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article in the observer: taxi driver recommended roman restaurants

  • howler Jun 17, 2012 03:19 AM
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http://www.guardian.co.uk/travel/2012...

but rigatoni carbonara?! surely an error.

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  1. 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

      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.

      1. re: howler

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

        1. re: Ricardo Malocchio

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

      www.parlafood.com

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

        1. 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

          2 Replies
          1. re: minchilli

            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

            1. re: katieparla

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

            7 Replies
            1. re: mbfant

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

              1. re: katieparla

                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

                  because.....?

                  1. re: jen kalb

                    Thursday for gnocchi.

                    1. re: mbfant

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

                      1. re: jessicablock

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

                  2. re: katieparla

                    I thought it was cute, and so was the author