On Tuesday afternoon in the West Village, a handful of Italian restaurants reported steady orders of rigatoni carbonara. The dish, anchored by crisp cubes of pancetta and a creamy egg-based sauce, has become a fixture on summer menus. At lunchtime, servers at Bar Pitti carried out plate after plate of the pasta, its wide tubes holding the sauce and meat in each bite.
Chefs say the choice of rigatoni, rather than the more traditional spaghetti, soaks up the rich sauce and makes for a heartier meal. "It stands up better to the pancetta and the heat," said a line cook at a Seventh Avenue spot, noting that customers are seeking substantial yet simple fare during recent humid evenings.
Prices for the dish hover between $24 and $32 at most sit-down establishments below 14th Street. Takeout orders spike after 7 p.m., according to staff at Via Carota, who attribute late-night demand to both tourists and locals lingering outdoors after sunset. "People want something familiar," one manager said, "but with a little more texture."
The carbonara’s appeal this season may also stem from its relatively short preparation time. Kitchens can send out plates within 15 minutes, a practical advantage during busy weeknight dinner rushes. With heavy humidity expected to continue this month, restaurant owners say they expect the dish to remain in rotation.