article in the observer: taxi driver recommended roman restaurants

[howler]

http://www.guardian.co.uk/travel/2012...

but rigatoni carbonara?! surely an error.

[mbfant]

Rigatoni alla carbonara are perfectly fine. What do people think about the rest of the article?

[katieparla]

like so many rome food pieces covered by the guardian, this one is rubbish.

[jessicablock]

Speaking of L'Arcangelo, most comments say that one HAS to go on a Thursday.. I'm thinking of going on a saturday night.. thoughts on that? I'm assuming it's just as good... please let me know if you recommend another spot that would be particularly great for a Saturday night. Thanks!

[jen kalb]

because.....?

[mbfant]

Thursday for gnocchi.

[jessicablock]

right thats what people say but i'm sure the restaurant is just as good any other night.

[mbfant]

of course it is. depends how much you want gnocchi. You are worrying too much. Vinoroma was right, a week ago.

[Darioro]

I thought it was cute, and so was the author

[minchilli]

No, not an error at all. Perilli (which I think is the best carbonara in town) is extremely traditional, and does use rigatoni. As do many other of the best interpretations. I think that is what Arcangelo uses, as well as Roscioli.

(Just want to add I think that article was great, and that I love the idea of hopping in a cab and asking for restaurant recommendations. )

www.elizabethminchilliinrome.com

[katieparla]

L'Arcangelo uses rigatoni or calle. Roscioli (which actually has the best carbonara in town with way better ingredients than perilli...and at only a euro or 2 more) uses spaghetti from a producer in abruzzo.

www.parlafood.com

[steve h.]

I agree, Rosciolli has outstanding carbonara: Fancy pasta, fancy eggs, great guanciale. Top-notch ingredients come at a price but the fare is fair. The wine selection makes this place a .goto.

[Octavian]

I don't know about La Tavernaccia, but Perilli made its carbonara with rigatoni 15 years ago and probably still does.

[katieparla]

spaghetti and rigatoni are both common pastas to serve alla carbonara in rome

www.parlafood.com

[barberinibee]

No error. I often see it made with rigatoni in Rome, almost as often as I see it made with spaghetti. I would consider it a classic preparation, but maybe Roman residents have a different take.

[howler]

while i'm certainly no authority on what classic preparation is, the website for la taverna
http://www.latavernacciaroma.com/menu
certainly lists it as spaghetti, not rigatoni.

fwiw, in the 20 or so times i've been in rome, i've never seen rigatoni carbonara.

[Ricardo Malocchio]

I've had rigatoni carbonara at Perilli and Antico Arco.

[lost squirrel]

And Palatium too. I think I like rigatoni better - especially when the guanciale gets stuck inside and it's like a piggy carbonara mouth bomb.