By: Amy Rosner By: Amy Rosner | January 8, 2024 | Food & Drink, Feature,
If you agree that pasta is a love language, keep reading.
Rigatoni, spaghetti, bucatini, you name it. Cacio e Pepe, spicy vodka, truffle, we’ve got it.
When you think of the best pasta dishes in NYC, you automatically think of L'artusi, Don Angie, I Sodi, and Carbone. And how could we forget about Lilia’s magical Malfadini?
And yes, while these famed Italian restaurants have some of the most delicious pasta dishes in Manhattan, they’ve become incredibly popular through social media and word of mouth.
See Also: Food Connoisseur Weighs In On The Best French Fries In NYC
We’re here to expose the crème de la crème of carbs in NYC- the hidden gems that may have not made it onto your Instagram feed.
24 E 81st St. / 212.861.7660 / Website
Pasta. Black Truffles. Crab Meat. A triple threat that cannot be messed with. Coming from a truffle addict herself, the Fettuccine Integrali at Sistina is one of the most delectable things we have ever tasted. The earthy truffle flavor perfectly complements the buttery homemade noodles. The zesty crab explodes the second it hits your tongue, sending shockwaves to your palette. This dish deserves a spot in the pasta hall of fame, alongside, dare we say it, the Spicy Vodka Rigatoni from Carbone.
104 Bayard St. / 917.426.4454 / Website
The Uni Bottarga Pasta from Dr. Clark is a gift sent from the heavens above. Although uni is an acquired taste, this dish is a must-try for any foodie not afraid to eat out of their comfort zone. The luscious fish melts in your mouth like a Sea Urchin-flavored sucking candy, dissolving instantaneously, yet leaving behind a trail of pure deliciousness. The velvety noodles cut the sharp taste of the urchin, making it nearly impossible to not want to lick the plate clean.
316 Columbus Ave. / 212.595.7996 / Website
Oftentimes referred to as the adult version of Mac and Cheese, Cacio e Pepe is sure to please even the pickiest of eaters. But you’ve never had Cacio e Pepe until you’ve had Pappardella’s creamy Cappellini. The key to an excellent Cacio e Pepe is the cheese-to-pepper ratio, and this authentic Tuscan restaurant should teach a master class. Although not nearly as talked about as its competitors, Pappardella rivals the famed Via Carota, AKA the mecca of all things cheese, pepper, and pasta.
Multiple Locations /Website
The pasta at Piccola Cucina is criminally underrated, and the Fusilloni di Gragnano is no exception. This simple, yet sophisticated dish, immediately transports you to the cobblestone streets of Sicily. The half-grilled lobster is cooked to absolute perfection and adds an intoxicatingly rich flavor to the pasta. Piccola’s Pomodoro sauce belongs in the same sentence as Rao’s, which is a compliment that speaks for itself.
32 E 10th St. / 212.673.6044 / Website
Ok, you might find this off-menu dish on Instagram, but only if you follow some serious foodies. The pasta sampler at this classic Italian establishment is truly one of our favorite dishes in all of New York City. Why have one type of pasta, when you can have all three? The sampler comes with a formidable trifecta: perfectly prepared pesto, creamy Cacio e Pepe, and a Vodka Rigatoni that makes you question why this celebrity hangout doesn’t have the same clout as Emilio's Ballato. A+ work!
236 E 77th St. / 332.239.2336 / Website
Vodka sauce and burrata? Now that’s a match made in heaven. Or maybe hell for your New Year's resolutions, but that’s a different story. Every dish from Caffe Buon Gusto is truly incredible, but the Vodka Linguine is worth writing home to mom and dad about. The consistency of the pasta is top-notch, which is only heightened by the pillow-like texture of the freshly-made burrata. This dish is fresh, filling, and truly fabulous.
218 Lafayette St. / 212.965.8777 / Website
What’s possibly better than truffled ricotta ravioli? Truffled ricotta ravioli with prosciutto and loads of butter. Rest assured, the Cappelletti at Osteria Morini has a permanent place in our hearts (and hips). This dish is so fluffy, it literally feels like you’re floating on cloud 9. In a carb-loaded heaven with bountiful amounts of pasta and meats, may we add. We are forever indebted to Osteria Morini for introducing us to this work of art.
400 5th Ave. / 212.613.8660 / Website
Squid ink pasta may not be everybody’s cup of tea, but rest assured, this is one of the most noteworthy dishes in all of Manhattan. Made with crustacean ragout, spiced scallops, and breadcrumbs, the Trofie Nero deserves an Olympic gold medal. The rich, briny flavor of the squid ink is brought to the next level by the unparalleled freshness of the seafood, and the buttery crunch of the breadcrumbs. There are few words in the English dictionary that give this dish justice.
9 Stanton St. / Website
Egg yolk. Guanciale. Pecorino Romano. Black pepper. These are the four ingredients that make up a traditional Carbonara dish, but something about Forsythia's just hits different. The quality of the doughy homemade pasta surpasses that of most Italian restaurants in NYC. The effortless combination of cheese, egg, and pepper creates a dish so rich and luxurious, you’ll instantaneously feel like a million bucks.
27 E. 20th St. / 646.692.9090 / Website
Eating at Rezdôra is an unmatched culinary experience only those who have been can understand. All of their dishes are incredibly unique, but no pasta dish we’ve ever tried belongs in the same category as the Uovo Ravioli (AKA the single piece of ravioli that costs 30 dollars but is truly priceless.) Made with Ricotta, egg yolk, chanterelle, sage, and black truffle, this dish is truly the definition of indulgence. The flavors erupt in your mouth like a volcano of pure decadence that you never want to end.
240 Central Park S. / 212.582.5100 / Website
The Fusili at Marea puts every other Fusili you’ve ever had to shame. Prepared with red-wine braised octopus and the most succulent bone marrow to ever exist, this dish on its own justifies Marea’s stellar reputation. If we could have one pasta every day of our lives, it would most definitely be this. 10/10.
Multiple Locations /Website
This dish is truly a culinary masterpiece, and this is coming from somebody who would choose white over meat sauce any day. The Pappardelle Al Ragu, AKA slow-cooked beef ragu, has defied all our expectations of what a bolognese dish looks, feels, and tastes like. The beef in this dish is so tender, that it practically slides off your fork and into your mouth. The saltiness of the beef is balanced by the sweetness of the sauce, which creates a harmonious blend of flavors rarely found outside of Italy.
From Italian classics to unexpected flavor combinations, we've got all your pasta needs covered. Who's craving carbs after reading this?! It's a rhetorical question. You obviously are.
Photography by: Bruna Branco