La Pecora Bianca Midtown

Cacio e Pepe

The Roman benchmark — house-made tonnarelli in a glossy, cohesive pepper-and-pecorino sauce with no gluey breakdowns

Rigatoni Vodka

House-made rigatoni in creamy vodka sauce with a touch of spice

Burrata with Ramp Pesto

Creamy burrata with seasonal ramp pesto and grilled bread

Bucatini all'Amatriciana

Thick hollow pasta in a guanciale-driven tomato sauce with the right level of heat and salt — straightforward and honest

Tagliatelle Bolognese

Rich, slow-cooked meat ragù over silky egg tagliatelle — comfort-forward and well-calibrated

Gramigna with Sausage and Broccolini

House-made gramigna pasta with Italian sausage and charred broccolini

Burrata

Creamy, freshly delivered burrata served simply — a reliable opener that doesn't overstay its welcome

Margherita Pizza

Thin-crust pizza with San Marzano tomato, mozzarella, and fresh basil

Focaccia

Golden, olive-oil-soaked slab with a tender interior and crisp crust — arrives warm and disappears fast

Charcuterie Board

Selection of cured Italian meats with accompaniments

Arugula Salad

Simple dressed rocket with shaved parmigiano and lemon — clean, effective palate reset between courses

Tiramisu

Classic rendition with properly soaked ladyfingers and a mascarpone cream that isn't over-sweetened

Aperol Spritz

A well-made version of the ubiquitous aperitivo — balanced, not syrupy, and a reliable pre-dinner opener

Mushroom Pesto Pasta