Latest news with #Bucatiniall'Amatriciana
Eater
6 days ago
- Entertainment
- Eater
Nancy Silverton's Korean-Italian Pasta Bar Should Open This Fall in Koreatown
is an editor of the Southern California/Southwest region, who covers the evolving landscape of LA's food scene. Nancy Silverton's next Los Angeles restaurant is opening in Koreatown this fall. Lapaba, a new restaurant blending Italian and Korean cooking, is set to debut in October 2025 on the corner of Sixth Street and Western Avenue. Silverton first announced the restaurant on the February 20 episode of How Long Gone, a podcast hosted by Chris Black and Jason Stewart. The name is a portmanteau of 'la pasta bar,' a language device often used in Korean; other examples include 'somaek,' which combines soju and maekju (beer), and mukbang, a blend of meokneun (eating) and bangsong (broadcast). Husband-and-wife chef team McKenna Lelah and Matthew Kim, who met while working at Osteria Mozza under Silverton, will lead the kitchen at Lapaba. After Osteria Mozza, Kim went on to work at Alinea's sister restaurant, Next, while Lelah worked with chef Tim Hollingworth. The duo later worked together to open Dave Beran's Michelin-starred Dialogue, before Kim joined Pasjoli as chef de cuisine. Kim also made cannabis edibles for some with Oui'd Confection before shuttering the brand in May 2025. At Lapaba, expect classic Italian dishes with Korean twists, like kimchi suppli stuffed with Spam and mozzarella, and a little gem Caesar with doenjang. Pastas, which will be made on site in a dedicated pasta room, comprise dishes like cappelletti in a galbi brodo with mandu filling and campanella with basil and perilla pesto. Bucatini all'Amatriciana sauce will add in jjagang (Korean black bean paste), while tonnarelli comes with clams, garlic, and braised kombu. Desserts include Tiramisu-Garu, made with misugari and makgeolli, shaved ice, and soft serve. The interior, which features a curved stone bar looking into an open kitchen, was designed and fabricated in Italy by Costa. Silverton will open the restaurant with partners Robert Kim (Norikaya, AB Steak, Mama Lion), and siblings Tanya and Joe Bastianich, who are also co-owners at Osteria Mozza, Chi Spacca, and Mozza2Go. Joe Bastianich is also a co-owner of Eataly, where he worked with Mario Batali under their restaurant group, B&B Hospitality. Batali has since been removed from the group after several employees alleged sexual misconduct in 2015, and the name has since been changed to Pasta Resources. At the time of the investigation, the New York state attorney general found that both men were responsible for the toxic environment, and the group was ordered to pay $600,000 in a settlement. Lapaba will open with dinner service from Wednesday to Saturday, with plans to expand to lunch later on. Lapaba is set to open in October 2025 at 558 S. Western Avenue, Los Angeles, CA 90020. Interior rendering of Lapaba. Lapaba Street view of Lapaba. Lapaba Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Boston Globe
18-02-2025
- General
- Boston Globe
Bucatini all'Amatriciana (pasta with spicy tomato sauce)
Serves 4 While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are hollow), spicy tomato sauce, and guanciale (cured pork cheek). Before tomatoes were introduced to Italy in the 16th century, the dish was known as Pasta alla Gricia, made using only guanciale, pecorino Romano, and black pepper. Tomatoes and red pepper flakes came later. Today, the ingredients are still few, making this a quick and enticing supper. Guanciale is often hard to find, but diced pancetta, made from cured pork belly, is a good substitute. Don't be tempted to add garlic, onion, or butter to the dish, since they interfere with the essential flavors. Be sure to grate your own cheese. When a dish has only a few ingredients, every one counts. Salt and black pepper, to taste 1 tablespoon olive oil 6 ounces guanciale or pancetta, cut into 1/4-inch chunks ¼ teaspoon crushed red pepper, or more to taste ¼ cup white wine or water 1 can (28 ounces) whole peeled imported tomatoes, crushed in a bowl 1 pound bucatini pasta 1½ ounces pecorino Romano cheese, freshly grated (about 1 cup) Extra freshly grated pecorino Romano (for serving) 1. Bring a large pot of salted water to a boil. Turn the heat to low while you make the sauce. 2. In a large skillet over medium heat, heat the olive oil. Add the guanciale or pancetta and cook, stirring often, for 4 to 5 minutes, or until it is golden brown. Add the red pepper and cook, stirring, for 30 seconds. 3. Add the wine or water to the skillet. Cook, stirring with a rubber spatula to scrape up the brown bits on the bottom of the pan, for 1 minute. 4. Add the tomatoes and a pinch each of salt and black pepper. Turn down the heat and let the mixture simmer, stirring occasionally, for 10 minutes. Taste for seasoning and add more salt or red pepper, if you like. 5. Meanwhile, return the large pot of water to a boil. Add the bucatini and cook, stirring occasionally for 9 minutes, or 1 minute less than the package directions. The pasta should be slightly undercooked; it cooks a little more in the sauce. With a heatproof measuring cup, scoop out 1 cup of the pasta water. 6. With tongs, remove the pasta from the pot and transfer to the sauce. Add about 1/4 cup of the pasta cooking water. Cook, stirring constantly, for about 1 minute, or until the sauce thickens and coats the pasta. If needed, add more pasta water, a few tablespoons at a time, to keep the sauce from drying out. 7. Remove the pan from the heat. Stir in the cheese. Divide the pasta and sauce among 4 shallow bowls. Serve with extra cheese. Sally Pasley Vargas Serves 4 While often thought of as a Roman dish, Bucatini all'Amatriciana originated in the town of Amatrice, northeast of Rome. It's a dish made with a kind of thick spaghetti (bucatini's long strands are hollow), spicy tomato sauce, and guanciale (cured pork cheek). Before tomatoes were introduced to Italy in the 16th century, the dish was known as Pasta alla Gricia, made using only guanciale, pecorino Romano, and black pepper. Tomatoes and red pepper flakes came later. Today, the ingredients are still few, making this a quick and enticing supper. Guanciale is often hard to find, but diced pancetta, made from cured pork belly, is a good substitute. Don't be tempted to add garlic, onion, or butter to the dish, since they interfere with the essential flavors. Be sure to grate your own cheese. When a dish has only a few ingredients, every one counts. Salt and black pepper, to taste 1 tablespoon olive oil 6 ounces guanciale or pancetta, cut into 1/4-inch chunks ¼ teaspoon crushed red pepper, or more to taste ¼ cup white wine or water 1 can (28 ounces) whole peeled imported tomatoes, crushed in a bowl 1 pound bucatini pasta 1½ ounces pecorino Romano cheese, freshly grated (about 1 cup) Extra freshly grated pecorino Romano (for serving) 1. Bring a large pot of salted water to a boil. Turn the heat to low while you make the sauce. 2. In a large skillet over medium heat, heat the olive oil. Add the guanciale or pancetta and cook, stirring often, for 4 to 5 minutes, or until it is golden brown. Add the red pepper and cook, stirring, for 30 seconds. 3. Add the wine or water to the skillet. Cook, stirring with a rubber spatula to scrape up the brown bits on the bottom of the pan, for 1 minute. 4. Add the tomatoes and a pinch each of salt and black pepper. Turn down the heat and let the mixture simmer, stirring occasionally, for 10 minutes. Taste for seasoning and add more salt or red pepper, if you like. 5. Meanwhile, return the large pot of water to a boil. Add the bucatini and cook, stirring occasionally for 9 minutes, or 1 minute less than the package directions. The pasta should be slightly undercooked; it cooks a little more in the sauce. With a heatproof measuring cup, scoop out 1 cup of the pasta water. 6. With tongs, remove the pasta from the pot and transfer to the sauce. Add about 1/4 cup of the pasta cooking water. Cook, stirring constantly, for about 1 minute, or until the sauce thickens and coats the pasta. If needed, add more pasta water, a few tablespoons at a time, to keep the sauce from drying out. 7. Remove the pan from the heat. Stir in the cheese. Divide the pasta and sauce among 4 shallow bowls. Serve with extra cheese. Sally Pasley Vargas
