11 Pasta Dishes in New York City Everyone Should Try Once

New York City has no shortage of memorable pasta, but a few dishes stand out so strongly that many locals consider them essential eating. Whether you enjoy simple handmade noodles, rich sauces, or creative regional specialties, the city offers something for every kind of pasta lover. This list highlights well-known dishes that have earned their reputation through consistent quality, strong reviews, and the dedication of chefs who treat pasta as both craft and comfort. These plates come from respected Italian restaurants across Manhattan, giving you a reliable starting point for a delicious pasta tour.

1. Tonnarelli Cacio e Pepe at Via Carota (West Village)

Via Carota’s tonnarelli cacio e pepe is often considered one of the city’s most iconic pasta plates. The noodles are made in-house and have a firm, springy texture that holds the sauce beautifully. The dish uses pecorino Romano and cracked black pepper whisked into a glossy emulsion that coats every strand. Many diners appreciate how the flavor remains balanced, with the cheese staying creamy and the pepper adding a pleasant bite without overwhelming the palate. The cozy Italian trattoria setting makes the experience even more memorable, especially for those who enjoy classic dishes prepared with precision.

2. Pici Cacio e Pepe at L’Artusi (West Village)

L’Artusi offers a richer and more indulgent interpretation of cacio e pepe using thick, hand-rolled pici instead of traditional spaghetti-style pasta. The wider noodles allow the pepper-infused cheese sauce to cling more deeply, creating a comforting, luxurious bowl that regulars return for. The restaurant’s long-standing reputation for excellent pasta gives diners confidence that this simple dish will be handled with care. While the flavors remain rooted in tradition, the texture and presentation feel modern and refined. It is a great option for anyone who wants a familiar favorite with a slightly elevated twist in a lively, stylish environment.

3. Spicy Rigatoni Vodka at Carbone (Greenwich Village)

Carbone’s spicy rigatoni vodka has become one of the most recognized pasta dishes in New York City thanks to its creamy tomato sauce and subtle heat. The rigatoni are cooked until perfectly al dente, giving each bite a firm texture that holds up against the rich sauce. The combination of Calabrian chili, tomato, cream, and vodka creates a smooth and flavorful blend that is satisfying without feeling heavy. Diners also enjoy the theatrical, old-school Italian American atmosphere, which enhances the experience. Although the restaurant is known for being difficult to book, the dish itself remains consistently praised and worth seeking out.

4. Uovo Raviolo at Rezdora (Flatiron)

Rezdora, a Michelin-starred Italian restaurant focused on Emilia Romagna cuisine, serves a standout uovo raviolo that feels both delicate and decadent. This oversized raviolo contains a soft egg yolk that flows out when cut, mixing with the brown butter and cheese on the plate to form its own sauce. The dish often includes seasonal elements such as morels or truffles, which complement the richness without overpowering it. The pasta is thin and expertly made, allowing the filling to take center stage. It is a thoughtful, well-crafted dish ideal for diners who appreciate traditional techniques executed with fine dining precision.

5. Lasagna al Sugo at I Sodi (West Village)

I Sodi’s lasagna al sugo is frequently named among the best lasagnas in Manhattan due to its many delicate layers and balanced flavors. The dish features thin sheets of fresh pasta stacked with slow-cooked meat sauce and just enough cheese to create a creamy texture without becoming overly heavy. Each slice is tender while still keeping a pleasant structure, which shows the careful technique behind it. The restaurant itself is small and intimate, which adds to the charm of enjoying a comforting, homemade-style lasagna in a refined setting. It is a perfect choice for diners who love classic Italian comfort food.

6. Penne alla Gricia at Bad Roman (Columbus Circle)

Bad Roman offers a playful and modern interpretation of Italian American dining, but its penne alla gricia stays close to the heart of the Roman classic. Made with guanciale, Pecorino Romano, and black pepper, the dish presents a savory, creamy flavor that highlights the quality of the cheese and cured pork. The penne are cooked to an ideal firmness, allowing the sauce to cling well without feeling too heavy. Diners appreciate how the restaurant brings a contemporary atmosphere while still respecting traditional ingredients. It is a great alternative for those who enjoy carbonara-style flavors but prefer a simpler, cheese-forward pasta.

7. Ricotta Gnocchi at Uva (Upper East Side)

Uva’s ricotta gnocchi are known for being exceptionally light and pillowy, offering a softer texture than potato-based versions. The dish is usually served in a gentle tomato cream or pink sauce that keeps the flavors comforting and familiar. Many diners appreciate the balance between richness and freshness, making it a satisfying meal that does not feel overly heavy. The restaurant has a warm, rustic atmosphere that fits well with the cozy nature of the dish. It is a reliable option for those who enjoy comforting pasta with delicate textures and mellow flavors.

8. Tagliatelle with Shrimp and Sheep’s Milk Cheese at Celeste (Upper West Side)

Celeste’s tagliatelle with shrimp and sheep’s milk cheese offers a unique pairing that blends seafood sweetness with a salty, tangy cheese profile. The fresh tagliatelle provides a wide surface for the sauce to cling to, while the shrimp adds a tender bite that complements the richness of the cheese. Light cabbage or vegetable accents help balance the dish, keeping it from feeling too heavy. Celeste is known for handmade pasta served in a cozy, no-frills dining room that focuses on quality food rather than atmosphere. This dish stands out for those who enjoy creative combinations that still feel traditional.

9. Truffle Ravioli at Mamo (SoHo)

Mamo’s truffle ravioli is a favorite for diners looking for a luxurious pasta experience. The dish features thin, delicate ravioli filled with a creamy mixture that highlights the aroma of truffle without overwhelming the palate. The sauce is typically buttery and smooth, enhancing the richness of the filling. Guests often praise the restaurant for its warm hospitality and attention to presentation, which makes the meal feel special. While truffle dishes can sometimes be too intense, this version manages to stay balanced and elegant, making it a strong option for a celebratory dinner or a memorable night out.

10. Pappardelle al Cinghiale at Il Cantinori (Greenwich Village)

Il Cantinori serves a traditional pappardelle al cinghiale, a Tuscan-style pasta with wild boar ragù. The wide pappardelle ribbons are made fresh and provide a sturdy base for the slow-cooked meat sauce, which is savory, earthy, and layered with herbs. The dish has a comforting depth of flavor that appeals to diners who enjoy hearty, rustic pasta. Il Cantinori is known for its warm interior and long history as a neighborhood favorite, adding to the appeal. This is an excellent choice for anyone seeking a pasta dish with rich, slow-simmered character that feels authentically regional.

11. Tagliatelle Bolognese at Lilia (Williamsburg, Brooklyn)

Lilia has earned a strong reputation for handmade pasta, and its tagliatelle Bolognese is a standout. The thin, silky noodles are coated in a slow-simmered meat sauce that balances tomato, aromatics, and tender beef and pork. The result is a comforting yet refined version of a classic dish that highlights the craftsmanship of the pasta itself. Many diners travel to Brooklyn specifically for Lilia’s pasta program, and this plate is often recommended for first-time visitors. The flavors are warm, balanced, and deeply satisfying, making it a must-try for those who love traditional Italian cooking with expert execution.