Via del Corso

Cacio e Pepe

The Roman benchmark — tonnarelli or rigatoni coated in a glossy, sharp pecorino emulsion with assertive black pepper that builds rather than bites

Carbonara

Guanciale-driven, egg-yolk-rich and aggressively peppered — the version that would make a Roman nod rather than wince

Rigatoni all'Amatriciana

Tomato-and-guanciale sauce with a ferrous, porky depth that cheap pancetta substitutes never achieve

Natural wine by the glass

A rotating selection skewing Italian — orange, pét-nat, and low-intervention reds that pair well with the salty, fatty pasta lineup