Pasta & Basta!

Throwback to last weekend's lunch date when we ate ourselves silly with this huge ass portion of hearty, meaty pasta.

Spaghetti, red wine tomato sauce, bacon, minced pork, Parmesan, oregano.

It's a pork [and carb] lovers dream come true.

Basilico introduces a new menu by Chef Luca Beccalli! Our favorite dish is this beautiful handmade pasta I'm craving for right now – yes, at 10 in the morn.

Stuffed with pear and Tuscan pecorino cheese, this faggotini pasta draws on a well-balanced mix of sweet and savory, an unexpected hit of sweetness from Gorgonzola sauce slicked with braised radicchio that enthrals the tongue.

Cause that's where the money's at. 😉

Of all the mouth-watering dishes on the menu, it is the pasta that’s exceptional. Of the six that we had, there wasn’t one we didn’t love—that’s what you get when you have an Italian chef helming the kitchen.

This strozzapreti with braised oxtail is beyond delicious. Elongated forms of al dente cavatelli pasta are served with Black Angus oxtail marinated in Barolo for 48 hours, before braised with mirepoix to create a chunky tomato ragout with intense sweetness; its meat collapsing from sheer tenderness. It is the kind of intense sweetness that forces one to savor it slow and think only of fields of gold.

Read the full review on GourmetAdventures.net.

What happens when you wake up ravenous: you think of carbs, aka pasta. And this gnocchi is so insanely good that we can't stop craving for it.

It's got the perfect texture and tenacity of handmade gnocchi—thick, soft and chewy; and its accompanying shredded pork sausage adds just the right amount of meatiness juxtaposed against sun-dried tomatoes and almond sauce. Freshly shaved fennel and dill add crunch and texture – delicious!

A new concept by Immanuel French Kitchen comes By The Fire opposite I12 at Joo Chiat. Who would've thought a coffeeshop stall would execute such levels of deliciousness?

Ribbons of al dente spaghetti are coated with a flavorfully rich and creamy squid ink sauce (that thankfully doesn't stain the teeth) and tossed together with chopped spring onions, bonito flakes and thick slices of crunchy garlic we couldn't get enough of. It's even served with two whole scallops. Delicious, substantial, and value-for-money!

My virgin visit to Spizza left me more than pleased. This fresh fettuccine pasta is perfectly al dente, its tenacity offering just the right amount of bite, each chewy noodle coated in a piquant savory tomato sauce with a subtle kick of chili, and thick, luscious chunks of succulent crab meat.

I'll definitely be back for more!

We ravenously we tuck into the beautifully executed seafood mafalda. Al dente strips of fettucine is coated in a thick tomato and cream sauce that isn’t too cloying, while boasting of rich flavors that grace the palate with ease. Fish, squid and de-shelled chilled prawns are tossed in the pasta, crowned with an abundance of rocket salad that’s supposedly dressed in yuzu that our palates failed to pick up on, but oh-so-delicious anyways. Read the full review on DEN on GourmetAdventures.net!

Coils of linguine and sliced mushrooms luxuriate in a cream sauce that is further thickened with the golden yolk oozing from a sous vide egg. Are you ready for this? Burst the yolk at www.gourmetadventures.net.

Al dente ribbons of tagliatelle pasta coated in an appetizingly delicious sauce of beef jus served with tender chunks of beef cheek braised in balsamic with fragrances of rosemary and thyme. So enticing was this that our lunch partner wished they had ordered the same (after one bite). Full review on GourmetAdventures.net.

Al dente elbows of macaroni pasta slathered in thick strands of chewy mozzarella accompanied by chunks of fresh Boston lobster meat, doused in a tasty and robust lobster bisque. Roe from the lobster head adds a nice depth to the already delicious dish. At $18, what a steal!

One of our favorite restaurants for cheap and good pastas is Platypus Kitchen, where pastas are handmade daily. The Spicy Diablo is one of their best selling signature dishes, created when the restaurant first opened. We love how each strand of handmade noodle is well dressed with a robust house-made seafood sauce and fragrant garlic oil. Generous portions of succulent crab meat chunks and whole prawns (conveniently de-shelled), and garlic pieces crown the dish; garnished with a sprinkle of chili flakes for a little oomph. Delicious!

Oodles of al dente handmade pasta noodle thickly coated with a creamy pink sauce, topped with generous chunks of sweet and succulent crab meat with an added savory crunch of tobiko, flaked with nori. Simple ingredients executed beautifully.