Top Sydney chef says we’re eating a classic pasta dish entirely wrong
It’s eaten like this around the world, but a top Sydney chef has revealed Italians would never serve a popular dish this way as “it doesn’t work”.
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A Sydney Michelin-trained chef has revealed we’re eating a classic Italian dish entirely “wrong” – but fortunately, there’s an easy fix.
Alessandro Pavoni, an Italian-born chef, has explained that while “spaghetti bolognese” is a dish eaten around the world – that’s not how it is eaten in its native country.
The restaurateur, who opened a’Mare, the hugely successful fine-dining Italian restaurant in Crown Sydney in late 2020, said the mistake lies in the shape of the beloved carb, highlighting many sauces are commonly served with the wrong pasta.
“People love using thin or smooth pasta with chunky sauces — like Bolognese on capellini or pesto on penne,” he told news.com.au.
“It just doesn’t work — the sauce slides off or gets lost. You need the right shape to catch the sauce properly.”
Traditionally, Bolognese is dished up with tagliatelle verdi, a fresh pasta recipe made with spinach to give a naturally vibrant, verdant bright green hue.
“The wide green ribbons carry the meat sauce perfectly,” Pavoni said.
“Spaghetti is served with vongole. A light, delicate dish, that lets the clams and garlic shine.”
Using the wrong shape isn’t the only mistake Aussies are making when cooking pasta at home, with Pavoni – who first moved to Sydney in 2003 – explaining there are other “no-nos” to avoid.
“Too much sauce, overcooked pasta, and skipping the final toss in the pan are all things people get wrong when recreating iconic Italian dishes,” he said.
“Pasta should be al dente, coated — not swimming — and finished in the sauce with a splash of pasta water. That’s how it all comes together.”
His top tips for mastering the art of pasta at home include, salt your water, use a big pot, and never rinse the pasta.
“Always finish it in the sauce — that’s where the magic happens,” he added.
“And don’t overthink it. Keep it simple, respect the process, and the pasta will speak for itself.”
The top chef however isn’t immune from making mistakes of his own, revealing he recently switched the pasta shape in the iconic pesto dish sold at a’Mare.
“The pesto pasta is one of the most popular items on the menu, but we have moved away from trofie, a short, twisted, spiral-shape, and now use the trottole, a thick twirl,” Pavoni said.
“It scoops more sauce, adds texture, and elevates the dish.
“Customers love it because the pesto is made fresh table-side — the smell, the colour, the texture, it’s completely different. It doesn’t oxidise, it’s vibrant. It’s a full experience, not just a pasta dish.”
Originally published as Top Sydney chef says we’re eating a classic pasta dish entirely wrong
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