PACINO & BELLINO
PACINO PASTA
The connection between "Bellino" and "Pacino" refers to Italian-American food writer Daniel Bellino Zwicke, who famously documented actor Al Pacino's favorite off-menu pasta dishes. [1]
While working as the wine director at the historic New York restaurant Barbetta, Zwicke regularly served Pacino. He revealed in his cookbook, Sunday Sauce, that despite the actor's intense screen presence, his absolute favorite meal is incredibly simple. [1, 2]
Al Pacino's Go-To Dishes
- Spaghetti Aglio e Olio: This is Pacino's ultimate favorite dinner. Even though it was not on the menu at Barbetta, he requested it on every visit. This minimalist Neapolitan dish consists of spaghetti tossed with garlic sautéed in olive oil, red pepper flakes, fresh parsley, and Parmigiano-Reggiano. [1, 2, 3]
- The "Al Pacino" Spaghetti: Because of his frequent off-menu orders, the New York restaurant Serafinaofficially added the dish to their menu under the name "Spaghetti Aglio & Olio 'Al Pacino'". [1]
- Sunday Sauce: Daniel Bellino Zwicke frequently ties Pacino's legacy to traditional Italian-American comfort food—like Sunday Sauce alla Clemenza from The Godfather—across his food blogs and social media.
SUNDAY SAUCE
SPAGHETTI MEATBALLS
PACINO PASTA
LASAGNA - FRITTATA & MORE ...
PACINO PASTA RECIPE
Ingredients
- Spaghetti: 1/2 pound (225g)
- Garlic: 4 large cloves, sliced paper-thin
- Extra Virgin Olive Oil: 1/3 cup (use high quality)
- Red Pepper Flakes: 1/2 teaspoon
- Fresh Italian Parsley: 1/4 cup, finely chopped
- Sea Salt: For the pasta water
- Parmigiano-Reggiano: Freshly grated (optional, for serving)
Bring a large pot of heavily salted water to a rolling boil. Drop the spaghetti and cook until it is 1 minute before al dente. [1, 2, 3]
While the pasta cooks, add the olive oil and sliced garlic to a large skillet over cold, medium-low heat. Let the garlic warm up slowly to infuse the oil. [1, 2, 3, 4, 5]
Cook the garlic for about 2 to 3 minutes until it turns a light golden blond color. Do not let it burn, or it will taste bitter. Stir in the red pepper flakes for 30 seconds. [1, 2, 3, 4, 5]
Ladle 1/2 cup of the boiling pasta water directly into the skillet with the oil. It will bubble rapidly. Swirl the pan to create a glossy emulsion. Turn off the heat. [1, 2, 3, 4]
Drain the spaghetti (reserve extra pasta water). Drop the pasta and the chopped parsley into the skillet. Turn the heat back to medium. Toss everything continuously for 1 minute until the sauce coats the strands beautifully. Add more pasta water if it looks dry. [1, 2, 3, 4, 5]
Plate immediately. Top with a sprinkle of fresh parsley and a dusting of Parmigiano-Reggiano if desired.
