3 Michelin Star Pasta You Can Actually Make at Home

Name: 3 Michelin Star Pasta You Can Actually Make at Home
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Red onion, chopped; Carrot, chopped; Celery stalks, chopped; Olive oil; Orecchiette pasta; Mushrooms, chopped; Chicken stock; Cold butter; Spinach, chopped; Vinegar (red wine or white); Salt and pepper; Parmigiano Reggiano

A simplified take on Chef Clare Smyth’s pasta — creamy, risotto-style orecchiette with sofritto, mushrooms, spinach, butter, and Parmigiano.

A Michelin-Worthy Pasta You Can Make at Home 🍝✨

Craving a restaurant-quality pasta dish without leaving your kitchen? This 3 Michelin Star Pasta You Can Actually Make at Home is inspired by Chef Clare Smyth and adapted into a recipe you can pull off on a weeknight. Think of it as a creamy risotto-style orecchiette loaded with sofritto, mushrooms, butter, and spinach — all finished with a sharp sprinkle of Parmigiano.

The best part? It’s made in just one pan with simple ingredients, yet it tastes like it came straight from a fine-dining kitchen.

Why This Pasta Works 🍄🥬🧄

Sofritto magic – slowly cooked onion, carrot, and celery create the flavor base.
Risotto technique – simmering pasta directly in stock builds creaminess without cream.
Balanced richness – butter and Parmigiano give depth, while spinach and vinegar keep it fresh.

This combination makes the dish elegant, hearty, and full of layers of flavor — a true comfort food with a refined edge.

Key Ingredients & Tips 📝

Orecchiette: the best shape to cradle the silky sauce.
Mushrooms: earthy umami that pairs beautifully with the butter.
Spinach: a burst of freshness and color at the end.
Parmigiano Reggiano: the essential salty finish.
Vinegar: just a splash brightens up the whole dish (don’t skip it!).

💡 Pro Tip: Treat the pasta like risotto — stir often and add stock gradually to achieve that luxurious texture.

Step-by-Step Method 🍳

Build your sofritto
Heat olive oil and sauté onion, carrot, and celery with salt and pepper until softened and aromatic.
Toast and simmer
Add orecchiette and toast for a minute. Stir in mushrooms, then cover with stock. Simmer gently, stirring often and topping up with stock as needed.
Finish strong
When pasta is nearly al dente, stir in butter, spinach, and a splash of vinegar. Season well and serve hot with plenty of Parmigiano.

Perfect For 🍷

This pasta is versatile enough for:

Weeknight dinners when you want something special in under an hour.
Date nights with a glass of red or crisp white wine.
Entertaining — it’s simple but tastes impressive.

FAQs ❓

Can I make this vegetarian?
Yes! Swap chicken stock for vegetable stock. It’s still creamy and flavorful.

What pasta shape works best?
Orecchiette is perfect, but small shells or ditalini also work well.

Do I have to add vinegar?
It really helps balance the richness. If you don’t have vinegar, lemon juice is a great substitute.

Final Thoughts 🌿

This dish is proof that Michelin-level cooking doesn’t have to be intimidating. With just a handful of ingredients, patience, and a one-pan technique, you can bring a refined, creamy pasta to your own table.

Whether you’re cooking for yourself, family, or guests — this recipe will impress every time. ✨