Chef Michael White has been called a "pasta titan," defining modern Italian cuisine across the country. His accolades span decades and include James Beard Awards, six simultaneous Michelin stars and multiple New York Times 3 and 4-star reviews. Nancy Chen visited his latest restaurant, Santi, in New York City for a bite on #TheDish. | CBS Mornings
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867K views · 538 reactions | Chef Michael White of Marea, Morini, and Ai Fiori knows carbonara. He talks through what al dente means, how to cook spaghetti perfectly al dente, whether you should use guanciale, bacon, or pancetta, and whether it’s ever appropriate to throw your spaghetti against the wall. The real secret, though, is copious amounts of pecorino and parmesan cheese. Check out the recipe here: https://vice.video/2ka5fRM | How-To | Facebook
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