The Ultimate Guide to Pasta in Chicago

Leave it to chef Sarah Grueneberg to riff on classic cacio e pepe with a subtle flourish at her always-packed Italian favorite. Her version takes Mancini bucatini and twirls it with pecorino, a four peppercorn blend, and ricotta whey (the discard from the ricotta-making process). The result is a blissfully creamy pasta dish with a pop of heat from the fresh-cracked pepper and a salty hit from the pecorino.

This sweet all-day cafe made it onto our list of the restaurants that defined Chicago dining in 2023 for good reason. From the minds of three acclaimed chefs/founders— Ashlee Aubin, Aaron Patten, and Katie Wasielewski— it’s cozy, uncomplicated, and simply delightful, whether you’re visiting for a slice of buttery quiche and coffee or a warming bowl of pasta. For the latter, there’s the pumpkin agnolotti, a delicate stuffed pasta that’s full of winter flavors like sage and lots of nutty Parmesan.

Beloved Logan Square stalwart Lula Cafe has been offering seasonal, farm-to-table cuisine since 1999(!). Equally beloved: their iconic pasta Yiayia, which reminds this writer of a sort of deconstructed  kugel. It’s got a delightful pile of al dente bucatini topped with thin slices of fried garlic, loads of salty feta, and sweet and nutty kick of brown butter and cinnamon. You’ll also find similar ingredients in the arancini Yiayia, but there’s something about a big plate of pasta that’s the most inviting of them all. Might we suggest you order both and do a taste test?

You may not expect a pasta dish from a restaurant that literally means “beef house,” but here we are. As a side to your dry-aged steak, forego the classic mashed potatoes and try the ceci bean cavatelli instead. The delicate chickpea and ricotta dumplings arrive swaddled in spicy, fragrant merguez sausage and shaved caciocavallo (a salty, tangy cheese similar to Provolone). One bite and you’ll wonder why steakhouses don’t do this more often.

From chef Kevin Hickey comes this Michelin Bib Gourmand winner that puts duck front and center. That said, poultry isn’t the only star on this menu, especially when it comes to the pasta options. Made from Okinawa sweet potatoes, the gnocchi here are light and gently sweet, with a luxurious dash of ginger cream, and the tortellini are delightfully over the top thanks to pickled foie gras and a layer of shaved black truffles.    

From the design-whiz team at Bonhomme Hospitality, Bambola explores the cuisine of the Silk Road under the direction of chef Marcos Campos. Visit the vibrant space for dishes inflected with both Eastern and Western flair, like the lobster gnocchi. The dish’s deceptively simple name belies a complex dish of fluffy gnocchi, funky miso butter, golden raisin hot sauce, fresh Maine lobster, and a sous vide egg.

There are many intriguing pasta dishes at Matt Troost’s creative-yet-approachable Italian newcomer, most notably the freestyle “lasagna” — a loose pile of garlic mafaldine in lieu of pasta sheets, layered with whipped ricotta and a mushroom bolognese that’s as rich as any meat sauce. If that’s not speaking to you, try the black-and-green charred leek gramigne (inspired by Chicago’s skyscrapers and parks), served with short ribs, cured egg yolks, and a dry vermouth-enhanced cream sauce.

Territory offers a mix of German and Italian fare, which means that in between bites of brats and sauerkraut, you can have spaghetti fritters, a delightful play on an old standby. The breaded and fried frittatina Napoletana is filled with ground beef, green peas, Parmesan, and a creamy bechamel sauce, served with a zippy pomodoro dipping sauce. Each order comes with two fritters, so plan accordingly.

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The drive to Lake Bluff is worth it for Inovasi’s, well, innovative New American tasting menu (you can also opt for a la carte). Either way, get the chitarra bene: spaghetti alla chittara noodles topped with crunchy fried pistachios, savory Serrano ham, Fresno chiles for a little heat, and a drift of grated pecorino Toscano. It’s an unexpected combination that delivers big on both flavor and comfort.

The creative new American fare at chef Jason Vincent’s lively Logan Square favorite could be described as “slightly cheffy,” but never overdone. Try his melted anchovy bucatini, studded with bacon bits and sliced jalapenos, for a spicy-salty meal that lands lighter than its components imply.

This Bib Gourmand spot comes from the team behind Community Food + Wine, along with chef Ken Carter, and is beloved by both diners and critics. Carter’s uovo en raviolo (egg yolk ravioli) is accented with creamy ricotta, jalapeno, and house-cured pancetta, set atop a pool of white truffle butter, making for a decidedly luxurious winter pasta.

Yet another steakhouse has made it onto this list. Though this particular pasta dish—the pasta moussaka-style—includes a four-ounce beef tenderloin, too. The Greek-inspired plate pairs the beef with housemade paccheri, a bright tomato jus, creamy eggplant puree, and yet even creamier Gruyere sauce. It’s a rib-sticking combination that’ll warm you straight through the bitter Chicago winter. 

Scratch chicken and dumplings — here, it’s all about the duck. The duck and dumplings at this upscale brewpub pair fluffy ricotta gnocchi, savory duck confit, and crispy duck skin, held together with a bit of duck jus for good measure. Traditional brewery food? No. Worth ordering anyway? Absolutely.