To learn how to make the perfect Carbonara, I spent one week in the kitchen at Roscioli, an unconventional restaurant amidst a Food Deli shop, in the heart of Rome, between Campo dei Fiori and Via Arenula.
Gambero Rosso, the prestigious Italian reviewer of restaurants and wine, awarded to the Roscioli Restaurant as the best carbonara in Rome.
The Roscioli brothers started a bakery on Via dei Chiavari and then transformed the family grocer into a refined, multi-functional gourmet bodega with a kitchen and wine cellar, offering a selection of Italian and international wines.
The Deli shop is famous for having an in-house team tasked with scouting the best found in Italy and overseas, resulting in 300 types of cheese, 150 varieties of cold cuts, 2,800 wine labels, and a wide selection of preserves, sauces, mustards, canned foods, pastas, oils, and vinegars.
For 3 days Chef Nabil Hassen threw my Carbonara in the trash. Only perfection is allowed here. But on the 4th day, when my Carbonara made it to the guests I had one a similar elation as the cook Sushi Jiro had when his omelet was finally good enough.