Best Dishes at Pasta Urbana

Handmade fettuccine that takes only 90 seconds to cook. The sauce is porcini mushrooms and garlic in olive oil, sometimes with a touch of cream. The pasta's texture is the star—tender, tender enough to cut with a fork. The earthy mushrooms complement without overwhelming.

The simplest Roman pasta done with technique. Fresh spaghetti coated in a sauce of melted aged Pecorino and cracked black pepper, bound with pasta water to an emulsion. No cream, no eggs. The texture is creamy from the cheese, not from any added fat. This is the test of the kitchen.

These are not potato gnocchi but ricotta-based, making them lighter and more delicate. Spinach adds color and a subtle earthiness. The sauce is simple butter and fresh sage. They take only a minute to cook and can fall apart if you're not careful. The kitchen knows this and handles them properly.

Big pasta tubes (paccheri) tossed with guanciale (cured pork jowl), San Marzano tomato, and aged pecorino. The large shape means you get texture in every bite. Guanciale adds richness and a slight funk that makes this version memorable.

Wild boar (cinghiale) braised for hours until the meat falls apart, then tossed with wide ribbons of fresh pasta. The sauce is rich and gamey but balanced. Pappardelle's width means each bite catches plenty of sauce. This is typically a fall and winter dish.