A small catalog of addresses chosen to enjoy Rome's most in-demand pastries according to the Guide.
On the cover Luciano Monosilio's carbonara photographed by Andrea Di Lorenzo
Rome, with its rich gastronomic tradition, offers some of the best pasta dishes in the world. Among them, carbonara and amatriciana stand out as symbols of Capitoline cuisine, prepared with simple but strong-tasting ingredients. The MICHELIN Guide 2025 has selected the best restaurants in the Eternal City where to taste these two specialties. Here are some of the must-visit addresses.
Where to eat the best carbonara in Rome
The fagottelli carbonara at La Pergola
Among Rome's most iconic dishes are the famous fagottelli alla carbonara at La Pergola, a three-star MICHELIN restaurant led by chef Heinz Beck. Here the traditional carbonara is reinvented with a wafer-thin pasta that encloses a velvety sauce made with egg, Pecorino Romano cheese and guanciale bacon inside. A dish that retains the soul of the classic recipe while elevating it to a gourmet experience.
Luciano Cucina Italiana's Carbonara
Luciano Monosilio is known as the “King of Carbonara,” and his restaurant Luciano Cucina Italiana, located near Campo de' Fiori, is a must for lovers of this dish. Here, carbonara is prepared with selected ingredients and maniacal attention to the creaminess of the sauce. A dish that represents the perfect fusion of tradition and modernity.
Carbonara and cocktails at Il Marchese
If you are looking for a dining experience that combines cuisine and mixology, Il Marchese is the ideal choice. Its mezze maniche alla carbonara are served directly in the pan and prepared with Re-Norcino guanciale and Cibaria pecorino cheese from Castel Gandolfo. The dish is completed with a velvety cream made with eggs and cheese whipped in a bain-marie for a unique texture.
Not just carbonara: where to eat amatriciana
The star amatriciana at Il Convivio Troiani
Chef Angelo Troiani created an amatriciana in 1993 that has become a benchmark of Roman cuisine. At his MICHELIN-starred restaurant Il Convivio Troiani, this specialty is prepared with crispy guanciale seasoned for 200 days, fresh tomatoes and organic pecorino romano cheese. A recipe that enhances the acidity and complexity of the dish, making it unforgettable.
La Ciambella's amatriciana testaccina
In the heart of Rome, just steps from Corso Vittorio Emanuele, La Ciambella offers an amatriciana that pays homage to the tradition of the Testaccio neighborhood. Chef Francesca Ciucci uses maccheroncini Mancini al dente, selected guanciale, and a balanced mix of Pecorino Romano and Parmigiano to balance the flavors. All accompanied by homemade bread, perfect for the final scarpetta.
Romanè and Poldo and Gianna's authentic rustic amatricianas.
For those who love the straightforward flavors of tradition, Romanè and Poldo e Gianna offer two authentic interpretations of amatriciana. In the first, celebrity chef Stefano Callegari offers an intense, well-blended version with Gentile's spaghettoni and guanciale boiled in the sauce. In the second, located in the Rione Colonna, the recipe calls for a sauce prepared with grape tomatoes and guanciale cooked express, for an irresistible crunchiness.
A journey through the flavors of tradition
Whether it's the perfect creaminess of carbonara or the bold flavor of amatriciana, Rome offers unforgettable culinary experiences. Thanks to MICHELIN Guide 2025's selection, lovers of Roman cuisine can explore the city's best restaurants and savor dishes that tell the story and evolution of Rome's gastronomy.
