La Carbonara dal 1906
There’s something appealing about a restaurant that lets patrons scribble on the walls. Especially when that restaurant is in Rome, a hub of tourist-heavy eateries, and those scribbles are largely in Italian; it bodes well. But that’s just part of the charm of La Carbonara dal 1906, a Roman trattoria with over a hundred years of experience feeding appreciative locals and visitors. Here, the pasta is fresh, the wine is flowing and the welcome, enjoyed amidst the cosy, pressed together tables, is warm.
At La Carbonara dal 1906, in keeping with Roman tradition, you can try tripe if you come on a Saturday or sample their take on fried cod if you happen to visit on a Friday. And, when in season, you’ll find artichokes popping up all over the menu, in a salad with lashings of shaved pecorino in one course, then accompanying coratella (lamb’s pluck, or offal) the next. The pasta here, whether enjoyed as a first course or made the main event, is fresh and ranges from pasta e ceci (a brothy dish of pasta and chickpeas) to spaghetti carbonara (from which, surprisingly, the restaurant did not take its name). And there’s plenty of perfectly cooked meat and seafood to enjoy, including the meltingly tender coda alla vaccinara (oxtail stew), if you manage to save room for the secondi.
It’s a rare day when La Carbonara dal 1906 is not filled to the rafters with the murmur of happy diners and the clink of cutlery. In fact, it’s almost always busy, so don’t get deterred if there’s not a table when you first arrive. Just take a stroll around the surrounding streets, enjoy the boho bustle of the Monti district, before trying your luck again.