The story
Maccheroni stakes its claim as Milan's premier carbonara destination, but creator Secondo Luca found the reality fell short of the hype. While the butter and parmesan pasta earned praise for its execution, the carbonara itself disappointed—a significant misstep for a restaurant built on that signature dish's reputation. Luca's verdict: the prices don't justify what's on the plate.
Located on Via S. Carpoforo, this Italian spot carries a solid 4.6-star rating, yet the gap between ambition and delivery raises questions about whether Maccheroni's self-proclaimed status holds up to scrutiny. For those seeking authentic Milan pasta, this review suggests looking beyond the marketing.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about Maccheroni's carbonara, calling it a rich, soulful rendition. The overall vibe is one of unpretentious, deeply satisfying comfort.
“The carbonara looks beautiful, and the guanciale is cut very large — crunchy but melts in the mouth. The creaminess is good, but I expected it to be more yellow; it's very pale, almost like a Catalan cream. It lacks sapidity — it's creamy, but it doesn't have that 'wow' factor. Our tablemate gave it a 6/10, saying the guanciale was good quality but the pasta was under-salted. I'd give it a 7/10. It's not the number one in Milan — it's sufficient, but too expensive. Also, they brought both pecorino and parmesan to finish it, which is contradictory for a carbonara.”
What creators say
1 creator has covered Maccheroni. Most active: Secondo Luca
The creator found Maccheroni overpriced and disappointing, with a carbonara that did not live up to its self-proclaimed 'number one' status, though the butter and parmesan pasta was excellent.
Dishes mentioned
Carbonara
The carbonara looks beautiful, and the guanciale is cut very large — crunchy but melts in the mouth. The creaminess is good, but I expected it to be more yellow; it's very pale, almost like a Catalan cream. It lacks sapidity — it's creamy, but it doesn't have that 'wow' factor. Our tablemate gave it a 6/10, saying the guanciale was good quality but the pasta was under-salted. I'd give it a 7/10. It's not the number one in Milan — it's sufficient, but too expensive. Also, they brought both pecorino and parmesan to finish it, which is contradictory for a carbonara.
Burro e Parmigiano
This pasta with butter and parmesan is incredible — 10,000 times better than the carbonara. The cooking is perfect, al dente, at the right temperature, super creamy, and well-seasoned. It's a real 'signor pasta al burro' — I'd give it a standing ovation. Look at that beautiful cream underneath. Amazing!
- Supplì
- Polpette
- Frittatina di Pasta napoletane
