Discovering Authentic Roman Carbonara
Today, I’d like to introduce you to an authentic carbonara that rivals the original Roman version, served at the hidden gem “Trattoria Roma” in Tokyo.
Restaurant Information
- Name: Trattoria Roma
- Address: Shibuya, Tokyo
- Hours: 11:30-14:00, 18:00-22:00
- Closed: Tuesdays
Dish Characteristics
Ingredients Used
- Pasta: Hand-made spaghettini
- Cheese: Pecorino Romano and Parmigiano-Reggiano
- Eggs: Fresh egg yolks only
- Meat: Guanciale (pork jowl)
Cooking Points
According to the chef, the secrets to authentic carbonara are:
- Temperature Control: Add egg mixture after turning off heat to prevent scrambling
- Cheese Selection: The saltiness of Pecorino Romano is crucial
- Pasta Water Usage: Adjust creaminess with pasta cooking water
Taste Review
Appearance
Beautiful creamy golden sauce with black pepper as an accent.
Texture
- Pasta: Perfect al dente texture
- Sauce: Smooth and rich
- Guanciale: Crispy and aromatic
Flavor
Rich yet not heavy, with perfect balance between cheese umami and egg creaminess.
Rating
⭐⭐⭐⭐⭐ (5/5)
This is one of Tokyo’s finest carbonara dishes that faithfully recreates the authentic Roman taste. A must-try for Italian food lovers.
Recommended Pairings
- Appetizer: Bruschetta
- Salad: Arugula and Parmigiano salad
- Wine: Chianti Classico
This article is based on information from a visit in June 2025.