Fried Killer Spaghetti: the Italian Recipe That Breaks all Pasta Rules | Claudia Romeo
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- Опубликовано: 13 июл 2023
- From the pasta, to the sauce, Spaghetti all’Assassina, or Killer Spaghetti, is a recipe that breaks every single pasta rule. No Italian recipe book would ever dare suggest you cook pasta this way, and yet here in Bari, Italy, this dish has been a staple for decades. Chef Celso from Urban l'Assassineria Urbana showed me how it’s prepared. You thought Italians were food purists? Today I’m going to change your mind.
Edit: At 2:45, the tomato sauce is made with onion, not garlic (we mentioned garlic so many times, an extra one slipped!)
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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Insider Business. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
Fried Killer Spaghetti: the Italian Recipe That Breaks all Pasta Rules | Claudia Romeo
#pasta #italianfood #claudiaromeo
I like the fact that even a spaghetti recipe that breaks all Pasta Rules still doesn't break the legendary rule: never break the pasta before cook it
you could choose to do that at home, just make be absolutely sure all rules are broken properly
my pan isn't big enough so i cut the spaghetti so i can flip properly :(
Shhh don't let the Italians know@@jornzwaagstra1150
Seems almost the same as tteokbokki. It seems they didn't check similars. They didn't check their similars.
I break the ramen noodle packets apart before cooking them.
Every drunk single dad in America right now is sharing this video with his kids. 😂😂😂
Hey, I don't have kids that I know of. I'll share it with my nieces and nephews.
"Dude, you burned the spaghetti"
"When I do it, it's called scorched"
Using that next I cook
burnt sauce
It's scorched if you intended to do it! Just pretend to intend!
i don't get how it can be good to burn the pasta, i've tried this recipe but no way i'm gonna make charcoal for dinner willingly, that can't be healthy
That's the best part to eat 🤤
I've made this purely by accident numerous times over the years 😂and always thought the crispy carmelization was absolutely delicious. ❤
Accidents in the bedroom last a lifetime.
Accidents in the kitchen last forever!
Some things burnt just enough are good. My mom can sometimes make burnt Italian chicken correctly. She doesn't always get it right though. I think the trick is to burn it fast on high heat so you get some taste but the chicken is edible.
This would absolutely be good if done correctly. Tons of things are great like that. Bacon is an other one.
Having crunchy pasta would be awesome. Just not sure if I can do it.
@@MesaperProductions💀
On accident? Lol how?
Spaghetti incidente :)
I love how he doesn't simply state 'it's tradition' but explains why the tradition is important to follow for practical reasons :)
Agreed. I hate recipe purists that exclaim anything outside of a traditional method is bad or wrong. But I don't mind it if the tradition is for, as you said, practical reasons.
Good cooks know how; best cooks know why
And that they had tried with other pasta to determine if traditional was actually the better choice
This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.
I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.
Interesting. My Irish grandmother would make exactly this. She learned it during the Great Depression from Italian neighbors. It was messy, but she had many children, grandchildren, and great grandchildren to clean up for her.
I can imagine housework wasnt a problem with all those grandchildren.
😂So they eat less 4 more to share.😅😂😂😢😢😊
the recipe is from the late 60s....
Codified recipe. I guess people tried to do something like that long before.
It's not like you need to be a genius to come up with something like this lol
@@lone246 its making a come back to manifest another great depression. The gullible masses are going to eat their way to poverty and destitution.
Many years ago, there was a restaurant near to my work that made fried spaghetti, and I went there weekly and ordered it every time. The owner eventually retired, the new owner stopped making fried spaghetti, and I haven't had any since - in fact, I've never even heard a mention of fried spaghetti or encountered any other restaurant that made it. Out of the blue yesterday, I remembered that restaurant and its fantastic fried spaghetti, and thought "I wonder if that's something I could make myself?" I didn't do any kind of search for fried spaghetti online or anything like that, but now, a day later, out of nowhere, here's this video in my feed, and I'm so excited about this, I'm going to pick up the ingredients tomorrow and make it tomorrow night (and being a creature of habit, probably every week thereafter). Thank you so much for this - or, I suppose, I should say grazie infinite! 🍝
Did it go well?
He burned the house in the process…
@@ButtMash1
The splashback from the sauce started a fire and took out every pair of pants in the house probably- 💀
Should tell you that RUclips had mind reading technology.
Look up Mexican fideo
In Mexico there is a very popular traditional meal with fried spaghetti noodles. My Mexican boss had it on his menu and I made it a bunch of times about a decade ago and people absolutely loved it.
sopa seca de fideo is what I believe it was.. Amazing dish.
Puedes aser un video con la receta? 😋 Me gustaria probarla!
That's exactly what I was thinking when I was watching this video..."This is basically fideo" lol
Es sopa de fideos.
Mexicans have been living in the future for centuries
fideo
This chefs Italian accent is impeccable
My kind of humor!!😂😂😂
@@the_vba5384MaMaMiA!
He makes spaghetti, its part of his job qualification. People have an expectation of what he will sound like before they meet him. He must surpass their expectations.
@@steampoweredmaniac5359he is italian
It’s almost as if he is from Italy 😅
I gave it a shot knowing his ingredients and method are far superior to mine. It came out delicious. Easy to do with patience and attention. A new staple in my kitchen.
Is it better than regular spaghetti? I can’t imagine how it would taste different or better or what!
@@tianna1116 Well, regular spaghettis are not crunchy...and also not spicy.
@@tianna1116 I'm guessing it's a very deep, complex flavor.
I usually add some spice to my spaghetti@@flowgangsemaudamartoz7062
@@flowgangsemaudamartoz7062 Regular spaghetti can be spicy if you decide it season it as such. It doesn't sound inherent to the pre-frying or cooking-in-sauce process.
I have decided to say "exactly" in Italian from now on, it sounds so satisfying
Esattamente 😃
I will try this method as it looks delishis. Rice a Roni is cooked similar to this as the first step is to fry the rice and pasta in butter. You can substitute the butter with olive oil and garlic. Follow the directions on the box. After the water is evaporated you can stir and cook the pasta and rice stirring constantly to give it more of a crunch to your liking.
Are you kidding me, Claudia has her own channel? She was always the best part of Insider Eats. Constantly showing off her infectious love for food, a mellifluous accent, often in some beautiful countryside, always reminded me how much I love European life. Glad to have discovered this channel.
This is the face I make so that people know I totally know what that word means
@@MrJhchrist mellifluous means "pleasingly, musical to hear, smoothly flowing, sweet-sounding." which I think encapsulates her accept pretty well, the world itself is also mellifluous so I used it :)
She's awkward as hell and seems to have zero presence in a kitchen. Wears light jeans and a cashmere sweater into an Italian kitchen? Says nothing original, all canned phrases. Just bizarre.
@@walterroux291 There's a lot of great words in the English language that really need to be used more. I try to, but I get funny looks sometimes. Not trying to sound uppity or anything, I just really love language.
@@KelnxI love that word! I think etymologically it comes from melle (honey) + fluo (flows), so something that flows like honey maybe? I like it
An actual human being who was inspired by Kay's cooking, wow I never would've thought
😂 nice
@@feastorafamine oh bummer, i made the same comment and scrolled down just after to see yours..
I love that you make that link! Kay is either a genius or this guy's a totally hopeless case.
@@brunswickboy22 oh yes, kay has hidden genius. hidden very very very deep, so deep it has never emerged
@jesseps heggs
This is what I love about next day's spaghetti in the microwave, the crispy pieces that take more heat. I am definitely going to try this!
Celso's pans are of impressive quality, imagine how many times a day they're used, and the non-stick is still perfect
Probably cast iron pans
@@Pozzaa90 Yes I recently learned of pan "seasoning", bizarre.
@@RYNOCIRATOR_V5 Nothing about pan seasoning is bizarre. It is a very common and old human technique, surely to my or your grandma. But to get back on topic: The pan used in the video is a non-stick one and I don't recommend it for very hot temperatures. Funfact: I don't even own a non-stick pan. I threw away my last one 10 years ago, since then I never locked back and never needed one again.. Only cast iron and stainless steel here. 🙂
@@PK-ct1bm okay bro
So cool how it goes from a big mess in a pan to a neat stylish presentation. This guy is the real deal.
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles
It's all in the ladle..
I've fried leftover spaghetti for years but I never knew I could skip the middleman and fry it in the sauce itself instead of boiling it. What a lovely idea! It's a mess, but it's a mess I really want to try in my own kitchen now...
This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.
This is like a Chinese lo mein or a Mongolian barbecue or a Chinese stir fry noodles and/or rice or a Singapore fried noodles or certain types of ramen noodle recipes or some rice dishes or a rice/pasta mix type dish or a Moroccan type dish.
Reminds me of chow mein.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
Ever since discovering this recipe, it has become my exclusive method for preparing spaghetti. This approach not only delivers delicious results but also conserves a significant amount of water-a crucial factor for me, considering my lifestyle in a van where freshwater is limited. I showe this to my grandson (10 years) and he´s cooking his pasts this way too.
you live in a van! thats so cool :)
I’ve been watching cooking programmes for over 30 years, your content is excellent Claudia. Relaxed interview style, great food. Fantastico ❤ I shared a house with a guy from Bari and made him lasagna. He said it was best he’d ever eaten and I’m Scottish! He also hated how I put butter on bread. Much love ❤️ 🍝
Thank you!
@@claudia-romeoyeah I agree. Your questions were detail oriented. I’d watch anything you’d make.
as in, he hated your butter application technique, or hated butter on bread altogether?
This is like a Chinese lo mein or a Mongolian barbecue or a Chinese stir fry noodles and/or rice or a Singapore fried noodles or certain types of ramen noodle recipes or some rice dishes or a rice/pasta mix type dish or a Moroccan type dish.
This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.
I cook my Pasta e Fagioli similarly, but not to the point of charred or burnt. I put the hard pasta directly in the already cooked bean/veg mixture and add some broth or water.The cooking pasta then absorbs all the flavors and also thickens and makes the dish very creamy and luscious.
Southern Italians actually cook pasta e fagioli exactly like that, always directly in the bean broth.
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
I cook ramen noodles and lo mein and teriyaki noodles like this, but i don't burn them nor the meats nor mushrooms i cook cause supposedly it would create dioxins that cause cancer.
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
Reminds me of the "Mexican sopa de fideo" process by frying the pasta 1st it's gives it a more dense texture and tends to not get too soggy, remains "al dente" longer👍
thank you chef - first generation here Florida USA - my father was from Bari and that caught my attention - tried this dish and kept a eye on 20 minutes -I did add some homemade red wine and cooked almost burnt to a crisp - we loved it - Did have a side order of fried pork ribs with the same tomato sauce -excellent
I love the part where she tried her hand at the recipe. Gives you a good idea of the level of difficulty if you attempt to cook this. I'm no pro but seeing the simple ingredients used, I truly want to try this out and experience it for myself.
😂😂😂😂
This is like a Chinese lo mein or a Mongolian barbecue or a Chinese stir fry noodles and/or rice or a Singapore fried noodles or certain types of ramen noodle recipes or some rice dishes or a rice/pasta mix type dish or a Moroccan type dish.
This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.
I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.
I remember usually jolof rice, ethiopian beef, tangine rice, marinade, and gumbo stew are cooked in its own sauce.
18:56 It's one of those dishes that you either love or hate. Some people love it and would even eat every day. Some would never come.
Sounds like a good chef! Confident in his audience for a specialized dish.
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
That actually looks incredibly easy and can't wait to try this for my family. I know exactly what to do after watching this so thank you!
You can tell this chef is very thoughtful about how he cooks food. He thoroughly understands everything that’s happening in that pan. Once you have that level of understanding you can intentionally break the rules to create masterpieces.
This reminds me of fried leftover spaghetti that I grew up eating. I never had it this burnt, but I imagine that it has a similar flavor. I prefer it fried with butter instead of oil, which makes the sauce kind of creamy. Fried spaghetti with some butter bread, and a cold glass of milk, is nostalgic for me.
thats exactly how i eat it. Just make normal spaghetti with meat sauce and next day throw it in a pan with alot of butter and and cook till the sauce carmalizes.
Yeah lol…that’s what I was thinkin this might taste like
Butter?... Hell no!
Fried leftover spaghetti was a common dish growing up but definitely no milk with it!
It’s one of my favorite pasta dishes and I’ve made it several times in the last couple months because I can’t get enough of it. Very cheap to make too which is also a plus.
me too!!
Does this recipe have a specific name ? Thanks
@@jotk9440 Pasta all'assassina (Assasins pasta
1st time discovering this dish, gonna make it soon ! wow !
@@als1023 It's good but only if you time it right when turning the pasta -- hence why you have to be like an assassin with your timing
This reminds me of some fried noodles recipe where you also first fried the noodle/pasta in oil, than cook it in sauce and uses caramelization for added umami. But I never tried or had this with pasta in tomato sauce. Sounds delicious.
This is the best I've ever seen this dish look. Definitely inspired to try it now.
8:52 they way he effortlessly made and placed that gorgeous nest of pasta🙌BRAVOOOOO
So happy I've subbed your channel months ago. I've been doing this since my Saudi Arabia days working 16 hours a day and it was so quick to do. Had no idea it existed as a recipe.
Omg, I thought about doing this a few years ago! I wasn't sure how it was going to turn out and I wasn't prepared to throw away what I had made just to test it if it came out trash. I'm definitely hijacking this technique I'll put it into effect this week 👍🏻👍🏻✌🏼
ive always been told to finish cooking spaghetti in the sauce, but this takes that to the next level. I gotta try this sometime
Claudia, I appreciated the way in which you described the unfolding and the evolution of the flavors in this dish, especially when you felt the chiles romancing the palate instead of attacking it as with many cuisines. So happy to see you continue your exploration in your native language of regional Italian cuisine! Thank you.
This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.
This is like a Chinese lo mein or a Mongolian barbecue or a Chinese stir fry noodles and/or rice or a Singapore fried noodles or certain types of ramen noodle recipes or some rice dishes or a rice/pasta mix type dish or a Moroccan type dish.
Reminds me of chow mein.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
I cook ramen noodles and lo mein and teriyaki noodles like this, but i don't burn them nor the meats nor mushrooms i cook cause supposedly it would create dioxins that cause cancer.
Thank you so much from Quebec for all the love and passion Claudia and thanks to this wonderful Chef for sharing his knowledge !
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
I've done something similar before making pasta stars in a Mexican soup. It helps retain the shape while cooking the other ingredients. Now I'm tempted to try this with spaghetti!
I’m going to try this. The finished product looks amazing! 😋
My grandmother used to make this, and I have been trying for years to achieve her results. I think this tutorial may just get me there! Thank you! I love this dish. I have eaten it for breakfast and just topped it with a fried egg. Delicious!
This chef is amazing at his craft. The only thing I can equate to it , is going to my mexican friends house and her mother would toast the rice before adding the tomato paste/sauce. It was absolutely delicious 😋😊❤ !
Very similar to Fideo in Hispanic cuisine. We just don't burn it! 😂😂😂 Fideo can be like a soup or drier like this dish. I like it smooth and silky. Wonderful!
I would eat this everyday. Looks absolutely amazing!
Using the way of toasting the pasta like risotto helped with adding more texture, the spicy flavor as well as preventing the pasta from being burned as fast as the sauce was reduced.
I only realize now that whoever made the first risotto had burn issues they had before they finally thought of toasting the rice grains.
I learned something new.
Great technic. What the the chef made was essentially Mexican “Fideo Secco”, which I ate as a kid many years ago and I still make it today. I’m going to try this one. ¡Buen Provecho!
That's what I thought too. Swap out the pasta with fideo and the herbs with cumin and it's exactly like the fideo my husband has made many, many times. His grandma taught him how to make it.
@@Vegoonery This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
I don't remember hearing about that one.@@Vegoonery
I don't remember hearing about that one.
I always boil my spaghetti or linguine a few minutes less than the package says and finish cooking it in the sauce for like 10 minutes. It’s even better the next day fried up in the cast iron pan, gives it those crispy edges and brings out a deeper flavor.
Mmm now I want pasta.
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
I was always told do not put tomato/ acidic foods in the cast iron. Has that ever done anything to your finish?
@@Free_canada
I believe he's using an anodized aluminum pan, not cast iron.
@@lxmzhg thank you for the clarification .
Pasta sauces always better the next day. Should be written into the laws of physics!
Tonight I made Lasagne All'astice from scratch, even bought a live lobster (I didn't kill & deshell it, the store did it for me, it's not a fun part of prep). It was AMAZING and sooooo cheesy, it was my first time too. Now I'm thinking I have to make this Spaghetti all'Assassina on the weekend, it'll be a lot cheaper too, the live lobster was $60 but well worth it, it's a luxury I don't buy very often.
I just enjoyed listening to them speak Italian. From now on I will be calling it "spaghettO".☺️
Singular vs plural
been reheating my pastas this way for years. i like the caramelization of it.
Claudia is absolutely radiant on her home turf! The pasta? Yes,I would try it.
Very beautiful yes and good at hosting
Yes, I don't think I've seen this lady before, but she is quite beautiful. But more importantly I liked the style of this video. It really dug into the finer points of the preparation of this dish, something so many cooking shows lack. I'd love to see a lot more of cooking with professionals and getting into the actual techniques they are using and why they are using them.
@@Kelnx please check out more of her videos! I recommended the gelato one. I learned so much from it about history AND artisinal gelato making techniques
@@BigboiiTone I've never considered making gelato, but I'll look it up. Thanks!
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
As a Filipino, the interesting thing about this is is we've been doing this a long time. Leftover spaghetti from are always heated (and almost fried) in pans because microwave ovens aren't common in households. You'll know it's done when you hear the crackling.
I seen so many people do this... I just pray that this is the best one.
I once saw your documentary about the sardines factory in Portugal, I loved it so much. The info and your presentation were great, and this has not changed. Keep it up I'm your fan you are not over acted you seem to be yourself and you bring interesting topics. And you learned parlare italiano bene. What a great video tante grazie a te.
Thank you for your support! Yes, I am Italian mother tongue 🇮🇹
Beautiful content as ever, Claudia. Keep the good stuff coming! 👏
Thank you!
Looks so good, I've done this at home several times and it's among my favorite pasta dishes! But that's true that it splashes everywhere x)
I made this a few months ago. Only difference is I used more oil at the start and threw in about 2 tablespoons of passata at the same time and made a thick tomato broth out of tomato puree and water reduced down and added very gradually.
Mine was more red, I didn't burn it as much as in this recipe but I was very happy with it.
Served with a slice of garlic bread, a dollop of sour cream and a light dusting of parmigiano
Im from Sweden and i have done similar thing since the early 90's. But i have used a day, or two, old cooked pasta (leftovers). Fried it with olive oil, black pepper, salt and garlic until it get a nice brown color, then added tomato sauce and fresh basil and let it cook for about 5 min, or until the sauce is reduced so its semi sauce, semi caramelised =)
Why would anyone want to burn food, especially tomato sauce, is kinda beyond me. I'm surprised Italians actually eat it :D
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
In Singapore, Thailand, Malaysia, Indonesia, Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
@@jameshenrysmithYou have posted this same comments in every comment I've read
This is the idea behind yakisoba: fry the noodles at point to burn it slightly... and allow it to absorb the sauce! It looks delicious!!!
I LOVED this episode. I’m gonna try to make this!!!!🥰
I'm trying it now!
Had this twice in Bari last month. Fantastic!
Wow that looks so delicious. One of the things I like most about cooking spaghetti and sauce is that I have leftovers the next day. And I usually reheat the spaghetti noodles that have already been boiled by putting them in a frying pan along with sauce to bring it all up to temperature. I love the way that the already cooked spaghetti absorbs even more of the sauce flavor. I bet this dish would be so delicious to me. Now I'm going to have to think about trying it at home!
good taste 0.78 eu
I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
I've been frying spaghetti for years.
I love the crispy edges, and the carmelized sauce.
A little parmesan cheese, and good Italian bread.
OMG I want to try this. Looks fantastic.
First time I've seen spaghetti cooked this way 😲 I'm excited to give this cooking method a try
can also bake pasta with sauce same effect
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
Reminds me of chow mein.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
I cook ramen noodles and lo mein and teriyaki noodles like this, but i don't burn them nor the meats nor mushrooms i cook cause supposedly it would create dioxins that cause cancer.
I've made this most of my life. my grandparents taught me. this is the first time i've ever heard it mentioned outside of my family
It is a normal way to make stir fried rice, rice pilaf, cantonese noodles, lo mein noodles, mongolian barbecue noodles, or singapore fried noodles or teriyaki noodles or ramen noodles.
This flavor is evocative of my father reheating pasta directly on the stove with garlic oil. The fried bits bring back strong memories for me, and probably many Italians. Perhaps that's one of the appeals.
I'll have to try this!
Yum yum yum!!!!
When I was a kid my babysitter was a wonderful Italian lady who made me many fried pasta dishes after school. That was over 30 years ago and to this day I continue to make them. I don't usually use spaghetti, other pastas work great too.
zo ma gosh it's a botched spag bol so new invention!
This is very delicious
One of my favourite styles of Pasts
gonna try this at home. thanks!
One of my favorite spaghetti dish. I made it because the recipe and name were so incredible, and when I did, I was in love. For me, this isn't just Spaghetti all' Assassina, but Spaghetti d'Amore.
🥰😍😘
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
Anyone who has rice in a pot knows the crispy rice on the bottom, particularly if its oiled or buttered before cooking, is the best rice. :) So this looks like crispy charred smoky spaghetti.. or rather, Chinese noodle stirfry with spicy sauce. Delicious!
It's like spanish (mexican) rice
apparently a traditional Paella is never stirred and destined to have a charred bottom
Very creative and must be very tasty!😋
Thats how i cook everything. Burnt. I love to cook pasta like this. Didnt know there was a recipe for it.
This is my GOD! I often cooked ramen packets in similar fashion, and everything about the toasting, sauce-absorption, char, it all makes perfect sense! Thank YOU!
...and, thinking of the oil, the heat, the hope of a thick sauce glaze on each noodle... have you tried adding a bit of * smooth peanut butter * or * brown sugar * at the end, just before the sauce dries for the final char?
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles
My mom used to frequently make this back in the ‘70’s/‘80’s, although I do believe she learned it from my dad’s mother, who was of Swedish/English heritage and worked for a brief time as a cook at an Italian restaurant in depression-era St. Paul, MN. Only recipe differences is the pasta was boiled first (always aldente) and then pan fried in olive oil with marinara sauce and a generous pinch of Romano cheese at the end followed by a pad of real butter & fresh cracked black pepper. Delicious!
I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.
In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
Yum! I need to try this!
wait till they discover woks and burners. Fantastic recipe. Love the innovation
Love the courage to make a video about this unusual way of cooking pasta. 🙂
Keep up your good work, this is a good channel and your food videos are amazing, they make one feel Italy just by watching!
Thank you!
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.
In Singapore, Thailand, Malaysia, Indonesia, Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
It is a normal way to make stir fried rice, rice pilaf, cantonese noodles, lo mein noodles, mongolian barbecue noodles, or singapore fried noodles or teriyaki noodles or ramen noodles.
I make this for the family at least once a month. It is a wondeful experience. It has become my favorite dish to make and I look forward to the nights where I make this.
Y’all really like this?! I thought this was a parody video as Italians are strict about tradition. This is really a thing?! 😭😭😭
Dude but why do you burn your food and enjoy it though ? Kinda mind-blowing to me that anyone would actually eat this.
@@DoctorStrange01its kinda like how some people like toasting their cheese, brings a wayyy different flavor profile than normal cheese, which people might or might not prefer
@@DoctorStrange01 Do you like boiled steaks and boiled bacon? Those are both wonderful examples of food that is much better when "burned." I understand it's not for everyone but this is a "don't knock it til you've tried it" preperation method. I was VERY skeptical when I first made this. What I like about this recipe is that using the pasata and tomato sauce infuses the pasta with so much flavor that it becomes a very intense experience.
This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.
Thank you. Interesting discussion.
I'm 60 years old dude and I grew up eating fried spaghetti with eggs on top for breakfast and I still love it till this day
Looks good. In Louisiana they would call this blackened spaghetti, but would probably use clarified butter mixed in with the olive oil.
Louisiana girl here. OMG, this sounded so amazing, and the idea of adding butter to the olive oil is making my fat coon@$$ kid self die.
About 35 years ago living in Florida I cooked spaghetti this way in marinara sauce but didn’t add olive oil. I just didn’t feel like boiling water so I cooked it in the sauce. I like extra crispy food and even a little burned. I made it a second time and added a lot of parmesan cheese on it. It was delicious. I have made a lasagna without boiling the lasagna noodles and just using a lot of tomato sauce and layering the uncooked noodles in the sauce and using the ricotta and shredded mozzarella as normal and the lasagna came out firmer than when you boil the noodles. I love the edges of the lasagna where the sauce has burned a little bit and gotten crunchy.
I cook this at home now , happy my family likes it too
When I was a kid my parents had a band so they were away every weekend, which was fine for me because I would make my own version of spaghetti the first night every single weekend. Next day for lunch or dinner I would fry leftovers in butter, it was such a delicious meal. It's like cold refrigerated next-day pizza, a perfect leftover meal.
My wife made this for me by accident. I hope she never finds this video because I will owe her an apology. She hasn’t cooked for me since.
My wife burned the water before the pasta
This is one of those dishes that came about trying to liven up leftovers I'm sure! Alot of great recepies have similar origin, smart grannies during times of strained economies creating magic cuisine ! Always wanted ti visit Bari and the Puglia region! Love his Pugliese accent btw. Killer pasta! ❤
I'm sure you are correct!
Leftover uncooked spaghetti?
@@hensonlaura I assume it started with leftover cooked. The flavour or the fried pasta caught on, and this method is a better version with no risk of losing texture etc.
Lots of recepies start out as peculiarities invented by frugal housewives.
Some of the most popular dishes were originally made from leftovers of thr a more formal dinner.
Many aren't common today but were staple home-cooking in the early 20th century, some have stood the test of time and become a thing whilst the more formal recepie from the night before is out of fashion and forgotten. It's kind of cool.
I clicked for the pasta recipe I left wanting to learn italian.. it's so melodious.
Judging by the body language and the look on Claudia's face I reckon she was being polite when she said she liked it. Perhaps it is because we eat with our eyes so I'm going to make this and try it for myself. I love new ways of cooking so keep giving us ideas to be more creative in the kitchen.
Everybody's so creative!
😂 exactly
This looks pretty good and simple to make at home. You just need a lot of patience. If you have one of those skillet splash guards and a kitchen exhaust fan clean up should be much easier.
…and keep all white clothing away from the kitchen!
@@claudia-romeo Haha definitely wear an apron for this 😂 Love your videos!
Legend has it he breaks the pasta when not filmed, just to break all the rules.
"Crunchy spaghetti". So underrated. Love it!
I love cooking my pasta this way. I love the texture and taste. It is not difficult. All you need is patience with the process. I have not seen it made this way and it seems to be better than the other way I have been preparing it. Thank you!
This is similar to the jollof rice, spanish rice, rice pilaf, fried rice, and mexican rice.
@@jameshenrysmith I was not aware of that. I will have to try those rice dishes. Thank you.
In Singapore, Thailand, Malaysia, Indonesia, Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.
Looks good and I was considering making it and then I saw how messy it was!
I'mma try this TONIGHT.
Hell yeah. Been making this for years. Never knew it came from Bari. That barase olive oil is perfect for this