BELLINO and PACINO - PASTA

 

AL PACINO

PACINO PASTA

Spaghetti Aglio e Olio is famously known as Al Pacino's absolute favorite pasta dish. 

This classic, minimalist Neapolitan "peasant food" relies on simple pantry staples. The actor's connection to the meal runs deep; food writer Daniel Bellino Zwicke noted in his book, SUNDAY SAUCE that whenever Pacino dined at Manhattan's Barbetta Ristorante, he would always request this specific off-menu preparation. The affinity is so well known that New York restaurant chain Serafina permanently honors him with an official menu item called Spaghetti Aglio & Olio "Al Pacino". 

The Authentic "Al Pacino" Recipe

While traditional Aglio e Olio focuses strictly on garlic and olive oil, Pacino’s preferred authentic variation includes savory, umami-rich anchovies. 

Ingredients

• 1 pound imported Italian Spaghetti
• ¼ cup high-quality extra virgin olive oil
• 6 cloves garlic, peeled and minced
• 6 anchovy fillets, minced fine
• ½ tsp red pepper flakes (adjust for heat)
• ¼ cup fresh Italian parsley, finely chopped
• Reserved pasta water (critical for emulsifying the sauce)

Step-by-Step Instructions

1. Boil the Pasta: Bring 4 quarts of heavily salted water to a boil. Add the spaghetti and cook until it is decidedly al dente (test it 2 minutes before the package directions suggest).
2. Build the Flavor Base: In a large frying pan over medium heat, cook the olive oil and minced anchovies together for 2 minutes.
3. Toast the Aromatics: Add the minced garlic to the pan, cooking for another 2 minutes. Stir in the red pepper flakes and drop the heat to low, letting the mixture infuse until the garlic barely begins to turn golden brown. Turn off the heat. 
4. Reserve and Drain: Before draining the pasta into a colander, scoop out roughly 4 tablespoons of the starchy pasta water. 
5. Emulsify: Put the drained spaghetti back into its cooking pot. Pour the garlic, anchovy, and oil mixture over it along with the reserved starchy water and half of your parsley. Stir and toss vigorously off the flame. The starch from the water will marry with the oil, transforming it into a glossy, velvety sauce that clings to the noodles.
6. Garnish and Serve: Plate the pasta immediately and top with the remaining fresh parsley.

SUNDAY SAUCE

AMERICA'S FAVORITE

ITALIAN COOKBOOK

AMAZON.com

DANIEL BELLINO ZWICKE (L)

With FLORIN & "JOHNNY BLUE EYES"

RISTORANTE BARBETTA

NEW YORK NY

AL PACINO PASTA

 

AL PACINO

FAVORITE PASTA ?

SPAGHETTI AGLIO e OLIO

In 1991, the romantic comedy-drama "Frankie and Johnny" gave Al Pacino a rare chance to step away from his typically belligerent, tough-guy roles. Instead of playing a gangster or a police officer, he portrayed a short-order cook who falls for a waitress. While his character served classic diner fare like burgers and fries, Pacino's real-life tastes lean toward equally uncomplicated comfort food. In fact, one of his go-to dishes whenever he is at Barbetta in Manhattan is spaghetti aglio e olio, a minimalist, quintessential short-order dish at Italian restaurants.

According to Daniel Bellino Zwicke's book, "Positano the Amalfi Coast Cookbook: Travel Guide," Pacino ordered the humble pasta dish every time he visited the Barbetta, even though the restaurant does not offer it on its menu. The actor's fondness for the meal extends to another New York-based restaurant, Serafina, which even named the dish on its menu as "Spaghetti Aglio & Olio 'Al Pacino'" after the Hollywood star's repeated orders. 

Spaghetti aglio e olio is a fitting choice for Al Pacino because the dish reflects both his Italian heritage and his humble beginnings before becoming one of Hollywood's most awarded actors. Born in East Harlem to Italian immigrants and later raised in the Bronx after his parents divorced, Pacino has long embraced his roots, even joking that Italians in America are usually "half Italian", whereas he is "all Italian." His favorite pasta dish is also deeply connected to southern Italian cooking, particularly Naples. "I'm mostly Sicilian, and I have a little bit of Neapolitan in me," he quipped (via Golden Globes).

Pacino's appreciation for the dish may also stem from the difficult years he spent trying to break into the acting scene. Before landing major roles, the "Godfather" star worked low-paying jobs to support his acting studies. At times, he was unemployed and seeking shelter wherever he could, which sometimes meant on the streets while attending auditions and studying. During those lean years, inexpensive meals like spaghetti aglio e olio would have been a practical option. After all, cooking spaghetti agilo e olio is like making pasta from stuff that's already in your kitchen. Most of its ingredients, including the spaghetti noodles, garlic, olive oil, and red pepper flakes, are pantry staples. Since olive oil is the star of this dish, however, it's worth investing in good extra-virgin olive oil for the best flavor. Another tip: Add parsley and grated cheese for extra flavor and richness.

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

PACINO PASTA RECIPE

And MUCH MORE ...

AMAZON.com