The City Magazine Since 1975

Pasta Party

April 2018
Pasta Party
PHOTOGRAPHER: 

Here’s where to carb-load before the Bridge Run—or whenever you have a craving

Bacco
Runners won’t have to go far from the start line to dine at this Mount Pleasant mainstay. Order chef Michael Scognamiglio’s “Scialatielli con Gamberi,” thick-strand noodles topped with sautéed tomatoes and shrimp and finished with parsley. 976 Houston Northcutt Blvd., Ste. O, Mount Pleasant; (843) 884-6969; www.baccocharleston.com

Juliet 
This is the spot for the fleet-footed and fashionable. Chef Nate Whiting recommends classic carbonara, a menu staple of housemade linguine tossed with freshly cracked black pepper, Pecorino Romano, crispy pork belly, and egg yolk. One word of caution: the dish is on the heavier side, so those with nervous stomachs may want to split it with a friend. 654 King St., (843) 329-7543, www.julietchs.com

The Obstinate Daughter
At this Sullivan’s Island eatery, try chef Jacques Larson’s seasonal agnolotti, a ravioli-like dish stuffed with quail and mushrooms and tossed with telleggio sauce. 2063 Middle St., Sullivan’s Island; (843) 416-5020; www.theobstinatedaughter.com

Le Farfalle
Slide into a booth at this contemporary osteria on Beaufain Street and order chef Michael Toscano’s spaghetti dressed simply with lemon, a hint of chili oil, and bottarga (cured fish roe that has a saltiness akin to anchovies, but less overpowering). 15 Beaufain St., (843) 212-0920, www.lefarfallecharleston.com

Al Di La
Escape to this West Ashley favorite for a dish of fettuccine alla Bolognese. “It has protein from the mixture of beef, pork, and veal, as well as a hearty serving of vegetables,” chef Ben Anderson says. 25 Magnolia Rd., (843) 571-2321, www.aldilarestaurant.com