed.
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