BA's Best Pasta and Grains
These recipes are part of our BA's Best collection. Check out all of the recipes that made the list.
Marcus Nilsson1/10Lasagna Bolognese
This version of the Italian classic tastes as though it's been perfected over generations. Click here for a step-by-step video. (Check out all of the recipes that made the list.)
ALEX LAU2/10Spaghetti and Meatballs All'Amatriciana
The classic recipe you always wanted, with a little kick. (Check out all of the recipes that made the list.)
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman3/10BA’s Best Baked Ziti
We know ricotta is a traditional addition, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven. (Check out all of the recipes that made the list.)
Alex Lau4/10Gnocchi with Sage, Butter, and Parmesan
Choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. (Check out all of the recipes that made the list.)
Alex Lau5/10The Silkiest Carbonara
At Pirelli's restaurant in Rome, chef Barbara Lynch ate what was, for her, the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. In Boston, where Lynch has five restaurants, she set out to master the dish. Her yolk-heavy recipe is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. The tricks? She omits most of the egg whites; their water thins the sauce. Too much cheese overthickens it, so she gradually adds Pecorino while tossing the pasta until she hits the right consistency (the sauce should be loose enough to drag the pasta through). Lynch was right: It's a pasta worth mastering. (Check out all of the recipes that made the list.)
Ditte Isager6/10Shrimp & Grits
This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. (Check out all of the recipes that made the list.)
Marcus Nilsson7/10Ligurian Pesto with Spaghetti
This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches. (Check out all of the recipes that made the list.)
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman8/10Macaroni and Cheese
Don’t be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles. This recipe also easily doubles—because one can't have too much mac 'n' cheese. (Check out all of the recipes that made the list.)
©Romulo Yanes9/10Pasta al Pomodoro
The secret to this simple tomato-based pasta recipe? Pasta water and butter. (Check out all of the recipes that made the list.)
Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon10/10Tuna Casserole with Dill and Potato Chips
