Spaghetti alla Carbonara
House-extruded spaghetti, guanciale, farm egg yolk, Pecorino Romano, cracked black pepper.
Madison Avenue · Upper East Side
Pasta on the Upper East Side, made by hand each morning.
Hand-rolled, hand-cut, and house-extruded — every shape on the menu is made in our Madison Avenue kitchen, every morning, from imported Italian flours and farm eggs.
For nearly two decades, Chef Giuseppe Bruno has built Caravaggio's pasta program around the regional traditions of Italy — from Roman carbonara to Tuscan pappardelle al cinghiale to Emilian tortellini in brodo. It is, quite simply, why guests come back.
Tagliolini al Tartufo
Hand-cut tagliolini, butter, Parmigiano, shaved black or white truffle in season.
Pappardelle al Cinghiale
Wide hand-rolled pappardelle with slow-braised wild boar ragù, Tuscan style.
Tortellini in Brodo
Tiny hand-folded tortellini stuffed with veal and prosciutto, in a clear capon broth.
Ravioli di Ricotta e Spinaci
Sheet-pasta ravioli filled with fresh sheep's-milk ricotta and spinach, sage butter.
Linguine alle Vongole
Linguine with Manila clams, white wine, garlic, chili, parsley, finished with extra-virgin olive oil.
Signature
Spaghetti alla Carbonara
Roman in spirit, made the proper way: house-extruded spaghetti, crisped guanciale, farm egg yolk, Pecorino Romano, and a heavy turn of cracked black pepper. No cream — never has been.
More on our carbonara →Reserve a table.
23 East 74th Street · Between Madison & Fifth Avenue · Upper East Side