You can’t talk about iconic Roman pasta without mentioning Carbonara. And if you’re hunting for the best Carbonara in Rome, trust me (I, of all people) know where to find it.
Every time I visit the Eternal City, I make it my mission to try as many versions as possible. There’s something about Carbonara that’s unbeatable and when in Rome, it’s an even better experience.
I’m going to say it because it’s the absolute key, when you get it from the right place, it’s so rich, creamy (without cream!), and packed with deep, savoury umami of guanciale. But in Rome, there are ALOT of options, some incredible, and others, not-so-much. Let’s focus on the best so you can get the experience you deserve.
For me, the place I want to introduce you to completely won me over. It is a humble restaurant serving what I believe to be the best Carbonara in Rome. They use two special ingredients, and once you learn their method, you’ll want to bring it into your own kitchen.
Watch This Restaurant Make the Best CARBONARA in ROME
They use 2 special ingredients to take this classic pasta to the next level.
Where Can You Find the Best Carbonara in Rome?
Tucked away in the heart of Trastevere, Maritozzo Rosso might not look like much from the outside but don’t let that fool you, this little spot is full of local charm.
They’re best known for their namesake: Maritozzo, a soft Roman bun usually filled with whipped cream, but here it’s reinvented with savory twists that have earned them national awards. But that’s not all, their pasta game is strong, very strong.
It’s not your traditional trattoria. The ambience is relaxed, the food is anything but ordinary, and the Carbonara? Well… let’s break down why this version stands out in my opinion.
The Secret Behind their Carbonara Sauce
The sauce is rich, velvety, and yes — completely cream-free, just as Carbonara should be. But what really caught my eye was the color: a deep, golden-orange hue that almost made it look like a red Carbonara.
The secret? Incredible eggs. They use eggs from Livorno, where the chickens are fed carrots! This gives the yolks a rich, vibrant color, almost like carrot cream but without adding any strange flavor. It didn’t taste like carrots at all, just pure, silky Carbonara goodness with a beautiful, golden glow.
The Perfect Carbonara Pasta
For the pasta, they used tonnarelli, the classic Roman pasta, made fresh with egg and it was cooked to perfection — al dente with just the right bite and it soaked up the sauce like a sponge.
Normally, I find egg-based pasta in Carbonara a bit heavy, but this was light, delicate, and surprisingly balanced. The glossy golden egg cream clung to every strand of tonnarelli, making the dish feel indulgent without being too rich.
Let’s Talk about the Guanciale
What really stood out was how they cooked the guanciale on its own, keeping it separate from the carbonara sauce. They added it right at the end for a crunchy savory pop and they didn’t hold back on quantity either! This wasn’t a little sprinkle, but instead a generous pile of crispy, golden guanciale, layered through the pasta.
How It Was Served
The pasta was twirled in a ladle to create a perfect nest, then topped with the creamy sauce, an abundant snowfall of grated Pecorino Romano, crispy guanciale and then a generous amount of the all-important freshly cracked black pepper. That final kick is sharp, fragrant, and absolutely essential.
As I always say: no Pecorino, no party!
(And if you can’t find Pecorino in your country… well, maybe it’s time to move. Just kidding. But really… Carbonara without Pecorino just isn’t Carbonara so when in Rome, try it again and again.)
Bonus: They Also Serve Pastry!
Maritozzo Rosso is also known for their award winning Maritozzo with a bold, savoury twist.
One version comes loaded with Cicoria alla Romana—sautéed chicory greens crowned with creamy stracciatella cheese from Puglia.. Then they layer in Sicilian anchovies, adding a hit of salt to balance the creaminess of the cheese and the bitterness of the greens. It’s a beautiful combination of sweet, salty, bitter, and creamy; all packed into one delicious bite. A drizzle of extra virgin olive oil and a crack of black pepper on top finish it off — because Romans love their pepper!
Another twist features the bun drizzled with EVOO and filled with radicchio and baccalà mantecato — a whipped codfish spread, almost like a salty, seafood hummus. Then they top it with confit tomato, more EVOO, and yes… freshly cracked pepper again!
The Taste Test
The first maritozzo I tried was filled with stracciatella and anchovies. The bun was unbelievably soft, pillowy like brioche. As soon as I took a bite, I could smell the anchovies. They weren’t overpowering, though, in fact, they elevated the whole flavor. The combination of the creamy cheese, bitter chicory, and salty anchovies was complex, surprising, and honestly… delicious. I normally don’t like anchovies, and I didn’t expect to enjoy this but the whole experience completely changed my mind about them.
Next, I tried the version with cod and radicchio, and wow — it was heaven. The bread melted in my mouth, and the pairing of baccalà mantecato (that whipped cod spread) with the radicchio was unexpectedly smooth, rich, and comforting. Each bite felt well-balanced, not heavy at all and utterly delicious. The black pepper on top wasn’t off putting either — it was just the right kick to finish each bite. There was something about that cod version… I might have even liked it even more than a porchetta panino and that’s saying something!
Add Maritozzo Rosso to Your Rome Bucket List
If you’re ever in Rome, you have to check out Maritozzo Rosso. It’s casual, yet creative, and absolutely foodie-bucket-list-worthy. Their Carbonara alone makes it worth the visit.
A bonus tip! They also have a second location — Maritozzo Rosso in Via Prati which is open at night. The energy is totally different, it’s more elegant so great for a dressed-up dinner or a relaxed night out. Don’t worry though, it’s got the same incredible flavors, just a little more refined.
Comment the name of the place you think serves up the best Carbonara Pasta in Rome and maybe Vincenzo can give it a try next time he visits!
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