Chef Joshua Pinsky of Momofuku Nishi's Bucatini Pasta

Here's the winner of Pastificio Di Martino's contest to find the best pasta in NYC
Bucatini pasta
Pastificio Di Martino

Chef Pinski's Bucatini Pasta

On Friday, June 23, 2017, ten finalists competed at the James Beard House in hopes of cooking a pasta dish that the panel of judges would deem the Best in New York City. After the water was strained, the noodles from chef Joshua Pinsky of Momofuku Nishi were crowned the best ― and now you can recreate the winning dish in your own kitchen with the below recipe. The chickpea hozon ― which is similar to miso paste ― can be purchased here

2
Servings
442
Calories Per Serving
Deliver Ingredients

Ingredients

Bucatini Pasta

  • 100 Grams Pastificio Di Martino bucatini pasta
  • 45 Grams chickpea hozon
  • 45 Grams unsalted butter
  • 2 Grams extra virgin olive oil
  • 12 Dashes of coarse ground black pepper (peppermill)
  • 1 Pinch of salt

Directions

Bucatini Pasta

Cook the pasta in salted lightly boiling water.

While the pasta is cooking (approx. 6-7 minutes) put chickpea hozon, butter, extra virgin olive oil, and ground pepper in the pan with about 4 oz. of pasta water.

When the pasta is very slightly al dente, add it to the pan and turn on the heat--the idea is to make a sauce with a creamy nape consistency, not unlike a child’s buttered noodle.

Taste, finish with one last crack of black pepper, and serve.

Nutritional Facts

Total Fat
21g
33%
Sugar
4g
N/A
Saturated Fat
12g
60%
Cholesterol
48mg
16%
Protein
11g
23%
Carbs
52g
17%
Vitamin A
155µg
17%
Vitamin B6
0.2mg
9.7%
Vitamin C
0.9mg
1.5%
Vitamin D
0.3µg
0.1%
Vitamin E
0.9mg
4.6%
Vitamin K
5µg
7%
Calcium
31mg
3%
Fiber
4g
18%
Folate (food)
135µg
N/A
Folate equivalent (total)
135µg
34%
Iron
2mg
9%
Magnesium
46mg
11%
Monounsaturated
6g
N/A
Niacin (B3)
1mg
6%
Phosphorus
158mg
23%
Polyunsaturated
2g
N/A
Potassium
286mg
8%
Sodium
156mg
7%
Thiamin (B1)
0.2mg
10.3%
Trans
0.7g
N/A
Zinc
1mg
9%

Around the Web