Spaghetti alla Carbonara
House-extruded spaghetti, guanciale, farm egg yolk, Pecorino Romano, cracked black pepper.
Hand-Cut Daily · Madison Avenue
Some of the Best Pasta in NYC.
Every shape on the menu is made by hand each morning at Caravaggio — spaghetti, tagliolini, pappardelle, ravioli, gnocchi — then cooked to order in the evening.
The Craft
Made by Hand Each Morning
No machines. No shortcuts. Chef Giuseppe Bruno's kitchen rolls, cuts, and folds pasta from scratch every day — using Italian "00" flour, semolina, and farm eggs.
It's the technique Giuseppe learned in Salerno and has refined across three decades in New York. The result is the texture and bite that frozen, factory pasta can't match.
The Pastas
Signature Plates
Tagliolini al Tartufo
Hand-cut tagliolini, butter, Parmigiano-Reggiano, shaved seasonal truffle.
Ravioli di Ricotta e Spinaci
House-folded ravioli, sheep's-milk ricotta, baby spinach, brown butter and sage.
Pappardelle al Ragù
Ribbon pasta with a slow-braised beef and veal ragù, finished with Parmigiano.
Gnocchi di Patate
Pillow-soft potato gnocchi with seasonal sauces — pomodoro, Gorgonzola, or pesto Genovese.
Linguine alle Vongole
Manila clams, white wine, garlic, peperoncino, parsley, and a kiss of EVOO.
Come for the pasta.
Open daily for lunch and dinner · 23 East 74th Street, NYC