Rome’s reigning king of carbonara Luciano Monosilio has revamped the Roman trattoria into a mod dining room, with an open pasta lab and kitchen. His Michelin-starred carbonara gets top billing, but perusing Luciano’s menu, you’ll find a celebration of Roman cuisine. First plates are antipasti which feature fritti, like suppli (quite possibly the best rice balls in Rome), while his dish line up is divided into traditional Roman favorites, contemporary dishes, and Ripiene, or filled pastas, so you’ll be able to test out Monosilio’s creative turns like Fettuccella ajo ojo e bottarga di muggine, pasta topped with garlic, pepper, and olive paste and cured fish roe. But, obviously, don’t miss the amazing carbonara.
