Chef Scott Conant, The Sun Wine & Food Fest 2025, Mohegan Sun, Uncasville, CT, USA

Hailing from Connecticut and star of the Food Network, Chef Scott Conant returned to The Sun Wine & Food Fest 2025 at Mohegan Sun, Uncasville, CT to share his recipe for Spaghetti Aglio e Olio (garlic and oil). The Iconic Italian Chef, TV Personality, Cookbook Author, James Beard Award Winner, and Restauranteur was excited to share his recipes with the attendees and excited that in attendance was his first employer who opened the door to the restaurant industry for Scott when he was sixteen.  In addition to another great hair day for Scott, he showed the audience a second great recipe to “deal” with leftover spaghetti.

Chef Scott Conant

A graduate of the Culinary institute of America in Hyde Park, New York, Chef Scott Conant brought his love for Italian cooking to the demonstration. He discussed the simplicity of his dish along with the complexity of flavors that will reward those budding chefs who try his recipe. 

Chef Scott Conant – Spaghetti Aglio e Olio

Chef Scott Conant

Spaghetti Aglio e Olio
Servings: 2

INGREDIENTS

• ½ lb Pasta di Gragnano dried spaghetti
• ¼ cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 pinch crushed red pepper flakes
• 1 pinch kosher salt
• 2 tbsp parsley, chopped

Chef Scott Conant

DIRECTIONS

1. Add spaghetti to a large pot of boiling, well-salted water.
2. While the spaghetti is cooking, heat the olive oil in a sauté pan over medium heat.
3. Add the garlic to the pan with just enough heat so that it sizzles gently, then add the crushed red pepper flakes.
4. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt.
5. Keep cooking, shaking the pan to create an emulsion, until the oil-and-water mixture no longer has that harsh raw garlic flavor.
6. When the pasta is just short of al dente, drain and add it to the pan to finish cooking.
7. Add the chopped parsley and toss to combine.
8. Serve immediately.

Note: Scott emphasizes that when cooking Italian, you need to retain the heart, integrity, and soul of the of the products you are using; for example, never break spaghetti before boiling it. 

Chef Scott Conant

Chef Scott Conant – Spaghetti Frittata

Spaghetti Frittata
Serves: depending on amount of leftover spaghetti

INGREDIENTS:
1 -2 eggs depending on the amount of leftover (egg acts as a binder)
Pepper
Salt
Chopped Basil
Parmesan Cheese
Leftover Spaghetti

DIRECTIONS:

1. In a sauce pan mix egg(s) pepper and salt to taste, and chopped basil and stir until egg(s) are mixed
2. Add the leftover spaghetti
3. Stir the ingredients
4. If using an oven ready sauce pan place in a 425 degrees F (220 degrees C) preheated oven for 10 minutes
5. OR transfer ingredients to a baking dish and bake at same temperature for 10 minutes

To “upscale” the Spaghetti Frittata, Chef Scott added some crème fraîche and caviar.

Spaghetti Frattata

Until next time, Bon Appetit!

Chef Scott Conant

Website:  https://www.scottconant.com/
Facebook: https://www.facebook.com/conantnyc/
Instagram: https://www.instagram.com/conantnyc/  @conantnyc
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Chef Scott Conant

Read more about The Sun, Wine & Food Fest in the following sections: Chefs’ Recipes section: Chef Antonia Lofaso, Chef Maneet Chauhan, Chef Leah Cohen, and Chef Michele Ragussis.

For more information on The Sun, Wine & Food Fest at Mohegan Sun 2026 or one of their other upcoming events and concerts, please visit the website: www.mohegansun.com.

Mohegan Sun
1 Mohegan Sun Boulevard
Uncasville, CT 06382
United States
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