3 Michelin Star Pasta (at home)

Ingredients

• 1 medium Red Onion (finely chopped)
• 1 large Carrot (finely diced)
• 2 Celery Stalks (finely diced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 300 grams Dry Pasta (spaghetti, linguine, or fettuccine)
• 480 ml Chicken Stock (homemade or low‑sodium store‑bought)
• 200 grams Mushrooms (cremini or button, sliced)
• 60 grams Fresh Spinach (roughly chopped)
• 28 grams Unsalted Butter (cold, cut into small cubes)
• 1 teaspoon White Wine Vinegar (to brighten the sauce)
• 50 grams Parmesan Cheese (freshly grated; optional whole wheel for dramatic serving)
• to taste Salt (preferably kosher)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the mirepoix

   Finely chop the red onion, carrot, and celery. Set aside.

   Time: PT5M

2. Sauté aromatics

   Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened and fragrant, about 3–4 minutes.

   Time: PT4M

   Temperature: medium

3. Toast the pasta

   Add the dry pasta directly to the pan. Toss constantly for 2–3 minutes, allowing the edges to toast and develop a nutty aroma.

   Time: PT3M

   Temperature: medium‑high

4. Deglaze with chicken stock

   Pour in 480 ml of chicken stock. Stir to coat the toasted pasta, scraping any browned bits from the pan. Bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

5. Cook pasta to al dente

   Allow the pasta to simmer, stirring occasionally, until the liquid is mostly absorbed and the pasta is just shy of al dente, about 8–10 minutes. Add additional stock or water a tablespoon at a time if needed.

   Time: PT10M

   Temperature: medium

6. Add mushrooms and spinach

   Stir in the sliced mushrooms and chopped spinach. Cook for another 2 minutes until mushrooms are softened and spinach wilts.

   Time: PT2M

   Temperature: medium

7. Finish the sauce

   Remove the pan from heat. Add the cold butter cubes and the teaspoon of white wine vinegar. Toss quickly so the butter emulsifies, creating a glossy, creamy sauce.

   Time: PT1M

8. Season and serve

   Season with salt and freshly ground black pepper to taste. Plate the pasta and finish with a generous handful of grated Parmesan cheese.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g