American chefs are making the iconic Italian staple their own, expertly pairing authentic handmade pastas like garganelli and strozzapreti with delicious sauces—some classic, some totally new. At these terrific spots across the country, the pasta is always perfect.
November 2010
Amis
Philadelphia
First came Vetri, then Osteria, and now this affordable trattoria from chef Marc Vetri. Simple Roman-style pastas—tonnarelli cacio e pepe (pecorino and black pepper), bucatini alla gricia (pork belly, chili flakes, and pecorino)—are favorites. 412 South 13th Street; 215-732-2647; amisphilly.com
Philadelphia
First came Vetri, then Osteria, and now this affordable trattoria from chef Marc Vetri. Simple Roman-style pastas—tonnarelli cacio e pepe (pecorino and black pepper), bucatini alla gricia (pork belly, chili flakes, and pecorino)—are favorites. 412 South 13th Street; 215-732-2647; amisphilly.com
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