Cariola

Pasta done by an enthusiast!
Love this place. The chef is a pasta and risotto enthusiast who has a clear love for his materials and how to get the most flavour out of them. If you like authentic, he can do authentic. But if you like it done with a passion and a twist, with years of tasting and experimentation to get something new, different and tremendously flavoursome, then that's why you come to Cariola.

Here's an example, he doesn't just use parmesan or pecorino cheese, he uses a blend of 4 or 5 cheeses to make a perfect mixture, that tastes just right; and he does that with all his ingredients, such is his dedication. He might put a dash of cream in his carbonara and he knows that it's inauthentic to do so; he also doesn't have any guanciale, but he's a pasta nerd and his combination of Italian cured pork within his "carbonara" is one of the tastiest in town.

So if you're after the old school traditional stuff, he can do it; but I would go there if you want something just a little bit different, done by a man who clearly loves what he's doing and is obsessed with the craft; a chef who knows that taste is the most important thing.