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(Photo: Hannah Whitaker/New York Magazine) |
Spaghetti and Meatballs
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- Mia Dona
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206 E. 58th St., nr. Third Ave.; 212-750-8170
Michael Psilakis, a proven meatball master, has taken the logical next step: introducing these soft and airy orbs to a bowl of spaghetti.
Spaghetti al Pomodoro
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- Scarpetta
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355 W. 14th St., nr. Ninth Ave.; 212-691-0555
As widely celebrated as Scott Conant’s signature is, it’s not without its critics�or make that critic�namely a blogger named Giorgio Armani, which only proves you can’t believe everything you read online.
Bargain Penne
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- Capri Caffé
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165 Church St., nr. Chambers St.; 212-513-1358
What makes this $7.50 plate of penne such a bargain is the sweet cherry tomatoes imported from Capri, and the kitchen’s knack for never overcooking the pasta.
Cavatelli
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- Centovini
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25 W. Houston, nr. Greene St.; 212-219-2113
They serve Mamma Dora Marzovilla’s exquisitely textured handmade dumplings here in the classic Apulian way, with broccoli rabe.
Linguine with Clams
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- Del Posto
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85 Tenth Ave., nr. 16th St.; 212-497-8090
Locavores, avert your gaze: The secret is the singular vongole verace overnighted from the Veneto with a brief layover in Holland to skirt a pesky customs regulation.
Maccheroni Carbonara
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- Convivio
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45 Tudor Pl., at 42nd St.; 212-599-5045
Where some carbonaras are frighteningly gloppy, this modern interpretation is smooth as silk thanks to an unusual chicken-stock-enhanced pecorina fonduta.
Lasagne
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- Teodora
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141 E. 57th St., nr. Lexington Ave.; 212-826-7101
The classic Emilia-Romagna version: an orderly stack of skinny pasta sheets fortified with a rich ragù alla Bolognese and judicious lashings of Parmigiano-Reggiano throughout.
Gnocchi
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- Esca
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402 W. 43rd St., at Ninth Ave.; 212-564-7272
Maybe the last thing you’d expect to find at a fancy fish house: delicate sheep’s-milk gnocchi in a vibrant tomato sauce. Neglect them at your own peril.
Gnudi
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- Insieme
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777 Seventh Ave., at 51st St.; 212-582-1310
Marco Canora’s gnocchi are legend; his featherlight Swiss-chard gnudi (pictured), afloat in a Parmesan broth, might be even better.