Emma Stone and Jesse Plemons Learn How To Cook Spaghetti and Meatballs | NYT Cooking

“I’m going to come clean. This is not actually my grandma’s recipe. Grandma Mabel Louise Clemens Ricci does not exist, but --” “It’s pretty wonderful, so thank you to the mysterious family member that isn’t related to Jesse Plemons --” “Yep.” “-- that gave this recipe.” [MUSIC PLAYING] “Three minutes on the pasta. Oh.” “Every meatball is a different meatball. Grandma. Just stop.” “Why don’t you go wash that? ” “Don’t look at me.” “Hi, ‘New York Times.’ I’m Jesse Plemons.” “And I’m Emma Stone.” “This is actually my great-great-great-grandma, Mabel Louise Plemons Ricci -- it’s her recipe. It’s a big day for me. It’s a big day for you. It’s a very big day for you. I hope to do her proud.” “O.K., and that’s how you do it.” “How often do you eat spaghetti and meatballs? ” “Well, every Groundhog’s Day. Actually, my mother-in-law does make a sort of healthy turkey meatball situation.” “I eat spaghetti and meatballs a good amount, a shocking amount even -- every day, twice a day.” “So what’s the relevance of this dish in your film? ” “Well, there’s a very pivotal scene where we have a very fancy meal of spaghetti and meatballs.” “Do either of you like to cook? ” “Emma Stone? ” “Do you have to say the full name every time? ” “What’s your middle name? ” “Jean.” “Emma Jean Stone? ” “Emily Jean Stone.” “Emily Jean Stone.” “I do like to cook. I don’t do it often enough. I love to bake.” “I cook a great soft-boiled egg. I hope it goes well. I’m a little nervous.” “I understand.” “Are you nervous? ” “I’m not nervous at all.” “O.K., step one, combine breadcrumbs and milk in a bowl.” “And then I’m going to be beating two eggs,