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Pasta
Rigatoni con la pajata
at Agustarello
Rome, Italy
Recommended by Condé Nast Traveller and 9 other food critics.
Recommendations
"Agustarello's version of rigatoni alla pajata (pajata being veal's intestines cooked with the mother's milk still inside) is difficult to beat."
"The rigatoni con pajata and amatriciana are also very good. It’s also one of the best spots for traditional dishes of Rome."
"For the best rigatoni con la pajata head for Testaccio and an informal trattoria called Agustarello."
"The devine rigatoni con la pajata."
"It was at Augustarello I encountered the bold, offal based cooking from the slaughterhouse days: animelle (sweetbreads), coda alla vacinara, pajata."
"Agustarello is the real deal in Testaccio. If you want to be coddled, go somewhere else. If instead you are looking for local, traditional, ‘eat what the people eat’ fare, then run to Agustarello. The menu reads like a tribute to quinto quarto, offering up those quintessential ‘tastes better than it sounds’ dishes that have made this district famous in the culinary world: coda alla vaccinara (braised oxtail stew), rigatoni con pajata (pasta with baby lamb intestines) and animelle fritte (fried ... Read more
"Agustarello Testaccio is one of the places to go for offal dishes in Testaccio, they make a good rigatoni con pajata along with the carbonara and amatriciana."
"Rigatoni with a really proper pajata."
"One of the places to go for offal dishes in Testaccio, they make a good rigatoni con pajata."
"Agustarello in Testaccio is an obligatory stop for those who want to enjoy the best of tradition. Roman cuisine, no frills. At Agustarello you will find the essence. On the menu, the great classics: carbonara, cacio e pepe, pajata."