Spaghetti Story

By D.J. Costantino | Alexa Bendek

By

D.J. Costantino
Alexa Bendek
Smoked Spaghetti Aglio e Olio: Smoked Spaghetti, Garlic, Olive Oil, Calabrian Chiles, and Hazelnut Breadcrumbs
Smoked Spaghetti Aglio e Olio: Smoked Spaghetti, Garlic, Olive Oil, Calabrian Chiles, and Hazelnut Breadcrumbs

After a few drinks on a Napa rooftop during a break from filming Bravo’s “Top Chef,” Silvia Barban decided to put pasta in a smoker. Back in the kitchen at LaRina Pastificio & Vino in Fort Greene, Brooklyn, Barban drapes her fresh spaghetti over a speedrack and lets is soak up hickory smoke. “[The smoke] represents America,” she says. At pickup, she sauces the smoky strands ‘aglio e olio’ style with confit garlic and a few other nods to home: Calabrian chiles for her Calabrese mom, hazelnut breadcrumbs, and a showering of chopped parsley. With the dish, Barban tells guests a story in the universal language of the noodle. “This is my life in a bowl,” she says. 

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