L'Arcangelo

"miglior trattoria gambero rosso"

@murelloandrea

"Atmosfera retrò e servizio, bella musica"

@a.occhetti

"Cucina Romana tradizionale eseguita alla perfezione con il tocco dello chef che fa la differenza. Servizio un po’ sbrigativo per il costo e il livello del cibo e del ristorante, ma in generale ne è valsa assolutamente la pena."

@cosibastiani

"carbonara super da provare consigliato da Steve"

@gcastiello1

"Recommandé par The NYT pour le plat de pâtes carbo"

@alec0404

"New York Times Da provare Carbonara Though Rome is the Italian city most often associated with antiquity, carbonara — arguably the most popular of its classic pastas, which also include cacio e pepe, amatriciana and alla gricia — is actually a 20th-century innovation. The dish’s creator and exact place of origin are unknown, but an often-told story involves the arrival of Allied troops in Rome in 1944: The soldiers, or someone cooking for them, allegedly mixed eggs, powdered milk and bacon with pasta. Today, carbonara is usually made with eggs, guanciale (cured pork jowl), pecorino cheese, black pepper and spaghetti. Some chefs use only yolks while others add the whole egg. Some stick to pecorino while others mix in parmigiano. Some pair the sauce with rigatoni instead of spaghetti. Every chef in the city likely believes they make the best version, but the rigatoni alla carbonara at Ristorante l’Arcangelo — a white-tableclothed establishment near Vatican City — has earned its place among the essential dishes of Rome. The silky sauce, salty but not overpowering, evenly coats the rigatoni, pooling just enough in the bottom of the plate so you can dip a piece of bread at the end. The fresh eggs give the dish a vivid yellow hue, and the hefty, crisp pieces of guanciale are doled out with precision; it’s said that the chef personally counts the seven pieces allotted to each plate. Suggested wine pairing: Tenute Filippi Ipazia 2022."

@annaviola.sommer4

"Taglioni au beurre, aux anchois et au. Épices Encornets à la viande séchée et aux noisettes "

@b9xsct6v287

"Amatricana - Recommandation Le Figaro"

@lfilippi39

"Devo assaggiare la carbonara "

@babiwan

"Meilleure Carbonara de Rome. Réserver à l’avance!"

@johana.bouveresse

"Version moderne des classiques romains"

@jocelyn.calvez

"Reco du guide restos Rome beau-frère Pipo"

@syl20x

"Une des meilleures carbonara de Rome "

@marion8050

"https://goo.gl/maps/KpYVtkxSgUbP1cLs8 “Ts les soirs sauf dim. Plats 20-35 €. Poussez donc la porte de ce resto aux vitres opaques, pour gagner la chaleureuse salle boisée à l’ancienne, aux murs constellés de vieilles photos noir et blanc. Au menu, les incontournables de la cuisine romaine, savoureux, bien ficelés et doublés de quelques belles spécialités inventives dont leurs savoureux supplì. Une institution dans le quartier.” Excerpt From Guide du Routard Rome 2023/24 Collectif https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewBook?id=0 This material may be protected by copyright."

@pcgqueiroz

"Ottimo ristorante romano con piatti elaborati con ingredienti della regione "

@stef.scarpetta

"Cucina romana vera e autentica"

@mairadimarco

"Ristorante elegante a Prati. Piatti romani e non solo, rielaborati con un tocco in più. €40-50"

@leo.anti

"Restaurant de pâtes, ok fait maison donc très bon, mais juste rien à manger dans l’assiette, je crève la dalle 🤪"

@adeprnn

"Pour les pâtes all’amatriciana"

@petrus33

"Migliore carbonara del mondo "

@elettra.mochetti

"Cuisine romaine et grands classiques - Meilleure carbonara de la ville ? A tester"

@luciechartreux

"Gnocchi recommended by stefanelli of officina in DC. Gnocchi Thursday "

@johnbeekley

"On va déguster Pasta carbonara "

@marjolaine.girard

"reco Francois Régis gaudry pâtes Carbo"

@prunedegalard

"20 minute walk from the vatican. Dressed up rooms. Dish:Gnocchi all'Amatriciana "

@sofialopezt

"Rome by mouth, Roman classics, but worth going outside the classics too"

@pabernatchez89

"RbM come for lunch if walk-in carbonara, gnocchi, explore outside of the classics coffee and biscotti "

@mayo_jaune