7 easy pasta dishes that Michelin-starred chefs swear by

Anneta KonstantinidesSep 26, 2020, 20:21 IST

Insider asked Michelin-starred chefs to share the pasta dishes they love whipping up at home and in their restaurants.Joe Weaver

Insider asked Michelin-starred chefs to share their favorite pasta dishes, along with tips to easily re-create them.
Srijith Gopinathan recommends combining tagliatelle with white truffles for a "sinfully rich" pasta dish.
Josh Emett told Insider that his favorite carbonara recipe is a "must-have in any cook's repertoire" — and only takes 10 minutes to make.
Alex Hong loves whipping up a big lasagna, which he said "gets better every single day it hangs out in your fridge."

Would you like red or white sauce? Long strands of spaghetti or short pieces of penne? Bowls of noodles topped with meat, or just drizzled with olive oil and colorful veggies?

The options are endless when it comes to pasta, an ingredient so versatile that there's truly a dish for everyone.

So Insider asked Michelin-starred chefs to share the pasta dishes that they love whipping up in the kitchen, plus their tips and tricks so you can easily re-create them.

From squash and sage gnocchi to cacio e pepe, these delicious dishes will have you ditching your regular old spaghetti.

You can whip up cacio e pepe with just three ingredients.

All you need to make cacio e pepe is pasta, cheese, and black pepper. Alexander Prokopenko/Shutterstock

Splurge on some white truffles to make your pasta night at home feel extra special.

Chef Srijith Gopinathan loves combining white truffles with tagliatelle pasta. Bepsimage/Getty Images

Chef Josh Emett believes every home cook should know how to make this classic carbonara.

Giorgio Locatelli's carbonara pictured in Chef Josh Emett's cookbook "The Recipe." Kieran E. Scott/The Recipe

Emett has also loved making butternut squash and sage gnocchi, especially when he was at home during the first few months of lockdown.

Chef Josh Emett's butternut squash and sage gnocchi. Josh Emett

Chef Alex Hong loves making gnocchi with russet potatoes at his San Francisco restaurant.

Chef Alex Hong's gnocchi at Sorrel Restaurant in San Francisco. Joe Weaver

Hong also often whips up lasagna, which he said "gets better every single day it hangs out in your fridge."

Hong believes that the Béchamel sauce is key to a great lasagna. Nicolesy/Getty Images

Or go for a classic spaghetti bolognese.

Chef Paul Liebrandt said making a great bolognese sauce is all about patience. Piyato/Getty Images

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