Trattoria Pennestri
Tommaso Pennestri buys every part of his carbonara from a producer he can name.
Why go
Tommaso Pennestri buys the carbonara in parts, and Gambero Rosso printed the list: rigatoni from the Lagano pasta works, Pecorino Romano DOP from Deroma, eggs from free-range hens at the Peppovo farm, guanciale from the Salumificio Sano (Gambero Rosso, 2020). That ranking put him fifth equal out of twenty-one Roman carbonare eaten in four days. Everything else hangs off the four sauces. Around them the kitchen cooks what the market sent: MICHELIN's inspector writes that a young, close-knit and professional team serves daily specials made from delicious, market-fresh ingredients
(MICHELIN Guide). Asia Palomba calls the wine list top-notch (MICHELIN Guide).
Ostiense works for a living, and the room has not stayed a secret anyway. The MICHELIN inspector writes that the room is an authentic neighbourhood trattoria, were it not for the fact that its quality has by now carried its reputation well beyond the streets of Ostiense
(MICHELIN Guide Italy).
Order this / avoid
- Order: the carbonara, then the chocolate mousse. Time Out calls it
one of the city's best desserts: a sweet and salty chocolate mousse served with Sardinian flatbread and infused with rosemary
.6 - Avoid: arriving on the day. MICHELIN says
reservations are required at least a week in advance
, and the venue page says booking isby telephone only
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What locals & experts say
- MICHELIN Guide (Bib Gourmand, 2026):
The kitchen focuses on the great Roman classics: carbonara, cacio e pepe, amatriciana and gricia open the dance of true flavours, accompanied by a few more creative proposals that add verve without distorting the identity of the house.
1 - Asia Palomba, MICHELIN Guide (30 April 2026):
Traditional dishes — such as carbonara, cacio e pepe and amatriciana — are prepared expertly, and the wine list is top-notch.
3 - The Infatuation (Annie Replogle):
Don't miss their rich chocolate mousse, served with pane carasau, rosemary, and sea salt—one of the best desserts in the city.
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Good to know
- Price: Time Out put a meal at around 40 euros a head without drinks in May 2025. Gambero Rosso's carbonara was 10 euros in 2020.
- Booking: essential, a week ahead, by phone.
- Where: Via Giovanni Da Empoli 5, in Ostiense.
Verdict
should-visit — Michelin gives it a Bib Gourmand and a booking window a week out. Gambero Rosso names the farm the eggs come from and the works the rigatoni come from. Time Out and the Infatuation single out the same chocolate mousse with pane carasau. The four Roman sauces open the menu and the specials come off the market that morning. It stops short of must-visit because nobody has published a scored review of this kitchen.