This is hands-down the best pasta dish in town right now. Chef Jason Neroni hand makes his bucatini (hollow strands, smoked until they're grey) and then serves it carbonara-style with bits of meaty pancetta, what must be a cream-based sauce, and a barely poached egg yolk sprinkled with cracked black pepper.

Caviar is the star of the show at Petrossian, and chef Giselle Wellman puts the star front and center in her house-made pasta. The Parisian brand's caviar is included both in the pasta dough as well as on top of the creamy dish.

When you order the carbonara at Gusto, chef Vic Casanova's newish spot on West Third, the server is quick to warn you that this is a no-cream carbonara. After they toss the perfectly cooked strands of bucatini table side, it's impossible to miss the cream.

Poor, misunderstood garganelli. Penne's pasta cousin is mostly under-appreciated, except when chef Alex Stratta is in the kitchen. Scott Conant's new EC at Scarpetta in Beverly Hills is putting out a fantastic lobster version with the season's best asparagus.

Pasta lovers around town are raving about the pastas coming out of this easy-to-miss downtown spot from former Locanda Veneta owner Jean Louis. Especially of note is the osso bucco ravioli and the duck ragu.[Photo]

It's not new, but when was the last time you tasted chef Gino Angelini's spinach lasagna? It's been far too long. With the season's best spinach and a garnish of fried basil, it's still one of the best versions in town.

Chef Bruce Kalman hand makes all of his pasta and documents the process on instagram. Right now, the orecchiette is served with house-made fennel sausage, heirloom cranberry beans, sprouting broccoli, and lemon. It's very winter-into-spring.

Right now, Drago is doing a spaghetti with basil pesto and a Sicilian almond tomato sauce. It's a great way to usher in springtime.