Condé Nast Traveler

"In search of the best carbonara in town? Look no further than this century-old trattoria, a temple of Roman classics."

Elizabeth Minchilli

"My favorite dish: hands down the carbonara. This is (and you heard it here) the best carbonara in Rome. Al dente rigatoni bathed in a wet gooey coating of egg and cheese, studded with huge chewy chunks of guanciale. I could eat it three times a day, every day."

Fodor's Travel

"This is also the place to try rigatoni con la pajata (with calves' intestines) - if you're into that sort of thing."

Elizabeth Minchilli

"Since this is Testaccio, there is offal galore: rigatoni con la pajata and coratella are favorites."

James Martin

"I had to go and try the carbonara, of course. It's served in a big bowl. It's a very good carbonara."

C.B. Cebulski

"We started with Rigatoni alla Carbonara, which truly was outstanding!"

DK Eyewitness Travel

"Generous portions of authentic Roman favorites are served here. The carbonara is especially good."

C.B. Cebulski

"And given where we were, we had to go with some kind of animal part pasta, so chose the getting-harder-to-find Rigatoni con Pajata, which is made with the small intestines of a calf. "

Marco Polo

"In a somewhat old-fashioned environment with antique frescoes on the wall, unbeatable are the first courses served in typical Roman bowls such as their mythical rigatoni alla pajata."

Helen Snyder Nixon

"Rigatoni alla Carbonara: rigatoni with egg, bacon and cheese. Really yellow! Pancetta is very crispy and intensely flavored. Great dish!"