How to make this Michelin starred spaghetti recipe


  • I have never been much of a cook, but I have tried to use these last few months to be more comfortable in the kitchen.
  • So when Michelin-starred chef Josh Emmet told me about Giorgio Locatelli’s recipe for spaghetti alla carabara, I knew I’d have to try it.
  • Emmet told me that a simple dish takes just 10 minutes to make and that it “should be included in any cook’s repertoire.”
  • Even with a few bumps on the way, I came to know that this dish is both silly and delicious.
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Cooking has never really been my strong suit.

For the bulk of my early 20s, “making dinner” is really just for stuffing some cheese in a tortilla and popping it in the microwave. I have burnt Chow Mein immediately to a crisp. And baking? forget about it!

But I have tried to use these last few months to be more comfortable in the kitchen. So when Michelin-starred chef Josh Emmet told me about Giorgio Locatelli’s recipe for spaghetti alla carabara – which he “must have at any chef’s performance” – I decided to make it my next personal test.

Even with one or two bumps on the way, I made a very tasty plate of pasta – proving that this recipe is both silly and Michelin-approved for chefs.

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