The fettuccini carbonara at this Little Italy spot features wide ribbons of pasta coated in an egg-enriched sauce and served with meatballs. Instead of relying on a heavy cream base, the kitchen leans into the traditional emulsified texture that clings to each strand. The meatballs add a rich, savory element and make the dish substantial enough to be a full meal, with the sauce tying pasta and meat together. Diners who seek out this plate often highlight how closely it resembles a classic carbonara rather than an overly sauced Alfredo-style pasta.