Atelier PastaCarbonaraA 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 sauceWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
