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Dish N° 01 / 07

PASTA bowl of carbonara

Carbonara

Carbonara

Yolk, pecorino, crispy guanciale. Cream? Never heard of it.

€ 8,50

At the counter

Quick facts

Shape

Fresh mezze maniche

Bowl

180 g of fresh pasta

At the counter

Tossed to order

Inside

  • Egg yolk
  • Pecorino romano
  • Crispy guanciale
  • Black pepper

How we make it

  1. 1

    Mezze maniche into boiling water: fresh, so a few minutes is enough.

  2. 2

    Guanciale in the pan until it turns crispy.

  3. 3

    Off the heat: yolk, pecorino and pepper. Creamed, never scrambled.

The pasta

Fresh ridged mezza manica, bronze-cut

Fresh mezze maniche, finely ridged.

Bronze-cut: rough on purpose, the sauce stays put.

Add

  • Maxi +€4
  • Truffle cream +€4
  • Nduja +€2
Order at the counterDelivery

On Glovo and Deliveroo from Viale Europa.

Other dishes

← Pomodoro e basilicoAmatriciana →

In short

Carbonara with fresh mezze maniche in Rome, near the Colosseum and EUR. Egg yolk, pecorino romano, crispy guanciale, black pepper. Tossed at the counter, served in a bowl.

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