The Colosseum, the S. Peter’s Dome and … carbonara. In Rome this main dish is considered a real institution and, for this reason, for anyone in the capital, tasting a portion of spaghetti, rigatoni, mezze maniche or tonnarelli alla carbonara is an absolute must. In its original recipe, carbonara dressing is prepared with a few ingredients: guanciale (slices of meat derived from pig cheek), eggs (mainly yolk), pecorino cheese, salt and pepper. How to distinguish a good carbonara? Simple: the dressing must be creamy and not overcooked (it has not to be an omelette) and guanciale must be browned just right, crunchy on the outside and soft in the inside. Preparing a good carbonara can be considered a real work of art in Rome also because Romans eat it very often both at home and when they go to a restaurant.

So, we chose 5 different restaurants where to try the symbolic dish of the Roman tradition located in 5 of the most beautiful and most touristy districts of the city.

At Romolo’s you will find a generous and balanced carbonara, given the abundance of the portion it will be difficult to eat something else so … do not overdo it with appetizers!

At Osteria Oliva you will find a creamy and elegant carbonara capable of conquering the most demanding palates. A gem? Carbonara with truffle addition. Maybe the traditionalists won’t agree but … it’s so good!

For those looking for a no-frills carbonara in the heart of Rome, Da Armando al Pantheon is an almost mandatory stop in which to enjoy ancient flavors in a slightly retro location.

  • Trastevere: Eggs, Via Natale del grande 52

Anyone looking for food innovation would do well to drop by Eggs, a bistro located in one of the most representative neighborhoods of Rome that offers 10 different variations of carbonara: from the one with pumpkin flowers to the one with artichokes, finishing with the sea ​​carbonara with Sicilian red tuna and pistachio from Bronte.

According to many, the carbonara from Flavio to Veloavevodetto is to be considered the best in Rome, a real explosion of taste and creaminess. The secret? The addition of half a glass of cold Nepi water for each egg.