Ampang's byways and side streets hide a delicious secret, Back Alley Pasta, a new kitchen with intriguing Italian influences.
Three pastas currently occupy the menu, each fulfilling a different preference, all freshly handmade here.
Prefer your pasta pure, simple and clean-tasting? Try the tagliatelle, tossed in butter, black pepper and Parmesan, topped with thick, tenderly pan-seared salmon (RM31).
Want your pasta rich and robust? The spinach tagliatelle is slick and saucy, full-bodied and full-flavoured with pomodoro sauce and house-strained ricotta cheese, complete with chicken and cherry tomatoes, both juicy and punchy (RM25).
Our favourite is the one that straddles the balance, squid ink tagliolini in a carbonara preparation that promises a pleasurable compromise between eggy and creamy, a treat to slurp up with plenty of pork bacon and a boiled egg (RM28).
Back Alley Pasta
8, Jalan 1/67b, Off Jalan Mengkudu, Ampang, 55000 Kuala Lumpur. Tel: 010-231-1570
This post first appeared on eatdrinkkl.com
