Top Carbonara dishes in New York

Classic guanciale-and-egg carbonara with no cream in sight — silky, rich, properly al dente rigatoni

Porky prosciutto bits swirled through rich, eggy sauce with a kick of black pepper — textbook carbonara

Ribbon pasta cloaked in silky egg sauce with crispy guanciale -- rich, porky, and executed to perfection

A classic Roman pasta dish featuring spaghetti, guanciale, egg yolk, and pecorino cheese, often highlighted in reviews.

A classic take on carbonara, featuring tagliatelle pasta enriched with egg yolk and savory speck.

Textbook Roman carbonara with silky egg sauce, guanciale, and pecorino — the benchmark version.

Egg-yolk-rich and guanciale-forward, this is a textbook carbonara that holds its temperature and doesn't break at the table

Creamy, pancetta-packed carbonara — indulgent and well-executed

Fresh tagliatelle in a rich carbonara sauce — classic Italian comfort

Traditional carbonara with guanciale, egg yolk, and pecorino

Housemade pasta in a classic egg, pecorino, and guanciale sauce.

Classic carbonara with egg, cheese, and guanciale — a reliable choice.

Thick hollow pasta in a rich egg-and-cheese sauce with guanciale -- proper Italian indulgence

A classic Roman carbonara with a glossy egg-and-pecorino sauce and crisp guanciale

Housemade spaghetti with smoked pancetta and pecorino—creamy, savory, and frequently highlighted for its al dente texture.

Modern‑European pasta with rich sauce, frequently praised for flavor and portion size

Tossed and finished tableside inside a whole pecorino wheel, the cheese melting into the egg-yolk sauce

A light, handmade version of the classic Roman pasta inspired by the owner's mother.

Roscioli's signature Roman carbonara — silky guanciale-and-egg pasta that built the restaurant's reputation

Egg-yolk-rich sauce with guanciale and a generous hand on the black pepper — closer to the Roman original than most Midtown versions

Tossed tableside in a hollowed-out parmesan wheel — the Patrizia's signature move

Classic Roman preparation with cured pork cheeks, egg yolks, and 18-month-aged Parmesan.

Classic Roman carbonara with guanciale, egg, pecorino, and black pepper — done the traditional way

A classic preparation of bucatini with guanciale, egg yolk, and pecorino, a consistently praised pasta option.

Roman carbonara with guanciale and pecorino, no cream

Egg-rich, guanciale-studded pasta with a silky sauce — one of the more consistently praised pasta dishes on the menu

Pancetta, egg yolk, and pecorino — the menu's most-ordered pasta

Guanciale, egg yolks, and pecorino in the classic Roman ratio — no cream

A classic Roman-style carbonara with a silky egg-and-pecorino sauce and generous guanciale — simple, satisfying, and executed with restraint

Egg-yolk-enriched pasta with guanciale and pecorino, made without cream — the real Roman way, with a silky, clingy sauce

Guanciale, egg yolk, and pecorino tossed into a glossy emulsion on spaghetti.

Parmesan cream-filled dumplings that offer a rich, decadent bite, though execution can be inconsistent.