Another summer has come and gone. Time to toss your bathing suits in the bottom of your drawers, and pull out your sweaters. One perk of cooler weather: more pasta dishes on more menus in your favorite cities! These are some of the best pasta creations we’ve seen so far this season.
Twirl your fork into these 12 carby delights and you (and your belly) will walk out the door happy:
Photo provided by Locanda. Photo by Eric Wolfinger.
Tonnarelli is a special pasta (commonly known as spaghetti alla chitarra) made with an instrument called a “pasta guitar”. Locanda prepares its tonnarelli dish the classic Roman way — cacio e pepe — with Pecorino di Fossa, long pepper and that’s it, or basta!
Grab your friends and family, and “Gather” around the dinner table. Offered in addition to the a la carte selections, the restaurant offers a family-style menu on Sunday nights, including handmade pasta with capellini noodles, fresh cherry tomato, San Marzano tomato puree, basil cream sauce, pecorino cheese and fresh basil.
A type of filled pasta that’s made in a half moon shape (mezzaluna means “half moon” in Italian), the mezzaluna at A Mano is a creamy yet crunchy delight, drizzled with balsamic brown butter and sprinkled with toasted almonds, cauliflower, and crushed amaretti (classic Italian macaroons).
A spicy, aromatic, and heavily Instagrammed dish, the spicy vodka rigatoni at Carbone is prepared with onion soubise (béchamel sauce with added onion purée), classic cream, pecorino, tomatoes and Calabrian chiles.