{"id":20408,"date":"2023-09-14T16:51:09","date_gmt":"2023-09-14T15:51:09","guid":{"rendered":"https:\/\/www.walksofitaly.com\/blog\/?p=20408"},"modified":"2026-01-17T14:53:42","modified_gmt":"2026-01-17T14:53:42","slug":"best-carbonara-in-rome","status":"publish","type":"post","link":"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome","title":{"rendered":"9 Places for the Best Carbonara in Rome, According to Locals"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">No one is entirely sure where carbonara came from or when it was invented. What people <\/span><i><span style=\"font-weight: 400;\">are <\/span><\/i><span style=\"font-weight: 400;\">sure about is that it&#8217;s one of the <\/span><span style=\"font-weight: 400;\">most iconic foods to eat in Italy<\/span><span style=\"font-weight: 400;\">, and there are many places in competition for the <\/span><span style=\"font-weight: 400;\">best carbonara in Rome<\/span><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Though the recipe for this legendary Italian dish has seen alterations and transformations over time, the <\/span><a href=\"https:\/\/devourtours.com\/blog\/traditional-carbonara-recipe\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">traditional carbonara recipe<\/span><\/a><span style=\"font-weight: 400;\"> can be found on nearly every restaurant menu in Rome today. And truth be told, w<\/span><span style=\"font-weight: 400;\">hen it comes to this much-loved pasta dish, you&#8217;ll find a mix of mediocre and exceptional versions throughout the city.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Keep reading as we unveil our recommendations for the best carbonara in Rome. (And for the super curious foodies, check out the end for an interesting history of carbonara!)<\/span><\/p>\n<div id=\"attachment_20231\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20231\" class=\"wp-image-20231 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Carbonara-e1694703463967.jpeg\" alt=\"carbonara pasta\" width=\"1200\" height=\"778\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Carbonara-e1694703463967.jpeg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Carbonara-e1694703463967-768x498.jpeg 768w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/08\/Carbonara-e1694703463967-1024x664.jpeg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20231\" class=\"wp-caption-text\">When seeking out w<span style=\"font-weight: 400;\">here to eat the best carbonara in Rome<\/span>, take the advice of locals to avoid winding up with an imitation version.<\/p><\/div>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Wheres_the_Best_Carbonara_in_Rome\" >Where&#8217;s the Best Carbonara in Rome?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Antica_Pesa\" >Antica Pesa<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Armando_al_Pantheon\" >Armando al Pantheon<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Da_Enzo_al_29\" >Da Enzo al 29<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Grappolo_Doro\" >Grappolo D\u2019oro<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Luciano_Cucina_Italiano\" >Luciano: Cucina Italiano<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#La_Pergola\" >La Pergola<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#LArcangelo\" >L\u2019Arcangelo<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Roscioli\" >Roscioli<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Trecca\" >Trecca<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#A_Brief_History_of_Carbonara\" >A Brief History of Carbonara<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#FAQs_%E2%80%93_Best_Carbonara_in_Rome\" >FAQs &#8211; Best Carbonara in Rome<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#What_ingredients_are_used_in_a_traditional_Roman_carbonara\" >What ingredients are used in a traditional Roman carbonara?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Is_carbonara_always_made_the_same_way_in_Rome\" >Is carbonara always made the same way in Rome?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#How_can_I_avoid_tourist-trap_carbonara_in_Rome\" >How can I avoid tourist-trap carbonara in Rome?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/www.walksofitaly.com\/blog\/food-and-wine\/best-carbonara-in-rome\/#Whats_the_best_time_to_eat_carbonara_in_Rome\" >What\u2019s the best time to eat carbonara in Rome?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Wheres_the_Best_Carbonara_in_Rome\"><\/span><strong>Where&#8217;s the Best Carbonara in Rome?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Antica_Pesa\"><\/span><span style=\"font-weight: 400;\">Antica Pesa<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Simone Panella is the top toque at this century-old trattoria in Trastevere. His brother, Francisco Panella, host of the popular food\/travel Italian TV show <em>Little Big Italy<\/em>, runs the front of the house at <\/span><span style=\"font-weight: 400;\">Antica Pesa<\/span><span style=\"font-weight: 400;\"> and manages to greet every diner at their table. Simone\u2019s carbonara uses the whole egg and is a flavorful option for a carbonara fix at this somewhat scene-y but chic and sleek restaurant.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Armando_al_Pantheon\"><\/span><span style=\"font-weight: 400;\">Armando al Pantheon<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Since 1961 <\/span><span style=\"font-weight: 400;\">Armando al Pantheon<\/span><span style=\"font-weight: 400;\"> has been mixing pasta, eggs, guanciale, and pecorino to make one of the most popular versions of carbonara in Rome. The one problem, however, is that everyone loves Armando and its classic wood-clad old-school atmosphere. So make a reservation as far in advance as possible.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Da_Enzo_al_29\"><\/span><span style=\"font-weight: 400;\">Da Enzo al 29<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Located in a relatively less trammeled swath of Trastevere, <\/span><span style=\"font-weight: 400;\">Da Enzo al 29<\/span><span style=\"font-weight: 400;\"> used to attract mostly locals and some expats who had heard whispers about it serving the best carbonara in Rome. Today everyone is aware that this place makes excellent pasta, including carbonara, which is made with rigatoni and large chunks of fatty pork jowl. Expect to wait in line for a table. The line moves quite fast.<\/span><\/p>\n<div id=\"attachment_20418\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20418\" class=\"wp-image-20418 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/Carbonara_Nathan_IMG_20160711_134411res.jpg\" alt=\"carbonara\" width=\"1200\" height=\"833\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/Carbonara_Nathan_IMG_20160711_134411res.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/Carbonara_Nathan_IMG_20160711_134411res-768x533.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20418\" class=\"wp-caption-text\">The first time a carbonara recipe was published in Italy was in 1954. Photo by: Nathan Marchand<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Grappolo_Doro\"><\/span><span style=\"font-weight: 400;\">Grappolo D\u2019oro<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">You wouldn\u2019t know it from the light, airy interior, but <\/span><a href=\"https:\/\/hosteriagrappolodoro.it\/en\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Grappolo D\u2019Oro<\/span><\/a><span style=\"font-weight: 400;\"> has been around long enough that your great grandfather could have eaten here, had he traveled to or lived in Rome. The restaurant, around the corner from Campo de\u2019 Fiori, uses spaghetti in its carbonara recipe. They also do something different here: they dice the guanciale and then saute it until it\u2019s super crispy, adding a lovely textural crunch to the mix.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Luciano_Cucina_Italiano\"><\/span><span style=\"font-weight: 400;\">Luciano: Cucina Italiano<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Luciano Monosilio became the self-proclaimed \u201cking of carbonara\u201d when he was working at the lauded Roman restaurant Pipero al Rex. Making the carbonara was his sole job there. You can say, he mastered it. Today he has his own eponymous eatery, <\/span><span style=\"font-weight: 400;\">Luciano, <\/span><span style=\"font-weight: 400;\">around the corner from Campo de\u2019 Fiori where locals and visitors alike gravitate, mostly just to eat nothing but Luciano\u2019s carbonara.<\/span><\/p>\n<div id=\"attachment_20414\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20414\" class=\"wp-image-20414 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/Lindsey_Carbonara_IMG_1163.jpg\" alt=\"carbonara\" width=\"1200\" height=\"1332\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/Lindsey_Carbonara_IMG_1163.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/Lindsey_Carbonara_IMG_1163-768x852.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20414\" class=\"wp-caption-text\">Carbonara&#8217;s rival in deliciousness? Cacio e Pepe. Photo credit: Lindsey Zimmerman<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"La_Pergola\"><\/span><span style=\"font-weight: 400;\">La Pergola<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">For the fanciest take on carbonara, head to Rome\u2019s swankiest restaurant: <\/span><a href=\"https:\/\/romecavalieri.com\/la-pergola\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">La Pergola<\/span><\/a><span style=\"font-weight: 400;\">, the three-star Michelin domain of German-born chef Heinz Beck. Beck takes the classic recipe and turns it into fagotelle, dumpling-like morsels that encase the eggy goodness of carbonara.<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"LArcangelo\"><\/span><span style=\"font-weight: 400;\">L\u2019Arcangelo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Chef Arcangelo Dandini is the man behind the name at his eponymous restaurant in the Prati district. The carbonara at <\/span><span style=\"font-weight: 400;\">L\u2019Arcangelo<\/span><span style=\"font-weight: 400;\"> is excellent. Chef Dandini, being a stickler for authenticity, doesn\u2019t add black pepper to the pasta because he says that when carbonara emerged in Rome pepper was too expensive and thus, wasn\u2019t part of the original recipe. Instead, a server (or Dandini himself) comes by the table with a pepper grinder, so diners can add it themselves. Dandini uses only egg yolks, giving the pasta a golden glow.\u00a0<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Roscioli\"><\/span><span style=\"font-weight: 400;\">Roscioli<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Between Largo Argentina and Campo de\u2019 Fiori, <\/span><span style=\"font-weight: 400;\">Roscioli<\/span><span style=\"font-weight: 400;\"> is a beloved culinary institution. It\u2019s a wine bar, a salumeria, and a restaurant. And it\u2019s one of the best places to eat carbonara in Rome. The carbonara recipe here involves thick strands of spaghetti and is extra creamy.<\/span><\/p>\n<div id=\"attachment_20422\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20422\" class=\"wp-image-20422 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/mkcarbDevour_RomeIMG_0032-1.jpg\" alt=\"people eating thebest carbonara in Rome\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/mkcarbDevour_RomeIMG_0032-1.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/mkcarbDevour_RomeIMG_0032-1-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20422\" class=\"wp-caption-text\">Wine and carbonara: a match made in heaven.<\/p><\/div>\n<h3><span class=\"ez-toc-section\" id=\"Trecca\"><\/span><span style=\"font-weight: 400;\">Trecca<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">This neo-trattoria is located in Ostiense in the south of Rome and is definitely worth the voyage for one of the best carbonara in Rome. Brothers\/owners\/chefs <\/span><span style=\"font-weight: 400;\">Manuel and Nicol\u00f2 Trecastelli at <\/span><span style=\"font-weight: 400;\">Trecca<\/span><span style=\"font-weight: 400;\"> make a mean carbonara, using egg and yolk and a lot of pecorino to give the dish a supremely creamy taste and texture.<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"A_Brief_History_of_Carbonara\"><\/span><span style=\"font-weight: 400;\">A Brief History of Carbonara<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">There\u2019s the oft-repeated theory that carbonara\u2019s origins go back centuries when shepherds would eat it, as the simple dish of just pasta, eggs, guanciale, pecorino cheese, and black pepper was easy to make and was a fortifying dish. There\u2019s a similar theory about the <\/span><i><span style=\"font-weight: 400;\">carbonari<\/span><\/i><span style=\"font-weight: 400;\">, the guys who would wander the Roman countryside looking for wood to transform into coal.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The most likely and believable origins story, though, is that it was created in the years immediately following World War II. American troops stationed in Rome were feasting on military rations, such as powdered eggs and dried bacon. It\u2019s entirely possible, and is the belief of a legion of food historians, that an Italian chef in Rome came across some of these rations in a post-WWII black market and created carbonara for American soldiers, thus marrying Italian and American flavor profiles.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">After all, it&#8217;s a fact that there was a dish in Rome after the war called \u201cspaghetti breakfast\u201d that American soldiers used to eat. It\u2019s also a fact that the first time the recipe was published in Italy was in 1954 in the magazine \u201c<\/span><i><span style=\"font-weight: 400;\">La Cucina Italiana<\/span><\/i><span style=\"font-weight: 400;\">.\u201d Furthermore, the earliest recipes for carbonara called for ingredients that would make a Roman food snob want to hurl a rolling pin across the kitchen:\u00a0 bacon, gruyere or Parmesan, and\u2014wait for it\u2014cream.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The recipe for carbonara got its modern look and taste in the mid-\u201990s when Italian chefs dropped the cream from the recipe. After all, that\u2019s more of a French flavor profile.<\/span><\/p>\n<p>Navigating the abundance of carbonara options in Rome can be challenging due to its rich history and widespread popularity. However, when in doubt, remember the age-old advice: Consult a local, as they&#8217;ll guide you to the best carbonara in Rome. Buon appetito!<\/p>\n<div id=\"attachment_20417\" style=\"width: 1210px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20417\" class=\"wp-image-20417 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/aaa_carbonara_48942199522_d6af50bf46_kres1.jpg\" alt=\"carbonara\" width=\"1200\" height=\"1007\" srcset=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/aaa_carbonara_48942199522_d6af50bf46_kres1.jpg 1200w, https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/09\/aaa_carbonara_48942199522_d6af50bf46_kres1-768x644.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><p id=\"caption-attachment-20417\" class=\"wp-caption-text\">Only a few simple ingredients come together to create this outstanding dish. Photo credit: Kanesue<\/p><\/div>\n<h2><span class=\"ez-toc-section\" id=\"FAQs_%E2%80%93_Best_Carbonara_in_Rome\"><\/span>FAQs &#8211; Best Carbonara in Rome<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"What_ingredients_are_used_in_a_traditional_Roman_carbonara\"><\/span>What ingredients are used in a traditional Roman carbonara?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Authentic Roman carbonara is made with just a few simple ingredients: pasta (usually spaghetti or rigatoni), eggs (either whole eggs or yolks, depending on the chef), guanciale (cured pork jowl), Pecorino Romano cheese, and black pepper. Cream, garlic, and onions are not part of the traditional recipe. Here is an authentic <a href=\"https:\/\/devourtours.com\/blog\/traditional-carbonara-recipe\/\" target=\"_blank\" rel=\"noopener\">traditional recipe<\/a>\u00a0if you want to give it a try at home.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Is_carbonara_always_made_the_same_way_in_Rome\"><\/span>Is carbonara always made the same way in Rome?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Not exactly. While the core ingredients stay the same, every restaurant has its own interpretation. Some chefs use only egg yolks for a richer texture, others use whole eggs. The cut of pasta, how crispy the guanciale is, and the balance of cheese and pepper can vary, which is why carbonara tastes slightly different from place to place.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"How_can_I_avoid_tourist-trap_carbonara_in_Rome\"><\/span>How can I avoid tourist-trap carbonara in Rome?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>A good rule of thumb is to avoid places that advertise carbonara with cream or overly long, multilingual menus aimed at tourists. Look for trattorias popular with locals, menus written primarily in Italian, and dishes that stick to classic Roman pasta traditions. When in doubt, asking a local is always your best bet, for example, as the hotel staff where they think serves the best carbonara in Rome and give it a try.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Whats_the_best_time_to_eat_carbonara_in_Rome\"><\/span>What\u2019s the best time to eat carbonara in Rome?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Carbonara is typically enjoyed as a primo piatto (first course) at lunch or dinner. Lunch usually runs from around 1:00\u20133:00 pm, while dinner starts later, often after 8:00 pm. Some of the most popular spots don\u2019t take reservations, so arriving early or being prepared to wait is often part of the experience.<\/p>\n<img decoding=\"async\" class=\"alignnone wp-image-23958 size-full\" src=\"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2011\/07\/Devour_Rome_Trastevere_1709.jpg\" alt=\"\" width=\"1920\" height=\"1280\" \/>\n<p><b><i>Hungry for more? <\/i><\/b><\/p>\n<p><b><i>Join us on our <\/i><\/b><a href=\"https:\/\/www.walksofitaly.com\/rome-tours\/testaccio-market-food-tour\/\" target=\"_blank\" rel=\"noopener\"><b><i>Tastes &amp; Traditions Of Rome: Testaccio Food &amp; Market Tour<\/i><\/b><\/a><i> and learn the city&#8217;s iconic dishes (including carbonara) and a glimpse into the passionate traditions of its small business owners, while exploring how the neighborhood of Testaccio has shaped modern Roman food and culture.<\/i><\/p>\n<p><strong>Come hungry, leave inspired, and taste Rome the way locals have for generations.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>No one is entirely sure where carbonara came from or when it was invented. What people are sure about is that it&#8217;s one of the most iconic foods to eat in Italy, and there are many places in competition for the best carbonara in Rome. Though the recipe for this legendary Italian dish has seen [&hellip;]<\/p>\n","protected":false},"author":73,"featured_media":20416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[206,208,207,18],"ppma_author":[181],"class_list":["post-20408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine","tag-carbonara","tag-italian-culture","tag-italian-food","tag-rome"],"authors":[{"term_id":181,"user_id":0,"is_guest":1,"slug":"david-farley","display_name":"David Farley","avatar_url":{"url":"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/05\/Farley_AuthorPhoto.jpg","url2x":"https:\/\/www.walksofitaly.com\/blog\/wp-content\/uploads\/2023\/05\/Farley_AuthorPhoto.jpg"},"user_url":"","last_name":"Farley","first_name":"David","job_title":"","description":"David Farley is a West Village-based food and travel writer whose work appears regularly in the New York Times, National Geographic, BBC, and Food &amp; Wine, among other publications. He\u2019s the author of three books, including \u201cAn Irreverent Curiosity: In Search of the Church\u2019s Strangest Relic in Italy\u2019s Oddest Town,\u201d which was made into a documentary by the National Geographic Channel. You can find Farley\u2019s online homes at https:\/\/dfarley.com\/index.html and https:\/\/www.tripout.online\/"}],"_links":{"self":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/20408"}],"collection":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/users\/73"}],"replies":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=20408"}],"version-history":[{"count":14,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/20408\/revisions"}],"predecessor-version":[{"id":24609,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/posts\/20408\/revisions\/24609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media\/20416"}],"wp:attachment":[{"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=20408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=20408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=20408"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.walksofitaly.com\/blog\/wp-json\/wp\/v2\/ppma_author?post=20408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}