Gigi Hadid Pasta Recipe Measurements: Supermodel’s Secret to Perfect Portions

I’ve tested this pasta recipe in my tiny Boston kitchen, and the measurements create perfect portions every time. The secret is precision with simple ingredients.

Gigi Hadid’s method balances rich flavors without excess. The sauce clings beautifully to the pasta, and each serving feels just right—not too heavy, not too light.

After multiple trials, I confirmed these proportions work in any home kitchen. The dish comes together quickly with ingredients from a regular grocery store.

You’ll end up with restaurant-quality pasta that satisfies without leaving leftovers. This is the kind of recipe that proves perfect portions exist.

Ingredients for Gigi Hadid Pasta Recipe Measurements

Restaurant-quality pasta starts with precise measurements and quality ingredients from your local store.

The tomatoes are non-negotiable. San Marzano cans from Eataly or Whole Foods have that sweet, low-acid balance that makes the sauce sing. I splurge on De Cecco spaghetti—it holds sauce like a dream and cooks al dente every time. The Parmesan? Parmigiano-Reggiano wedge from the deli counter, grated fresh (the pre-shredded stuff gets gummy). Anchovies disappear into the sauce but add umami depth—don’t skip them.

No anchovies? A splash of fish sauce works in a pinch, but honestly the anchovies melt right in—no one will know. Swap the basil for parsley if that’s what you’ve got (though basil’s sweetness is ideal). Half-and-half at half the amount replaces the cream. For a lighter version, skip the cream entirely and add extra pasta water. The butter can be olive oil, but you’ll lose some richness.

Sauce actually improves overnight as flavors meld. Stores sealed in the fridge for 3-4 days. Freeze extras in ziplock bags for up to 3 months—just thaw in warm water before reheating. The pasta itself? Cook fresh, never freeze cooked noodles.

Step-by-Step Instructions for Gigi Hadid Pasta

This is the method that transforms simple ingredients into a restaurant-worthy dish every time.

Step 1: Cook the Spaghetti to Al Dente Perfection

Bring a large pot of water to a rolling boil and add 1 tbsp Kosher Salt. Add the 12 oz Spaghetti and cook according to package instructions until 1 minute shy of al dente—it should have a slight bite in the center when tasted.

Reserve 0.5 cup Reserved Pasta Water before draining. This starchy liquid is essential for creating the silky sauce. Drain the pasta but don’t rinse it—the surface starch helps the sauce cling beautifully to each strand.

Step 2: Build the Flavor Base with Garlic and Anchovies

Heat 0.25 cup Extra-Virgin Olive Oil in a large skillet over medium heat. Add the 4 cloves Garlic Cloves (thinly sliced) and 0.5 tsp Red Pepper Flakes, cooking for 1-2 minutes until the garlic turns light golden brown and becomes fragrant.

Immediately add the 4 pieces Anchovy Fillets (finely chopped) and stir constantly for 30-45 seconds until they dissolve completely into the oil. This creates a rich umami foundation—don’t worry, the anchovies won’t taste fishy, just deeply savory.

Step 3: Create the Silky Tomato Sauce

Pour in the 1 can San Marzano Canned Tomatoes (crushed by hand) and stir to combine. Simmer for 8-10 minutes until the sauce thickens slightly and the flavors meld together. The tomatoes should break down into a chunky, rustic texture.

Reduce the heat to low and stir in the 0.25 cup Heavy Cream and 2 tbsp Unsalted Butter. This enriches the sauce and gives it that signature velvety finish that makes this dish irresistible.

Step 4: Combine Pasta and Sauce for the Perfect Finish

Add the cooked spaghetti to the skillet with the sauce, tossing vigorously to coat every strand. If the sauce seems too thick, add the 0.5 cup Reserved Pasta Water 1 tablespoon at a time until it reaches your desired consistency.

Remove from heat and stir in the 0.5 cup Fresh Basil Leaves (torn just before serving) and 0.5 cup Parmesan Cheese (freshly grated). The residual heat will wilt the basil and melt the cheese perfectly. Finish with 1 tsp Freshly Ground Black Pepper to taste.

Step 5: Plate and Serve Immediately

Transfer the pasta to warmed plates, ensuring each serving gets a generous amount of sauce and basil. Garnish with additional Parmesan if desired. The pasta should glisten with sauce, and each bite should deliver a perfect balance of creamy, tangy, and slightly spicy flavors.

Serve immediately while hot—the sauce thickens as it cools, and this dish is best enjoyed fresh from the pan.

Common Mistakes When Making This Dish

Overcooking the Pasta

This is the most common mistake I see. Cook the 12 oz Spaghetti 1 minute shy of al dente—it finishes cooking in the sauce. Overcooked pasta turns mushy and absorbs too much sauce, leaving you with a dry, clumpy dish.

Skipping Pasta Water

Never drain all the pasta water. That 0.5 cup Reserved Pasta Water is liquid gold for adjusting sauce consistency. Without it, your sauce might be too thick or separate from the noodles. I keep a mug nearby to collect it.

Burning the Garlic

Cook the 4 cloves Garlic Cloves over medium heat until just light golden brown. Burnt garlic turns bitter and ruins the sauce’s sweetness. If it browns too fast, lower the heat and stir constantly. 🌡️

Rinsing the Pasta

Rinsing washes away the starch that helps the sauce cling. Just drain the 12 oz Spaghetti and add it directly to the sauce. The starch creates that perfect silky coating on each strand.

Skipping the Anchovies

Don’t omit the 4 pieces Anchovy Fillets—they dissolve into the oil, adding umami depth without fishy flavor. I was skeptical too, but after testing, I confirmed they make a noticeable difference. 💡

Adding Cold Cream

Always temper the 0.25 cup Heavy Cream by stirring it into the hot sauce gradually. Adding cold cream directly can cause the sauce to break or curdle. Let it warm gently over low heat for best results.

Frequently Asked Questions