Feature

Carbonara Copies

Spaghetti alla carbonara is Rome’s most popular pasta dish, and judging by its recent preponderance on local menus—Italian and otherwise—it may be New York’s, too.

By Rob Patronite
Published May 21, 2005

Aureole's spaghetti alla carbonara. (Photo credit: Kenneth Chen)

Aureole
Some swear a proper carbonara should never be touched by cream. Chef Dante Boccuzzi begs to differ: His ultraluxe version arrives coated in it, with a $75 supplement’s worth of shaved white truffle and an oozing soft poached egg.
34 E. 61st St., nr. Madison Ave.; 212-319-1660

Abboccato
An innovative, fancy-pants carbonara, but a great one, especially for duck lovers: bucatini, duck eggs, Parmigiano-Reggiano, and house-cured duck prosciutto.
136 W. 55th St., nr. Seventh Ave.; 212-265-4000

Otto Enoteca Pizzeria
Following in big sister Lupa’s footsteps, Otto has recently added pasta to the menu, including a spaghetti carbonara made with a double dose of pig—pancetta and prosciutto. We’d expect nothing less from chef-owner Mario Batali.
1 Fifth Ave., at 8th St.; 212-995-9559

Barbuto
When the weather turns frigid, look for Jonathan Waxman’s classic version— spaghetti alla chitarra, eggs, Parmigiano-Reggiano, and guanciale—the pig product of choice for many purists.
775 Washington St., nr. W. 12th St.; 212-924-9700

Prune
One of the simplest and best versions of the dish is served at one of the least likely places, with a palate-humbling torrent of coarsely ground black pepper and not a drop of cream. Brunch only.
54 E. 1st St., nr. First Ave.; 212-677-6221