Andy Makes Pantry Pasta | From the Test Kitchen | Bon Appétit
This dish is for when a 3 p.m. hang turns into a dinner party or when you’ve had too long of a day at work. But just because it’s comfort food doesn’t mean there aren’t techniques. They’re the same ones that go into every restaurant pasta you’ve ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
Get the recipe:
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Andy Makes Pantry Pasta | From the Test Kitchen | Bon Appétit
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U m'am what?
Oooooh got 'em.
Who does not want to marry Andy?
did someone say butt??
Is he high?
Would you marry me??? Seriously you are so good looking and you can cook👨🍳
Pasta all'americana..frittura di aglio con burro a quintali..come riuscite a digerire ste porcherie??
Excellent..!!
These comments are thirsty as heck
Will be making in the morning!
Made this with just olive oil, tons of garlic, chilli flakes, and some not so salty cheddar cheese that I thought useless and it's super goodd! ♥️♥️
Soooooo… im pretty late to the whole BA test kitchen party but ive been soakin up a TON of your videos in the last few months. I gotta say… these are my favorite people ive never actually met.
doing this during quarantine cause you know …
This looks great, but can we get an authentic pantry pasta, like with only what's in a regular American pantry, no fancy stuff, no fresh stuff, like in honor of the isolation and unwillingness to grocery shop?
Instead of anchovies which I don't have, I used 2 tbsp of fish sauce. This is one of my favorite pastas now. So effin' good!
Who else would totally mosh with Andy?
looking is my favorite part ; )
I might have fallen in love
Y E S ! B O N G R I P P E R !
Can you use anchovy paste instead?
Anchoas de Cantabria! Great choice sir
Scrolling through I thought this said "Angry pasta" which would have been great. This is great too though, of course.
Is it just me or did you guys also not see him use the anchovies in the dish?
I'm having a mental breakdown because everytime I try to make an emulsified cheese based sauce it ALWAYS ends up overcooked and stuck to the bottom of the pan. My heat is on LOW as it can go I'm ready to just give up and never try to make this stuff anymore.
Ps I know it's not the recipies or bon appetite, it's me and I'm doing something wrong but I dont know what it is at this point.
I love this, I had to idea BA had a recipe for it, I make this pasta all the time. Sometimes I add some fresh cherry tomatoes and/or capers.
Was that “Doughnut For Days” by Vanilla Bean Situation I hear on about 1:10?
Brads got great taste in music
<3
BONGRIPPER RULES!!!!
why did I think Andy was shy…?
Am I the only CHOCKED by the fact the BA chefs throw away so much food ?
It's a super unecological habits that is totally out of our time and must be eliminated. I'm so disapointed.
y am i turned on rn
So what do you call this? A really watery modified cacio e pepe?
Yummy!!!
Andys my fav. So funny 😊
I love him
I'm not saying I came here for Andy's arms, but I came here for Andy's arms
“Don’t look at my butt”
IT’S REWIND TIME
Ahh that’s hot, that’s hot
I love how chaotic Andy is!
oh sis is serving the sass today..
Christ, you guys make the best food
Oh we ALL looked Andy! 😘😂
Oh my goodness , Anchoas Ortíz😮
The fact that Andy is a metal head might be my favorite fact that I know about him.
🤣 Oh, you are so cute!!!
Why is the garlic sliced and not minced? Interesting
Can i use butter instead of olive oil?