Rione XIII is known for Roman-style dishes, including a carbonara that uses long pasta, eggs, Pecorino or Parmigiano, and cured pork in the traditional manner.[25] The kitchen leans toward a faithful Roman approach, keeping the sauce glossy from egg and cheese rather than cream and letting the pork and black pepper drive the flavor.[25] Eating it, you can expect firm pasta coated in an intense, salty, peppery sauce with bites of pork that feel focused rather than overly rich.