6 Pasta Dishes We Can’t Stop Eating — or Dreaming About — Right Now
While the weather’s still chilly, comforting pasta dishes are at their peak.
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Carbonara at TVB by: Pax Romana
171 E Post Rd, White Plains; 914.831.3303
The ultimate in stick-to-your-ribs simplicity, true carbonara is a smooth, creamy mix of eggs, guanciale, black pepper, and pecorino cheese. At Pax Romana, Chef Cristian Petitta is doing the iconic dish of his native Rome right, using fresh spaghetti from the restaurant’s pasta bar.
Photo by Samantha Garbarini
Pappardelle al Ragù di Agnello at Café Alaia
66 Garth Rd, Scarsdale; 914.725.3000
Lamb ragù seems to have endless permutations at county restaurants as of late, but few rise to the level of the one at Café Alaia, where the sauce is so meltingly tender, rich, and comforting you won’t want to share.
Photo courtesy of Tarry Lodge
Garganelli with Fungi Trifolati at Tarry Lodge
18 Mill St, Port Chester; 914.939.3111
We’ve never met a pasta of Andy Nusser’s that we didn’t like, from pumpkin mezzalune in a brown-butter-sage sauce to the tagliatelle Bolognese and cavatelli with spicy sausage and broccoli rabe. But the sleeper hit is this garganelli with a silky sauce and earthy, sautéed mushrooms.
Kobe Beef Ravioli at tredici NORTH
578 Anderson Hill Rd, Purchase; 914.997.4113
Consider this the Rolls Royce of ravioli. At his glitzy Purchase restaurant, Chef Giuseppe Fanelli fills fresh pasta with a luxurious mix of braised Kobe beef, Italian fontina, caramelized onions and black truffles. As if that’s not decadent enough, it’s finished with a little brown-butter-thyme sauce.
Maccheroni in Sunday Sauce at Maria
11 Huguenot St, New Rochelle; 914.636.0006
Though the menu is full of contemporary Italian twists, other dishes play tribute to the Italian-American cuisine of its eponym, brothers Giovanni and Peter Cucullo’s mother, Maria. One such traditional dish is the Sunday Sauce, a rich elixir of tomato, meatballs, sausage, and pork fat that, we’re happy to report, is served every day of the week.
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Wood-Fired Baked Ziti at Fortina
17 Maple Ave, Armonk; 914.273.0900
136 S Ridge Rd, Rye Brook; 914.937.0900
1086 N Broadway, Yonkers; 914.358.3595
Yes, everyone loves the pizza, but the real stars of Chef Christian Petroni’s menu are the pastas. All of them are worth an order, but there’s nothing like the crispy, almost-burnt edges of the baked ziti, oozing with creamy ricotta.
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