5 Pro Chefs Make Their 5-Ingredient Pasta Recipes | Test Kitchen Talks | Bon Appétit

i'm constantly moving it around i still have garlic pieces in there i don't necessarily want to sit in one place for too long i'm also pretending like i have a lot to do because there's only five ingredients today we're in the test kitchen making five ingredient pasta dishes i crave pasta every single day pasta is sort of like looking into a mirror and being like who am i today five ingredients is enough to make something that doesn't feel like you've sacrificed on flavor at all that's good oh yeah pasta for me is almost equal to life you know there were some rules to this challenge five ingredients being the main one and we had a couple freebies you get the pasta being one of them this is the one i'm going to be using it's a little analetti i refer to it as an adult spaghettio it's just a really fun easy shape to eat it's great in really loose sauces i got some extra virgin olive oil some butter and some salt they gave me salt and pepper very kind once again so those are my free ingredients what i think is nice about this pasta dish is that it i personally like food cold and leftovers i think uh certain pasta dishes especially ones that aren't like a cream ford but more of a tomato uh you can kind of get away with eating them cold a little better it'll be a nice saucy fully covered little noodle ringo and a little cheesy little shrimpy everyone's made a version of this at least some point in their life we're gonna have the shrimp real quick just right down long ways i'll nip it at the tail so we just get the full meat and the tail stay on there and i like how they curl instead of just being like a just like a it does like a you know and it'll make a nice little bite let's pick some herbs real quick parsley um you know it's versatile i love it it's got a deep vegetable flavor all right so we've got our parsley and then a little tarragon and i'm just going to pick the leaves off on this one all right all right we're going to give the parsley just a little rough a little rough go let's get the water going yeah that's about right all right so we're going to salt it to taste like the atlantic ocean not the pacific ocean the atlantic ocean and what i do like about dried pasta is that you know it comes together pretty quick the hardest part is boiling the water a little olive oil a couple tablespoons there no big deal we're gonna have this slowly all right i forgot i didn't need to sweat anything so adding your loose tomatoes to your hot oil you're gonna make a mess that was a big no-no but we did it anyway you know i got a little add i suffered my whole life so i don't want to go walking around and start telling stories about squirrels or something because then we're going to overcook our pasta oh yeah yeah go time whenever you make pasta everyone knows this and if you don't now you do save a little bit of the water so you can help build your emulsified sauce we cooked our pasta al dente and now we're just going to finish it off in our sauce yeah there we go shrimp and these are going to cook quick like real quick pasta water if you learn anything from this episode let's put a little bit of butter in your tomato sauce a little parmesan cheese here and now we added the herbs real quick they don't need to go cooking heavy boom that's kind of it those shrimp are are done we're going to give it 30 seconds on low all right we're ready it's easy as it gets you know plate this bad boy right up we're going to add some more parmesan cheese and a little a little black pepper oh beautiful yeah a little analetti shrimp adult spaghettio for all those viewers out there that weren't allowed to eat spaghettios as a child like myself this one's for you it's delicious creamy it's saucy very saucy and that's that's good it's actually it almost does have kind of a spaghetti i mean that those tomatoes do have a little bit of a sweetness to them nice little marriage of flavors again nice little marriages simple flavors that you know anyone can do they come together super quick like the longest parts making the pasta and you can even do that the day before i wanted this to be super easy super low lip so everything is going to happen in one pan it's my spicy creamy saucy pantry pasta for my pasta choice i decided on buccatini because i think for a light creamy sauce a long noodle is really nice and bucatini is tubular so there's a hole running through the center which is a great place for more sauce to land everything comes together in one pan so you're not like worrying about a colander boiling a huge pot of water for like 15 minutes you can literally start and finish in like one sitting it'll take you 20 minutes so i'm going to start by just putting the pasta straight in the pan you want to finely chop the parsley it should sort of like melt into the sauce it's definitely important to get everything done before you go to the stove because everything comes together so quickly at the stove and you want to sort of be active while you're there tossing and turning the pasta i like to thinly slice the garlic so it can sort of melt into the pasta sauce i'm going to grate parm and i'm gonna add capers and then calabrian chili paste this stuff can be pretty spicy so if you have a low spice tolerance i wouldn't use anything more than like a teaspoon the chilies almost get a little bit pickly from the vinegar and it's salty it just brings a lot of heat and flavor as opposed to just using chili flakes where you're just gonna get heat so almost everything that i need is in the saucepan so i'm gonna take it to the stove and we're gonna finish it off there i'm gonna add some salt some olive oil two and a quarter cups of water for six ounces of noodles so that everything cooks in the right amount of time put the heat up to high and bring it to a boil while it heats up i'm just gonna move the pasta around a little bit just to get it started and you wanna keep doing this throughout the process i know it might seem nerve-wracking to put your pasta and water in one pan but it's super easy and it works really well because you get pasta water from the fact that the boiling is happening in this one pan so you get that creamy starchy quality the pasta cooks through it absorbs the right amount of water leaving you with enough to get a sauce as well another really great thing is that the pasta is sort of like swimming in this like flavorful water and all that is sort of being absorbed into the noodle you can see that the water is starting to get like murky and that's from the starches releasing into the water and so we're already sort of getting a thicker sauce this needs like another minute or so so i'm gonna add the parsley and most of the parm it looks perfect there's like a little bit of a glossy sauce happening i'm gonna just taste it to make sure it's fully cooked through i'm gonna finish it with a little bit more fresh parsley some parm and then my freebie ingredient black pepper it's done it's ready it looks so cute so you can definitely taste the capers it's nice and spicy from the clay brian chili paste the garlic gives it some nice step and the palm just you know amps up the saltiness and gives it that creamy texture i love pasta and this is my favorite way to make it when i'm feeling lazy and i just don't want to bother but i still want a lot of flavor okay so i'm really excited to be sharing this pasta dish with you it's inspired by the time that i spent in italy i lived in florence for five years and a lot of the dishes that we would eat after coming home from a night out would be the most simple dishes but also the most delicious my dish today is pancetta with piselli which are green peas i'm gonna work today with the titsalini they're really cute really tiny and i think that they're gonna soak up the sauce really well this pasta dish works for me because it is fatty and has a lot of flavor from the pancetta the peas bring a nice color a bright punch a little bit of texture and it's lightly saucy from the white wine but the cheese definitely adds everything that you need it to make it amazing i like to smash the garlic because i feel like the flavor of the garlic actually is able to come out without getting too bitter this way you get to lightly infuse the oil i might still get the flavor the trick for me personally for really great pasta is salting your water i think a lot of people forget to do that these detalina pasta are really tiny so the cooking time on these is going to be much faster than regular pasta so i'm going to wait a little bit to throw that in so that the timing of everything can come together i'm going to use a mix of olive oil and butter i like using butter and olive oil because the mix of the fat is going to be more creamy it's going to be richer so as it goes i'm going to go ahead and throw my smashed garlic in but i'm just going to let the garlic flavors infuse with the oil the pancetta also is very savory has a lot of fat in it so we can just be aware of the amount of salt that we're adding in the ends the reason why i like pancetta is because as you can see there's a lot more meat to fat ratio whereas i think with bacon when it comes slice it just melts you don't get that bite of fattiness that you're looking for so i'm actually gonna throw my pasta in here now and then make sure that you actually stir your pasta in the pot so it doesn't stick to the bottom of the pan the pancetta is starting to render out the fat and then this is the perfect time to add the white wine white wine will help bring in acidity so this pasta and helps give you a nice little vase up for the sauce as well so the texture on the noodles that i'm looking for is al dente people are like what is al dente and it means to the tooth that means you want it to have a nice bite to it i think we're there go ahead and add some pasta water i'm gonna add a little bit of butter to emulsify this pasta add more flavor make it a little bit more creamy i'm gonna go ahead and add my frozen peas i think so much of like the american culture it's like add cream to make it creamy if you have butter and you have the pasta water at home that's all you really need and i mean look at all this like beautiful fat from the pancetta you want to be able to taste the ingredients if to add cream you're going to take that away all right so it looks like we're ready to plate all it needs is the cheese so i've got parm that i'm shaving on here i'm doing a little pre-shave and then i'm going to mix everything together it definitely is like really cutesy using dittelini yeah i mean it kind of is like a little kid dish but i mean it's perfect i'm gonna add a little bit of black pepper and then finish it with a little bit of olive oil it smells delicious all the ingredients in this dish are like almost the same size i'm always the type of person that's searching for the perfect bite the peas add a nice like sweetness like creaminess texture to it the cheese is nice and sharp the black pepper adds a nice little hint of spice it just like really takes me back home to italy i think that if i was late night drunk i'd be really happy eating this too i'm making a very special summer balsamic pasta sun gold tomatoes are the shining star of this dish i typically grow them in my backyard every year they're sweeter than most other tomatoes so i always go with them over like your regular cherry tomato or aroma tomato today i'm working with these fun little trumpet shaped noodles let me tell you about this texture here okay those ridgy little pieces along the trumpet shapes you'll get some garlic treasures you'll get get a little piece of tomato worn down tomato that gets stuck in those ridges or in the little trumpets and it's just like these nice little flavors on flavors i'm going to mince garlic i love a fresh herb moment whenever i get the chance so we're just gonna do some nice torn chunks of basil that's it that's the prep it's nice and simple so i put my hair up because you know we don't need any dreads on fire you know what i'm saying so oil's feeling pretty good i'm gonna go ahead and add that garlic we're also gonna add a generous amount of red pepper flakes i like heat garlic's looking browned we're going to add our tomatoes our halved tomatoes cooking half of the tomatoes in this fashion where they're have it's going to create this juicy jammy sauce and you're just gonna want to allow those tomatoes to gently cook down after you kind of see your tomatoes glistening a bit you're gonna want to apply a little pressure to those tomatoes because that's gonna be the base for your sauce so at this point actually our tomatoes are starting to break down so i'm just gently applying pressure with the back of the spoon and you can notice the sauce is getting kind of glittery and shimmering a bit which is a great sign i'm going to add our basil that we tore and i'm also gonna add salt and our trumpets are in these tomatoes should reduce a bit and get like nice and softened so that you can get like these nice juicy textural bursts of flavor while you're eating your pasta oh man this sauce is looking delish getting that basil garlic deep tomato smell i love it so much it's so rich and fatty and flavorful it's like exactly where i want it so i'm just adding balsamic and it'll kind of mute out and then we'll add some more at the end for an additional burst of flavor because i really want that balsamic to shine through all right let's try our pasta that's it we're gonna add our pasta to that sauce and you can see it just provides this really gentle coating you can already see the pasta sauce and the basil and the garlic is sticking to those ridges which is really nice look at this glimmering goddess here okay we're going to get some basil in there fresh basil and i like a little additional balsamic glaze over the top it just looks really pretty as well and a little bit goes a long way but it really provides a nice depth of flavor this is my sun gold balsamic pasta dish she's glossy she's elegant she's sweet salty fatty so good especially when you get like a full tomato it just bursts in your mouth and adds to that saucy feel dish comes together quickly nice texture playing very bright good punch of heat and it's really good hot or cold so i think it's the perfect summer pasta dish if you're only gonna have five ingredients might as well just do the most luxurious thing that you can with what you have and treat yourself with all of these really incredible ingredients that maybe you don't usually use but feel special because they are i am making a squid ink based pasta with cured egg yolk and batarka i chose to work with the spaghetti alakazara if you look very closely to the actual shape of the noodle it's more of a square shape and that's because it's pressed through this sort of like guitar string device it kind of creates these like very like hard edges it's not too far away from something that you've maybe already had but this is just like a little added detail to make your knight feel a little bit more fancy so oftentimes you'll hear it referred to as squid ink today i'm using cuttlefish ink because it's a bit easier to find and you can buy it online it kind of adds this unexpected fishy salty flavor one of my favorite things to do at home that i keep in my pantry is curing egg yolks this is a two to one salt to sugar mix create a divot drop the egg in cover it up with the same mixture super easy to make and it adds a bit of richness to your dish i'm gonna rinse them off because i don't want any of the excess salt but it has a sort of creaminess on the centers like you break it open kind of like a caramel candy and it kind of adds more wetness to your dish batarga is the pancetta of the sea if you will one of my favorite pastas to eat is a carbonara and so i wanted something that had that jowl pancetta-like feel but still in the seafood family and it's going to add that depth and contrast the dish that i'm looking for i'm using a white wine this is a pecorino just something that's a bit more dry and crisp first of all if something that you're not going to drink then i'm probably not going to add it to my food and i think that also you should treat yourself while you're making pasta so of course i'm going to use a quarter cup of this wine but what happens to the rest of it that's kind of my business and i'm waiting for my garlic to get hot i'm going to add my squid ink what we're looking for is not only the color to add some sort of characteristics because the dish is so simple but we're also looking for that sort of well-rounded seafoody flavor to kind of come out as well and add about a quarter cup of white wine to the pan go ahead and drop my noodles in all right six minutes this is looking good garlic is obviously very present and so is that sort of fishiness that you're getting from the actual squid ink but what i'm also gonna do is add butter into it and butter also helps to kind of like bring everything together in the pan once it cooks down enough we want for the sauce to be slightly sticky but we also want it to be glossy and just kind of velvety if you kind of scrape the bottom of your pan you can also see how quickly the water cools back into place that's how you know that the evaporation of the wine is happening and everything's kind of coming together i'm gonna quickly transfer the noodles to making sure it's coated properly in the pan becomes super black super luscious so i'm gonna top the squidding pasta with my cured egg yolk and then what we're gonna do is we're going to just give a good dusting of our batarga on top of that and so we have this beautiful sort of like golden yellow cloud and then for good measure because i think you do always need like a little bit of spice because i'm just gonna shave like whole peppercorns so this is my fancy as hell squid ink cuttlefish in parentheses batarga pasta with cured egg yolk all right so let's see what happens oh oh she juicy i could cry it's like a gushers does anyone have gushers growing up hell yeah honestly a little finishing salt why not targa has this really nice cured fish moment so on top of the squidding itself it is adding so much flavor and also like another textural element to the whole dish this is satisfying not only because it is a delicious feeling meal but also feels like it is something special with not a ton of ingredients and that's really what you're looking for is like you know if you're coming home from a busy day of work and you don't really feel like cooking and you don't want to put up too much time in it this came out together in like less than 20 minutes give or take the curing of the egg however if you have in your pantry already you're good to go oh i don't know how you're supposed to make this dish without garlic damn you in your five ingredients i don't know how i left garlic out i probably just assumed that it was like a freebie like how sick world is this i gotta choose parsley over garlic never doing this again

Channel: Bon Appétit

Views: 1,678,017

Keywords: 5 ingredient pasta, 5 ingredient recipe, 5 ingredient recipes, ba brad, ba test kitchen, bon app, bon appetit, bon appetit brad, bon appetit recipe, bon appetit recipes, bon appetit test kitchen, brad leone, bucatini recipe, chrissy tracey, devonn francis, easy pasta recipe, food, make pasta, make shrimp pasta, melissa miranda, pancetta pasta, pasta recipe, shrimp pasta recipe, spaghetti alla chitarra, spaghetti recipe, test kitchen talks, zaynab issa

Id: yiUWgIcmkig

Length: 18min 58sec (1138 seconds)

Published: Thu Jun 16 2022