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article in the observer: taxi driver recommended roman restaurants

howler Jun 17, 2012 03:19 AM


but rigatoni carbonara?! surely an error.

  1. b
    barberinibee Jun 17, 2012 05:55 AM

    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.

    3 Replies
    1. re: barberinibee
      howler Jun 17, 2012 06:11 AM

      while i'm certainly no authority on what classic preparation is, the website for la taverna
      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.

      1. re: howler
        Ricardo Malocchio Jun 18, 2012 07:56 AM

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

        1. re: Ricardo Malocchio
          lost squirrel Jun 25, 2012 06:56 AM

          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.

    2. katieparla Jun 17, 2012 07:06 AM

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


      1. o
        Octavian Jun 17, 2012 08:20 AM

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

        1. minchilli Jun 17, 2012 11:12 PM

          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. )


          2 Replies
          1. re: minchilli
            katieparla Jun 18, 2012 05:20 PM

            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.


            1. re: katieparla
              steve h. Jun 19, 2012 02:15 PM

              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.

          2. mbfant Jun 18, 2012 02:05 PM

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

            7 Replies
            1. re: mbfant
              katieparla Jun 18, 2012 05:21 PM

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

              1. re: katieparla
                jessicablock Jun 18, 2012 06:24 PM

                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!

                1. re: katieparla
                  jen kalb Jun 18, 2012 07:20 PM


                  1. re: jen kalb
                    mbfant Jun 19, 2012 12:41 AM

                    Thursday for gnocchi.

                    1. re: mbfant
                      jessicablock Jun 19, 2012 05:05 AM

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

                      1. re: jessicablock
                        mbfant Jun 19, 2012 07:29 AM

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

                  2. re: katieparla
                    Darioro Jul 22, 2012 11:47 PM

                    I thought it was cute, and so was the author

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