The queen of Roman cooking
Crispy guanciale, eggs, pecorino romano and freshly ground black pepper: no cream, no shortcuts. At Spaccio Pasta every carbonara is made to order, a few steps from the Basilica of St John Lateran.
Fresh salmon, egg, pecorino cheese and pepper
€ 15,00Durum wheat pasta, egg, bacon, pecorino cheese and black pepper
€ 13,00Only the traditional ingredients
The Roman recipe is simple, and that is exactly what makes it hard: guanciale browned until crisp, egg yolks and pecorino tossed off the heat with a splash of pasta water, for a glossy sauce that coats the pasta without scrambling.
Fancy something different?
Next to the classic you will find our salmon carbonara on handmade tonnarelli: fresh salmon, egg, pecorino and pepper.
Spaccio Pasta is at Via Emanuele Filiberto 182, opposite the Basilica of St John Lateran and a short walk from San Giovanni metro station (lines A and C).
No. Roman carbonara is made with guanciale, eggs, pecorino romano and black pepper, and that is how we make it.
Booking is recommended, especially for dinner and at weekends. You can book online in a few seconds.
