Atelier Pasta

Cacio e Pepe

A benchmark test for any pasta kitchen — housemade pasta coated in a tight, glossy sauce of aged pecorino and toasted black pepper that clings without breaking

Carbonara

A Roman-style carbonara made with egg yolk and guanciale, rich and custardy rather than heavy, carried by pasta with enough chew to stand up to the sauce

Seasonal egg pasta

Whatever shape is on the menu that evening — the kitchen's daily fresh egg pasta is the thing to order, particularly the more labour-intensive stuffed or hand-cut varieties