Dazzling diners since 1981, Lidia Bastianich’s Upper East Side institution Felidia garnered three stars from the New York Times and a Beard Award nomination for Outstanding Restaurant, thanks to chef Fortunato Nicotra’s masterful work. Earlier this year, chef Nicotra joined us at the Beard House for an indulgent feast featuring innovative twists on Italian classics.
One shining example: his Spaghetti Squash Cacio e Pepe. A riff on the classic Roman dish, this reimagined, veg-centric version pairs twirly-worthy strands of squash with the requisite cracked black pepper and showering of salty Pecorino cheese for a decidedly pasta-adjacent meal—without the extra carbs. Get the recipe.
Hungry for more? View our entire recipe collection. See all upcoming Beard House event menus and book your seat at jamesbeard.org/events.
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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
