#24: Pasta

I am not so much in the camp of people who think, “Pasta? How can you screw it up?” Because I have, many times, eaten a plate of pasta that for all intensive purposes should be delicious, but suffers from forgettable flavors. I will start a rival one: The “Pasta: You can definitely screw it up” camp. It’ll be like sharks versus jets.

Luckily, most New Yorkers have found their little Italian gem amongst the bounty of authentic options. Many times I have overheard, “This place has a carbonara better than the one I had in Rome!”… or “This place has taken Tuscan food and made it better!” But if you don’t happen to have one, the city becomes a dangerous jungle of blandness. You could end up in some mediocre place where all the pastas taste the same, or worse… Little Italy. To save you from this fate, I will offer up my favorite Italian restaurant gem, and a couple of my fave pasta dishes around the city.

If you manage to elbow your way through the crowds of people piling into trendy spots in the Lower East Side, you will find a surprisingly unsceney one, a serene island in the chaos of overly hyped dining options. The perfect meal at Frankie’s Sputino for me would start with some crostinis (particularly ricotta with honey and black pepper, and the canelleli, caper, lemon and anchovy one mmm), followed by their cavatelli with hot sausage and browned sage butter. You have been spared a picture of the actual dish because it kind of looks like worms in brown sauce. But trust me, it's delicious! I shouldn’t give it away but they also have the best dessert ever, and it will be featured as a future thing. I hope you can handle the suspense. Frankie’s Sputino, also in Brooklyn, is a great place no matter what you order. A couple more pasta standouts below.

Il passatore – Pasta Bolognese with peas

The only one on this list that’s not really well known, this place is a little off the beaten path in Williamsburg. It’s very charming (or was that just the waiter?) and their Bolognese is to die. Look out for the free house made limoncello shot at the end of the meal….

Maialino – Bomboletti Alla Amartriciana

Most popular restaurant in NY right now (according to zagats). Also deeelicious all around. This one to me is the stand out primi.

Babbo – Garganelli with mushrooms

Just go. Brave the elements for half and hour outside before they open, secure a spot at the bar, and eat a pasta (or 8). It’s a must.

Apizz – Ravioli con Zucca

A really delicate, “open” ravioli, that tastes sweet at the start and finishes a little salty. One of the best versions of the classic sage, squash and brown butter combo I've tasted. This restaurant is on a rather desolate block of the lower east side, but the inside has a rustic, warm and beautiful feel to it. As my friend declared with enthusiasm, “the lighting is perfect!”.

A final pasta tip: The union square café has delicious pastas, including a gnocchi made out of ricotta that is as light as air. They offer half portions that are easy on the wallet, and would make a fabulous lunch with a glass of wine at the bar.

PS. If you are reading and have your own pasta/place to reveal please comment! I am a carb eating machine.

PPS. At one of my reader's (aka friend) requests, I am now going to start linking the restaurant name in the post to its website. As a master of the highly complicated blogger technology, I can make such a thing happen.