The story
Tucked away on Via Cintia in Rieti, Carboidrato has earned a devoted following as a standout of Roman cuisine in the Sabine hills. With a 4.7-star rating, the young family management keeps things warm and unpretentious while delivering excellent first courses at fair prices. Creator JustUs called it the “king of amatriciana,” and the menu justifies the hype: a Montanarina con Mortadella, Burrata e Pistacchi leads the starters, followed by a lineup of pasta classics — Carbonara, Amatriciana, Cacio e Pepe, and a Frittatina alla Carbonara that reimagines the Roman staple as a crispy fried bite.
Carboidrato leans into the neighborhood-favorite vibe, offering delivery and a casual, family-friendly setting. It’s the kind of place where the quality of the pasta and the sincerity of the cooking speak louder than any flourish. For anyone craving Roman soul food in Rieti, this is a reliable destination that doesn’t oversell — it simply delivers.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
At Carboidrato, the carbonara earns unanimous praise for its creamy, perfectly balanced richness. Overall, reviewers describe the food as comforting, expertly crafted Italian fare that feels both indulgent and authentic.
“The carbonara has a creamy texture, almost like pumpkin cream. The guanciale is maybe slightly over-toasted, but the pasta is al dente and well emulsified. An excellent carbonara.”
What creators say
1 creator has covered Carboidrato. Most active: JustUs
A standout of Roman cuisine in Rieti, Carboidrato offers excellent first courses at fair prices, with young family management.
Dishes mentioned
Montanarina con Mortadella, Burrata e Pistacchi
This montanarina is fried and has a crispy crust, the burrata stretches wonderfully. The pistachios and mortadella give an incredible flavor. It's a bomb, time stops.
Frittatina alla Carbonara
The frittatina alla carbonara is crazy, time stops. It's like the one we tried to make ourselves, but here it's perfect. The carbonara cream inside is perfectly emulsified.
Carbonara
The carbonara has a creamy texture, almost like pumpkin cream. The guanciale is maybe slightly over-toasted, but the pasta is al dente and well emulsified. An excellent carbonara.
Amatriciana
The amatriciana is spectacular: sweet tomato, crunchy guanciale, non-invasive pecorino. The pasta is rustic, bronze-drawn. The price is incredible, €8 with tons of guanciale. One of the best we've tried.
Cacio e Pepe
The cacio e pepe has toasted pepper that releases aromas, the cream is well made and emulsified, the pasta al dente. It's a perfect tonnarello.
