È Passata la Moretta - Review - Campo de' Fiori - Rome - The Infatuation

"This family-run trattoria has a chalkboard menu with rotating seasonal vegetables like cicoria, puntarelle, and artichokes, as well as daily pasta specials. And while those are good, the Roman classics here are even better. Their carbonara and amatriciana are so cheesy and saucy, you might need a bib (or at least don’t come here wearing anything white). The sprinkling of thick strips of guanciale on top ensures a crunchy, fatty bite with every forkful of pasta. Their alla gricia is also incredible—each strand of tonnarelli is generously coated in a creamy, emulsified sauce made from rendered guanciale fat and sharp, salty, pecorino romano cheese." - Annie Replogle