The carbonara here uses guanciale from a producer in Lazio that's more expensive than average. The eggs are mixed with grated Pecorino Romano and the pasta water creates an emulsion. The result is creamy without cream and deeply flavored. The guanciale pieces are visible and substantial.
Tips from diners
The guanciale quality shows. This is carbonara how Romans prefer it.
A silky panna cotta made with cream, sugar, and gelatin, flavored subtly with vanilla or lemon. Served with a tangle of fresh seasonal berries (strawberries in spring, raspberries in summer). The contrast between the cool, smooth cream and the tart, bright berries is classic. Not too sweet.
Tips from diners
Simple and elegant. The cream should be silky, not rubbery.
The kitchen takes the classic cacio e pepe and adds a modern twist: bottarga (salted and dried fish roe) that's grated over the top. The bottarga adds umami and brine that deepens the dish without overwhelming it. The texture is creamy, the flavor is salty and complex. Contemporary but not gimmicky.
Tips from diners
Bottarga makes the dish savory in a new way. It's a smart addition.
Fresh egg pappardelle is wide and substantial. The ragù is made from venison from the Castelli Romani hills, cooked with tomato, red wine, and aromatics for 4+ hours. Venison is leaner than beef but more flavorful. The dish tastes of the hunt. Seasonal, typically available October-March.
Tips from diners
Venison has a musky, lean flavor. If you've never tried it, this is the dish to start with.
Rabbit is braised slowly with tomato, black olives, capers, and white wine. The meat is lean but becomes tender in the braise. The sauce is tangy from the olives and capers, complex from the braising. Traditionally made with rabbit hunted in the countryside. Served with polenta or soft vegetables.
Tips from diners
Rabbit tastes between chicken and venison. This sauce is traditional Roman.
Trattoria Pennestri opened in the Ostiense neighborhood a few years ago and quickly earned respect from Romans for respecting tradition while refining execution. The space is simple and modern, with windows onto the street. The kitchen uses Roman recipes as a starting point but sources ingredients with care and tweaks dishes based on what's excellent that day. It's not innovative for innovation's sake—it's traditional Italian cooking with standards higher than average.
Ostiense is less touristy than Centro Storico. This restaurant attracts serious Romans and visitors who do research.
The menu changes with the seasons. Game dishes are winter-only, light pastas are summer-only.
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