Published December 16, 2024

I’d exchanged a couple of chat messages with Davide Giribaldi before going to Fari Trattoria. Davide is the chef/owner of the restaurant Cien Fuegos and served as a consultant to the recently-opened San Miguel restaurant Fari, particularly in developing their menu. One of his prime recommendations was to be sure to experience the linguine carbonara.

Carbonara is, without a doubt, one of Don Day’s Wife’s five favorite dishes. She serves it at least once a month and, when she’s making the sauce, I know not to disturb her. There is a very slim line between a great carbonara and scrambled eggs. The carbonara was top of my mind and top of her must-have list on our first visit to Fari.

Don Day’s Wife wasn’t the only potentially tough critic. We were at Fari with Mark and Monique. Until he discovered San Miguel de Allende (and Monique), Mark was the chef in a very traditional Italian restaurant in California.

But before I tell you about how the carbonara was at San Miguel’s newest Italian restaurant, let me share some facts about one of Rome’s signature dishes.

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