Eggs

We went there because Eggs appeared in about 4 out of 7 rankings for the best carbonara in Rome. Well, let's just say that after trying it, we're not entirely convinced by the hype.

The place is in Trastevere, a quiet area, some tables outside but with ongoing construction work that's not exactly ideal. Inside it's not that big. The whole philosophy is built around the egg, as the name suggests.

We had a trio of strapazzi, which are basically carbonara pasta fritters on a stick like a popsicle: classic, truffle and 'nduja. Good, eh, but between the classic and the 'nduja version there's literally zero difference. Then the meatballs called Cacio e Ova with tomato. That one, no. The consistency was just mushy, it made no sense.

The carbonara. So: the half-sleeves pasta cooked perfectly, cream well-made and abundant, guanciale crispy and flavorful. So far so good. Except they serve it in a giant Bormioli jar that develops vertically. The first forkfuls? Bland. The last ones at the bottom? Too much sauce. It's a clever trick because the last bite leaves you satisfied, but this unevenness really doesn't sit well with me. We also tried the purple version with caramelized onion, which sweetens everything. Nice for those who love experimenting, but I'm a traditionalist.

Ah, the maritozzo with pistachio mascarpone was excellent. The tiramisu was good too, not too sweet but maybe a bit too much mascarpone.

Cordial service, prices above average. More for a one-time experience than somewhere to go back to often.