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This boisterous, convivial trattoria north of the Pantheon makes for a fun evening out. The decor is basic: white walls with wooden shelves lined with wine bottles, blocky wooden tables covered in white butcher paper—but there's an "open" kitchen (with even the dishwashers in plain view of the diners) and an airy feel that attracts a young clientele as well as visiting celebrities. The menu sticks to Roman basics such as simple pasta with fresh tomatoes and basil, or rigatoni alla gricia (with bacon, sheep's-milk cheese, and black pepper). The specialty pasta, trofie (short pasta twists) with a black truffle sauce, inspires you to lick your plate. Probably the best choice on the menu is the tagliata con rughetta, a juicy, two-inch-thick steak sliced thinly and served on arugula.
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