Cacio e Pepe
To be completely honest, the first time I dined at Cacio e Pepe I didn't want to be cliche and order the cacio e pepe. I thought A) I can make that at home. All it is is pasta with cheese and pepper, why would I order that out? And B) I knew I would want to take pictures of the guy tossing the pasta in the cheese wheel and I didn't want to be obnoxious.
I ordered an arugula pesto fettuccine topped with ricotta and candied lemon. It was delish but unfortunately not on the menu anymore. So I worked up the courage the next time I visited. The cacio e pepe is made with homemade tonnarelli pasta, tossed in pecorino cheese and whole black peppercorns ($19). And man was I wrong that I could make that at home. You will no way get the same effect by sprinkling grated parmesan into your pasta at home as you will by tossing it in a giant, warm parmesan wheel. They scoop up all these nice chunks of cheese and the sauce becomes think and glossy. It is perfection.
We also ordered the Burrata with anchovy stuffed sundried tomatoes & red onion marmalade ($16) which was delightful. Another plus, they pour nice, "fat glasses" of wine, as my roommate described it. Just make sure to remember that the restaurant accepts AmEx and cash only (but they have an ATM in the back if you forget every time like me).
182 2nd Ave
New York, NY 10003