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THE 5 BEST PASTA HOUSE RESTAURANTS IN NEW YORK

THE 5 BEST PASTA  HOUSE RESTAURANTS IN NEW YORK

THE 5 BEST PASTA  HOUSE RESTAURANTS IN NEW YORK

Whether it's because you're going to run the New York City Marathon on Sunday or because you want to indulge yourself and try the best carbohydrates out there, at Musement we want to show you eleven of the best pasta restaurants in New York.


The mother of all marathons is coming: the 2017 TCS New York City Marathon will be held on Sunday, November 5. Training for a marathon requires dedication, perseverance, commitment, and carbohydrates… lots of carbohydrates! And dinner the night before is very important. By tradition many opt for pasta and honestly, although some Italians may disagree, there is no better city than New York to enjoy this wonderful starch-rich food. Here are listed, in no particular order, eleven of the best pasta restaurants in New York, either to fill you with energy in the form of carbohydrates before the race or simply to satisfy your desire to eat pasta at any time of the year ... Regardless of the marathon coming up or not!

THE 5 BEST PASTA  HOUSE RESTAURANTS IN NEW YORK

1) Impero Caffè: If there is a chef in New York who has mastered the art of pasta "al pomodoro", it is Scott Conant. For more than a decade, their tomato basil spaghetti has kept hundreds of New Yorkers restraining themselves from licking their plates gleaming. You can try its most famous dish at Impero Caffè, a place that opened in March. Although you should keep in mind that it will raise your bar for tomato pasta to a stratospheric level. But pasta isn't the only ace up Conant's sleeve. You will certainly not leave a bite if you try any of their other delicious creations, including pappardelle with rabbit and mint or paccheri with pork ragout and caciocavallo. (The Innside Hotel, 132 W 27th Street, between Sixth and Seventh Avenues. 

THE 5 BEST PASTA  HOUSE RESTAURANTS IN NEW YORK

2) Porsena: Chef Sara Jenkins has a hand when it comes to making pasta and at Porsena they have a variety of creative dishes, such as fresh noodles with fried zucchini, mint and Aleppo pepper, linguine with sauce Incredibly rich Calabrian clams and chili peppers and a chitarra pasta with classic Pomodoro sauce, among others. This simple, rustic pasta palace is always packed, so it's best to book in advance.

3) Osteria Della Pace: Chef Riccardo Orfino, a native of Venice, left his beloved LadyBù restaurant in Milan to run Osteria della Pace, in the newly opened Eataly Ground Zero. Orfino cooks from the heart and always brings a refined touch. His elegant pasta dishes include arso grain orechiette with broccoli rabe, sun-dried tomatoes, and focaccia breadcrumbs (anyone who dined at LadyBù when Orfino worked there will know that this chef has a knack for making focaccia ), spaghettone with three tomatoes (San Marzano, Pizzutello and local) and some interesting spaghetti "cacio e pepe" with chive puree, which adds a sweet touch to this classic dish. Perhaps it is a personal tribute to the famous spaghetti and chives dish served at Il Luogo di Aimo e Nadia in Milan, the two Michelin star awarded restaurant where this chef started his life. It was a bestseller at LadyBù and we have no doubt that it will be a success in New York as well. 


4) Tra Di Noi : we could not fail to mention some of the restaurants on Arthur Avenue in the Bronx, the true "Little Italy" of New York and, without a doubt, the chosen restaurant had to be the Tra di Noi. Marco Coletta (who once cooked for Sophia Loren), a native of Abruzzo, prepares some of the richest pasta dishes on this side of the Atlantic, while his lovely wife Lorraine tends the dining room. You can savor the love with which he prepares his simple but tasty recipes, such as the rigatoni amatriciana, the orecchiette with broccoli rabe or the fettucini carbonara. It's like eating at an Italian relative's house ... but better. 


5) Bar Primi- With a name like Bar Primi, it's no surprise that pasta - the quintessential Italian dish - is high on the menu. Here you can try some of the delicious versions that chef Andrew Carmellini prepares based on classic Italian dishes, such as rigatoni carbonara, bucatini with amatriciana lamb sauce and orecchiette with sausage and broccoli rabe. The linguines with four garlic cloves (which are sliced, deep-fried, and topped with crispy breadcrumbs) are to die for. The chef has been present in the world of New York restaurants for more than a decade and, in each of the places that he has opened, he has shown as much originality and attention to detail as in his predecessors. We can't wait to see what's on Leuca's menu, the local specialized in dishes from southern Italy that is about to open. (325 Bowery, between Second and Third streets.

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