Bellino and Pacino - Favorite Pasta

 

AL PACINO

Spaghetti Aglio e Olio is famously known as Al Pacino's absolute favorite pasta dish. [1, 2]

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, Positano the Amalfi Coast Cookbook, 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 Serafinapermanently honors him with an official menu item called Spaghetti Aglio & Olio "Al Pacino". [1, 2, 3, 5]

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. [1, 2]

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) [1, 2, 3]

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). [1, 2]
2. Build the Flavor Base: In a large frying pan over medium heat, cook the olive oil and minced anchovies together for 2 minutes. [1]
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. [1]
4. Reserve and Drain: Before draining the pasta into a colander, scoop out roughly 4 tablespoons of the starchy pasta water. [1]
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. [1, 2, 4]
6. Garnish and Serve: Plate the pasta immediately and top with the remaining fresh parsley.