Curated by Condé Nast Traveler with Oceania Cruises | Featured Editor’s Tip: Where to eat the best pasta in Rome. If the Eternal City had a signature dish it would be carbonara—the creamy pasta sauce made with silky beaten eggs, salty pecorino romano, and crunchy bits of guanciale (pork jowl). And in a city with fierce competition for the best carbonara, there are three restaurants that vie for the title. If you’re keen to venture to San Giovanni to see what the young, rising star chef Sarah Cicolini is cooking up, book a table at Santo Palato, where she serves a superlative carbonara and other classic Roman dishes with a twist. For the quintessential Roman trattoria experience, line up for a table at the family-run Da Enzo al 29 on the edge of Trastevere, which adheres strictly to the traditional recipe. Or book well in advance to try the unctuous spaghetti carbonara at beloved classic Roscioli Salumeria Con Cucina by Campo de’ Fiori.

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