“This dish is the most famous pasta in Rome, and I wanted to bring that authentic experience here,” Diaz says.
“It’s simple,” Diaz explains, “just tagliolini, pecorino romano cheese, black truffle oil, parmesan cheese, cracked and toasted black pepper and pasta water — but the right technique makes all the difference.”
The technique starts in the kitchen, where Diaz has mastered crafting handmade pasta. Cooking it until it is perfectly “al dente” is the key, he says, describing achieving the right texture and consistency when each noodle is bitten.
Diaz’s business partner, Jose Chavez, chimes in, “he doesn’t even need a timer; he just knows the perfect heat and time.”
Chef Osmany Diaz and his team craft cacio e pepe tableside, swirling the fresh pasta in a pecorino cheese wheel.
Mike Madriaga
A melting pot
In late November, the close friends, originally from Cuba, opened their pasta spot in southeast Phoenix. The restaurant offers formal yet familiar pasta dishes, entrees and custom cocktails, making it a perfect spot for a date night or a family outing. The duo's Italian-inspired cuisine has a unique personal touch and an unapologetic American twist.“We’re using bacon for our carbonara,” Diaz explains. “In Italy, they traditionally use guanciale or pancetta, but we wanted to give it an American flavor. We’ve tried all three ways, and bacon just works better for our vision.”
Another distinctive element in their repertoire that they add to Italian dishes, Chavez says, is heavy cream and butter.
"We respect the foundation of Italian dishes, but our goal is to elevate the flavors in our dishes," he says.
Before moving to Phoenix, Diaz cooked at the renowned Gianni’s Restaurant, located in the former Versace Mansion in Miami. The iconic Miami landmark was once the home of the late Gianni Versace, the legendary high-fashion designer. Working at Gianni’s was a defining moment in Diaz’s culinary career, exposing him to the rigorous standards of fine dining while honing his artistry in an environment that demanded impeccable presentation, precision and creativity.
Along with the cacio e pepe, another dish from his time in Miami is his take on Spaghetti Pomodoro made with cherry tomato sauce, burrata cheese and basil.
Other standout dishes on the menu are the Smoked Salmon Linguini and the Fettuccine Bolognese. For the latter, "the meat sauce takes more than six hours to cook and we provide a side of cheddar sauce,” Chavez says, “that’s the perfect combination (with) this dish.”
Along with the cacio e pepe, another dish from his time in Miami is his take on Spaghetti Pomodoro made with cherry tomato sauce, burrata cheese and basil.
Other standout dishes on the menu are the Smoked Salmon Linguini and the Fettuccine Bolognese. For the latter, "the meat sauce takes more than six hours to cook and we provide a side of cheddar sauce,” Chavez says, “that’s the perfect combination (with) this dish.”
Appetizers include fried shrimp and calamari and burrata bruschetta. Rice dishes such as the risotto, which comes in seafood, parmesan or porcini mushroom flavors, are also cooked in the al dente fashion.
The 2,000-square-foot restaurant’s aesthetics were paid just as much attention as their pasta dishes.
Mike Madriaga
Turning a dream into reality
While the menu combines American and Italian favors, the owners draw inspiration from their roots in Cuba. Chavez credits his late grandmother and mother for inspiring his love of cooking, and Diaz argues his “mom is the best cook in the world."“Growing up with limited resources taught us to be creative," Diaz says.
The two were friends in Cuba, where Diaz owned Cibo Cafe, a successful restaurant in Havana. After selling the restaurant, he moved to Miami in 2015. Around the same time, Chavez immigrated to Phoenix to work in construction and HVAC repairs.
Once in the U.S., the friends reconnected, traveled together and bonded over their mutual love of food.
“I first tried Osmany’s food, I knew it was something special,” Chavez recalls. “His passion and the quality of his dishes made me believe we had to share it with others.”
The two spoke about opening a business in America one day. Fast forward to 2022 and they put their dream into action.
“When we started talking about the restaurant’s creation — we're Cubans — so you'd assume we’d do Cuban food,” Chavez says. “But I said, this might sound weird, but I’m in love with Italian food. And that was our connection.”
After a year of looking for their first brick-and-mortar location, the pair found the perfect spot at the Ahwatukee Mercado strip mall off Elliot Road.
They spent four months renovating the restaurant while simultaneously keeping their full-time jobs. Despite the grueling schedule, the team’s passion and faith kept them going.
"This was a labor of love from everyone involved," Chavez continues. "We basically put together all the ideas. Our wives, Wendy and Yamary, came up with ideas for decoration and everything. We put everything together with our own hands.”
The 2,000-square-foot restaurant’s aesthetics were paid just as much attention as the pasta dishes. Vintage artwork and brass fixtures adorn the walls. An elongated bench seat extends the length of the restaurant and seats diners at sleek modern tables. A wooden bar brings warmth to the space.
American Way Pasta held its grand opening on Nov. 22 and it is already winning over locals and visitors with a taste of Italy, some American flavors and an essence of Cuba.
“The American Way means, for us, the best way to do things in life," Chavez concludes. "We want to honor the opportunity and doors opened for us in this country. While our pasta is excellent, (it's) done the American way.”
