Whole-Wheat Spaghettini with Pork Meatballs and Corn Cream
Union Square Cafe’s chef Carmen Quagliata makes his inspired version of spaghetti and meatballs with whole-wheat pasta, corn cream, corn kernels and chanterelles. Wine director Jason Wagner finds Montebruno’s vibrant Willamette Valley Pinot Noir is the perfect foil for the earthiness of the dish.
Slideshow: Spaghetti Recipes
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Friulian Pasta with Zucchini and Zucchini Flowers
This traditional Friulian pasta is called girini, which means tadpoles in Italian. It is made with a very soft egg batter that gets pushed through the holes of a colander in the style of spaetzle. It's good with any number of sauces, but in the fall, it's terrific with seasonal vegetables like zucchini and zucchini flowers.
Slideshow: More Pasta Recipes
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Tajarin with Grilled Kale Pesto
A combination of kamut and 00 flour makes this pasta extremely tasty and gives it a great texture. The number of egg yolks called for below may sound extreme, but they’re what really make tajarin unique. Chef Kevin Fink’s smart, simple grilled-kale pesto would also be stellar on any store-bought pasta.
Slideshow: More Pasta Recipes
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Why You Should Put Pork Cracklings in Your Pasta
There’s one dish that legendary Boston chef Lydia Shire has never taken off the menu atScampo: the spaghetti with cracklings and hot pepper.
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