Your pasta, better than those of Italy
Michael White is the chef at Strict Italian **Costata**, one of New York's best Italian restaurants located in SoHo. We get into his kitchen with him and let him expand: so much so that we get him to confess and give us his infallible tricks to improve any pasta dish. Do you put oil in the water before adding the pasta? The cheese in the pan or out of it? And the Carbonara sauce ?
This recipe consists of three steps and very few ingredients:
1. Fresh pasta: flour 00 and eggs 2. Ravioli filling: garlic ricotta cheese
3. Carbonara sauce: oil, guanciale (cured pork cheek that you can substitute for bacon), liquid cream, egg yolk, black pepper, pecorino, spring onion and peas.
In addition, Chef White will answer various questions that can be applied to any recipe.
- Is the water heated with or without oil ?
- What is the trick to make the carbonara come out perfect?
- When and how do we cast the Carbonara sauce in the paste? - And the cheese ?
Now you just have to hit play and enjoy your new recipes.
To the rich pasta!
*** You may also be interested in...**
- The best Italian restaurants in Madrid
- The ten best pasta dishes in Italy
- The best pizzas in Madrid
- [Video] Recipe for meatballs better than your mother's
- [Video] Pumpkin crème brûlée recipe
- [Video] The recipe for authentic American grilled cheese (the cheesiest cheese sandwich)
- [Video] Reinventing Southern Cuisine: Bacon Cornbread
- [Video] Traveler Recipe Book: Prawn Bloody Mary
- [Video] How to Cook an Authentic Mexican Huarache
- [Video] How to make a real cheese sandwich (or 'grilled cheese')
- All Traveler Recipes
- All videos