Pasta reinvented: How to put gourmet twists on classic Italian dishes
Discover how your favorite pasta dishes like macaroni and cheese and ragù are elevated with unexpected ingredients, refined techniques, and masterful creativity.
Edited by Kaitlyn Dreyling | September 25, 2025
Pasta has long been a comfort food go-to — timeless, satisfying, and endlessly adaptable. And at Hilton properties across the country, chefs are taking this beloved menu staple and giving it a bold, imaginative upgrade.
From a smoky vermicelli take on macaroni and cheese to a slow-simmered lamb ragù, these dishes honor tradition while showcasing inventive techniques and elevated ingredients. It’s a reminder that even the most beloved dishes can evolve, and that creativity in the kitchen is always worth celebrating — whether you’re an award-winning chef or a pasta-loving home cook.
Discover how Hilton chefs elevate pasta to culinary art.
Vermicelli “Mac n’ Cheese” at San Laurel, Conrad Los Angeles
Macaroni and cheese may conjure images of elbow pasta and neon-orange cheddar cheese sauce, but at San Laurel at Conrad Los Angeles, Executive Chef Jeffry Chen offers a sophisticated reimagining of the classic. His version swaps elbows for slender vermicelli, which is toasted with bay leaves and garlic to build a deep, nutty base, then cooked in homemade chicken stock. The pasta is topped with smoky Spanish Idiazabal cheese, swirls of rich egg yolk sauce, seasonal mushrooms, and crispy shallots. Chen, who trained under culinary legend José Andrés, brings a refined touch to every plate at San Laurel, where the menu is inspired by the vibrant flavors of modern Spain. "Having a clear understanding and knowing what one ingredient's full potential is, that's what takes a dish from good to great,” says Chen.
Bucatini all’Amatriciana at Brezza, Resorts World Las Vegas
At the modern Italian restaurant Brezza at Resorts World Las Vegas, award-winning Executive Chef Nicole Brisson brings the heart of Italy to the Las Vegas desert. Her bucatini all’amatriciana is a celebration of simplicity and balance — sweet tomato passata, savory guanciale, spicy Fresno chiles, and sharp pecorino come together in a dish that’s both rustic and refined. Brisson’s experience training under renowned chefs in Italy shaped her approach to cooking: seasonal, ingredient-driven, and full of passion. At Brezza, the menu changes with the harvest, and the kitchen is stocked with produce from local farms and foragers. “Cooking is all heart,” she says. “When you’re layering flavors into a dish, it’s layers of your own emotions…I think that and our focus on education creates an experience where it really feels like we are welcoming you to our dining room table.”
Wild mushroom risotto at The Beverly Hilton
Though risotto isn’t technically pasta, its creamy texture and comforting appeal earn it a spot on this list. At The Beverly Hilton, Executive Chef Matthew Morgan’s wild mushroom risotto has graced the plates of Hollywood’s elite, served in its vegan form at the 2020 Golden Globes. The dish is made with a variety of mushrooms, slowly cooked to release their earthy richness. It’s then finished with high-quality Parmesan — ideally shaved from a wheel, but grated works just as well. Morgan’s culinary journey began in his aunt’s kitchen, where he learned the importance of starting with great ingredients. “Around the age of 10, I started cooking with her and she taught me how to create these meals, starting with the shopping for the ingredients at the farmer’s market,” he says. That early influence is evident in Morgan’s attention to detail, thoughtful sourcing, and deep respect for flavor.
Pappardelle with lamb ragù at Red House Tavern, Hilton Garden Inn Haymarket
Executive Chef Joel Valente brings fine dining sensibilities to approachable comfort food at Red House Tavern at Hilton Garden Inn Haymarket. His rich lamb ragù is a masterclass in patience and flavor — a dish that speaks to his culinary roots and his commitment to quality. Valente, an alum of the three-Michelin-starred Inn at Little Washington, believes great food should be accessible to everyone. “No matter where you live, life is too short to eat bland food,” he says. His lamb ragù is slow-cooked to perfection, layered with bold spices, and paired with tender, handmade pappardelle — but you can sub in your favorite pasta. “I’m always looking out in the dining room, catching those non-verbal cues,” Valente shares. “Like when their eyes close and their head nods in pleasure, I know we’ve done our job.”
Disclaimer: We used AI assistance to generate this content. All information was reviewed by Hilton's team to ensure it meets our standards for accuracy and ethics, allowing us to better match your travel needs and connect you with the right stay.
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