House-Extruded Spaghetti
Italian semolina, extruded through bronze dies in our kitchen each morning. The rough surface clings to the sauce.
Strictly Roman · Madison Avenue
Some of the Best Carbonara in NYC.
Five ingredients. Zero cream. The way it's made in Rome — and the way Chef Giuseppe Bruno has cooked it for three decades on the Upper East Side.
Guanciale
Cured pork jowl — never bacon, never pancetta. Rendered slowly until crisp at the edges and silky in the middle.
Farm Egg Yolk
Deep-yolk eggs whisked with Pecorino off the heat — never scrambled, never cooked into the pan.
Pecorino Romano DOP
Aged sheep's-milk cheese from Lazio. Sharp, salty, and the only cheese that belongs in a true carbonara.
Cracked Black Pepper
Coarsely ground at the pass, finished generously over each plate.
No Cream. Ever.
The silk comes from the emulsion of egg, cheese, and starchy pasta water. Cream is not in the recipe, in Rome or here.
Order the carbonara.
Open daily for lunch and dinner · 23 East 74th Street, NYC