My Rome with Alessandro Pipero

"Carbonara is the most essential dish for me; I haven't invented anything, but we may have elevated it to fine dining, and I even once kept a sick friend awake in an ambulance by talking him through the authentic recipe. Our chef makes an excellent risotto—not really a typically Roman dish but “Romanized” with butter and anchovies—which I highly recommend. Definitely carciofo alla romana with mint; I don’t like the fried carciofo alla giudia—artichokes are a very serious matter. As an AS Roma fan, I even prepared a carbonara al cucchiaio for Totti." - The MICHELIN Guide