The Classics: Le Cirque's Pasta Primavera
The venerable New York City restaurant Le Cirque is famous for many things—the airy dining room, the power-lunch crowd, the decades-long string of New York Times critics who issue reviews, both glowing and less so, as a rite of journalistic passage. But one thing remains wonderfully immutable: the Spaghetti alla Primavera, a cream-laced pasta dish with vibrant vegetables and toasted pine nuts. Don't look for it on the menu: you have to know it's there; if you request it, the kitchen won't say no.
Here, Marco Maccioni, son of Le Cirque co-owner Sirio, makes the dish while telling its story.
See the recipe for Spaghetti alla Primavera »
See all of the recipes from SAVEUR Issue #150 »