How to Make Pasta with Carey Mulligan and Bill Nighy at Broadway’s ‘Skylight’ Opening

The opening of “Skylight” on Broadway, in a production starting Carey Mulligan and Bill Nighy, stirred up a lot of important issues. For one: the enduring problems of economic inequality.

For another: how you cook your pasta. Mulligan whips up a fragrant sauce during the first act of David Hare’s play, and it prompts a disagreement between her character and Nighy’s over when you should add the chilis.

Mulligan admitted to not being much of a cook before”Skylight.” For the production’s 2014 premiere in London, she learned knife skills at an Italian restaurant in London.

“David is very protective of my cooking,” she said at the Broadway transfer’s opening night party at the Bowery Hotel. “In London a journalist wrote that I made ‘an approximate Bolognese.’ David was outraged.” (She’s more of a baker, by the way — famous, in her household at least, for her blondies.)

Nighy, meanwhile, agrees with his character: chilis first, so they infuse the oil. “But I’m a thug with chili,” he notes. “It’s nothing to do with taste. It’s simply to do with a violent hit.”

Co-star Matthew Beard didn’t talk much about cooking — instead he owned up to being one of those New York City visitors who still walks around all starry-eyed and swoony over the city. (“I’m sure I’m very annoying to New Yorkers.”) He loves going out in the East Village neighborhood where he’s staying while he’s in the show.

Especially the bars. “Although I couldn’t tell you any of the names of them, because I find them in the dark,” he cracked.

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