Based on 1,828 reviews
Classic Roman pasta where the sharp pecorino and black pepper sauce clings tightly to thick tonnarelli — consistency is the draw here
Egg-yolk-rich sauce with guanciale and a generous hand on the black pepper — closer to the Roman original than most Midtown versions
Imported or fresh burrata served with seasonal accompaniments — creamy interior contrasts well with whatever acidic or jammy element flanks it
