At Wicked Jane in New York City, chef Zod Arifai does this take on the signature pasta dish, but uses a roasted onion instead of noodles. He roasts the onion whole and unpeeled, then lets it cool, peels it and slices it to resemble pasta. He makes a sauce of sautéed onions, water and pecorino cheese, puts that in the bottom of a bowl, layers the onion on that, puts more sauce on top and garnishes it with onion froth (made by aerating cooked and puréed onion) and shaved black truffle.
Price: $32