The story
Tucked into a narrow street between the river and Castel Sant’Angelo, La Fraschetta di Castel Sant’Angelo is a casual, buzzy spot that has earned a devoted following among locals and travelers alike. The Frama Twins, in a video titled “La MIGLIORE CARBONARA di ROMA,” praise its carbonara for its “creamy texture and crunchy guanciale.” The kitchen also turns out a deeply savory amatriciana and supplì al ragù that are equally worth ordering.
No reservations are taken, so expect a wait—but that only adds to the unpretentious, neighborhood energy. While the carbonara steals the spotlight, the supplì and amatriciana prove this trattoria near the Castel is a reliable stop for Roman pasta classics done right.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
The carbonara earns unanimous praise for its silky, indulgent richness, while the overall vibe is one of warm, rustic Roman comfort that feels both authentic and inviting.
“This carbonara is one of the best in Rome. It's beautifully creamy, not too salty, with perfectly crunchy guanciale and that hint of black pepper that makes it right. The creaminess stays even after some time. I'd come back just for this. It's better than the amatriciana in my opinion.”
What creators say
1 creator has covered La Fraschetta di Castel Sant'Angelo. Most active: Frama Twins
One of the best carbonaras in Rome, with a creamy texture and crunchy guanciale, in a casual spot near Castel Sant'Angelo that also serves excellent amatriciana and supplì.
Dishes mentioned
Supplì al Ragù
This supplì is really cheesy, you can taste the pecorino a lot, it's dense and crunchy like a chip. The ragù version we got today is very stringy with mozzarella, but the ragù flavor is a bit masked by the cheese. It's good, I like it, but it's different from our arancino back in Catania — here the cheese prevails over the meat sauce.
Carbonara
This carbonara is one of the best in Rome. It's beautifully creamy, not too salty, with perfectly crunchy guanciale and that hint of black pepper that makes it right. The creaminess stays even after some time. I'd come back just for this. It's better than the amatriciana in my opinion.
Amatriciana
The amatriciana is really good too — the pasta is al dente, the guanciale is super crunchy, and there's plenty of sauce and guanciale. But I prefer the carbonara because the cream makes it softer, while here the guanciale is even crunchier. Still excellent.
