Top Carbonara dishes in New York

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.

Classic Roman carbonara with guanciale, egg yolk, and pecorino — done properly with no cream in sight.

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

Rich, eggy carbonara with thick bucatini and crispy guanciale — textbook execution

Traditional carbonara with guanciale, egg yolk, and pecorino

Fresh tagliatelle in a rich carbonara sauce — classic Italian comfort

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

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

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

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

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

Traditional carbonara with egg, pecorino, guanciale, and black pepper.

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

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

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

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

Roman-style with guanciale, egg yolk, and pecorino — no cream

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.