Carbonara-inspired pizza with a white base, topped with Pecorino Romano, guanciale, free-range egg yolk, and black pepper

Do as the Romans do and head to 170 Grammi in Surry Hills for carbonara pizza, golden-fried suppli and cream-filled maritozzi buns.

When it comes to pizza, Surry Hills has got the lot. There’s soft, puffy Neapolitan pizza from Via Napoli, the golden deep-fried variety from Pizza Fritta, and now flat, crispy ‘tonda Romana’ from 170 Grammi. You could say they have all bases covered.All three of these pizzerias happen to be owned by the same person – Neapolitan pizzaiolo Luigi Esposito. “There’s always one person that prefers a really thin, crispy base and that’s why we decided to open 170 Grammi.” Tonda Romana, also known as scrocchiarella, is known for its paper-thin crust that cracks like flatbread when you eat it. The name 170 Grammi comes from the amount of dough used to make the base. While a typical Neapolitan pizza will use around 270g, a tonda Romana uses 170g, with the dough delicately stretched out until almost transparent.The base may be thin, but it’s sturdy enough to hold Esposito’s generous toppings. Expect all the classics, from margherita with San Marzano sauce and buffalo mozzarella to the napoletana scattered with briny capers and olives.There’s also a selection of pizzas inspired by traditional Roman pastas. “We wanted to do as many Roman concepts as we could,” Esposito says.The a’carbonara is everything you love about the pasta in pizza form, covered with white sauce and topped with salty, fatty lardons of guanciale and dotted with baked yolks.Cacio e pepe pizza brings the spaghetti dish to life with a creamy cheese and pepper sauce. Hot tip, get the rocket and pear insalata amara on the side. Meanwhile, the amatriciana ditches the bucatini for a saucy combo of pomodoro, pecorino and guanciale.Porchetta is another popular Roman street food; the Italian roasted pork is typically seasoned with garlic and herbs and shaved onto rolls. At 170 Grammi, it’s sheared onto pizza, along with wood-fired rosemary potatoes and a serious crack of pepper.The best way to experience the tonda Romana is through the schiacciata co n’botto de mortazza, a sandwich-of-sorts made from the same golden bubbled flatbread, filled with soft folds of mortadella. It’s the perfect balance of cream and crunch.For dessert, what else but Rome’s most famous pastry, the maritozzi, a fluffy brioche bun filled with a seriously showy amount of sweetened cream. “You don’t usually find them in restaurants in Rome, they’re more common in pasticcerias (pastry shops) and cafes, but I wanted to bring it here. It is something that husbands traditionally give to their wives.”

Feel free to educate your partner on this tradition on your next visit. Go for the classic vanilla cream, or double up with a pistachio or tiramisu version.

As for the vinos, the wine list features Italian and Australian varietals, with all bottles under $65. The cocktail selection is ready to party with frozen margaritas, negroni sbagliato, and a limoncello and passionfruit spritz.

A new paint job and white and black terrazzo bar make for a cosy, homely setting. Most of the tables and chairs are on the street so you can sit and drink outdoors – just like they do in Rome.

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Review: This carbonara pizza brings together your two favourite carbs on the one slice