NYC's Best Spots For Spaghetti
Mark your calendar for National Spaghetti Day on January 4. This winter, curl up with a bowl of delicious, freshly made pasta from one of these amazing New York City restaurants. By Carly Petrone
The Meatball Shop
Check website for various locations
More: NYC's Best Slices Of Pizza
The meatball is the star of the show at The Meatball Shop (as it should be). From classic beef and spicy pork to chicken and veggie balls, you get to choose your "naked ball" as well as the type of sauce to accompany it. Complete your meal with a side of pasta (spaghetti or rigatoni) – it can either be served separately or underneath your meatball. Basically, you can come here and eat a different kind of spaghetti and meatballs everyday of the week if you want. Happy eating!
Momofuku Nishi
232 8th Ave.
10011
646-518-1919
More: Best Italian Restaurants For Pasta
You probably don't think about using chickpeas to create a pasta sauce, but the folks over at Momofuku Nishi are doing just that. They're putting chickpea hozon (a fermented and stone-ground seasoning made in the style of miso paste) over bucatini, which provides a sweetness and lightness to the dish while at the same time giving each bite the depth it needs to be filling. It's a simple "butter noodle" dinner that will definitely wake up your taste buds thanks to its creaminess and overall sprinkling of pepper.
Lido
2168 Frederick Douglas Blvd.
New York, NY
646-490-8575
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Head uptown to Harlem for Lido's delicious Spaghetti with Roasted Veal Meatballs. This bowl of pasta tastes just like mamma used to make and it's mixed with San Marzano tomatoes, basil, and plenty of shaved parmesan cheese. Pair it with their Grilled Tuscan Bread Crostini so you can dip it in the tangy tomato sauce.
Scarpetta
355 W. 14th St.
10014
212-691-0555
More: Best Restaurants In Little Italy
It doesn't get much simpler than spaghetti with tomato and basil yet this particular dish from Scarpetta always tastes more complex. The secret ingredient? Butter. Up to a tablespoon is added right before plating and it gives the dish a richness that makes you want to devour your entire serving in one bite. The presentation itself is also almost too beautiful to eat…almost.
Rubirosa
235 Mulberry St.
New York, NY
212-965-0500
Stop into Rubirosa for their Spaghetti alla Chitarra with meatballs. You'll want to soak up every bite of this hearty dish because not only are the meatballs the size of your fists but the pasta is extra tasty thanks to the noodle's eggy base. It's also loaded with tomato, basil, and parmigiano.
Sandro's
306 E. 81st St.
212-288-7374
Sandro's has two spaghetti dishes worth devouring. The first is perfect for those who love ab it of citrus in their main dish. Chef Sandro Fioriti is tossing together a Spaghettini al Limone that will blow your mind. It's made with skinny spaghetti, lemon juice and zest that is emulsified with cream, and covered with grated Parmigiano-Reggiano.
Patsy's
236 W. 56th St.
New York, NY
212-247-3491
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There's a reason Frank Sinatra always flocked to Patsy's Italian Restaurant. The food is classically Neapolitan and made with lots of love. The Spaghetti and Meatballs is simply created with veal meatballs (seasoned with garlic and cheese) and served with tomato basil sauce that's been simmering all day long. It's definitely large enough to split, but you probably won't want to after taking a bite of this comforting dish. Enjoy the atmosphere as waiters in white jackets take your order by hand and the chefs make your dish the same way they did back when the restaurant first opened in 1944.
Spaghetti Incident
231 Eldridge St.
10002
646-896-1446
Only in New York can you find a restaurant that's dedicated to serving up delicious spaghetti in a handy to-go cone. All you have to do is choose your pasta and add on your favorite sauce over at the Spaghetti Incident. Our favorites include the Carbonara, Bolognese, and Salmone & Asparagus. The kale pesto isn't your ordinary order, made with a variety of ingredients like baby spinach, carrots, fennel, strawberries, hearts of palm, ginger, pine nuts, and served with a lemon dressing. Now all you need is a fork!
Carly Petrone is a freelance writer living in New York City.
