This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.

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  • Stir garlic into spaghetti pieces and cook for 30 seconds.

  • Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.

  • Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.

  • Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

Nutrition Facts

517.9 calories; protein 17.8g 36% DV; carbohydrates 86.3g 28% DV; fat 10.5g 16% DV; cholesterol 8.9mg 3% DV; sodium 2120.6mg 85% DV. Full Nutrition

Reviews (143)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2012
OK, I could've totally ate this entire thing, lol...YES, IT'S THAT GOOD! Just be prepared...this took more time (and broth) than called for, which was no problem for me b/c I had the extra time, and this is soooo worth it, just wanting to let others know! Great flavor and method...I used 'Barilla Cut Spaghetti', instead of breaking my own, just b/c I had it. I will be making this over and over~YUM! Thanks for sharing. :) Read More
(170)

Most helpful critical review

Rating: 1 stars
07/13/2012
This dish was simple but not as tasty as I had hoped. It was bland so I ended up adding mushrooms bacon and pesto. I did enjoy the nutty flavor that was achieved from toasting the noodles. I will not be making this again. Read More
(20)
179 Ratings
  • 5 star values: 103
  • 4 star values: 51
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
05/01/2012
OK, I could've totally ate this entire thing, lol...YES, IT'S THAT GOOD! Just be prepared...this took more time (and broth) than called for, which was no problem for me b/c I had the extra time, and this is soooo worth it, just wanting to let others know! Great flavor and method...I used 'Barilla Cut Spaghetti', instead of breaking my own, just b/c I had it. I will be making this over and over~YUM! Thanks for sharing. :) Read More
(170)
Rating: 5 stars
07/13/2012
Oh Yes Chef John!! This was delicious!! You can find a product called Fideo in the Latin section, which is small packages (8 oz.) of broken spaghetti, if you don't want the mess of breaking spaghetti into pieces. You can also add some chopped onion when browning the pasta, and a can of diced tomatoes with the broth to get a totally different flavor. Either way, you will be tempted to eat the whole pan yourself!! Thanks!! Read More
(71)
Rating: 5 stars
07/13/2012
Even though I have loved every single one of Chef John's recipes I have tried thus far, this one seemed too simple to be really "all that good" and the few negative reviews had me thinking I would have had to spice this up quite a bit. I was WRONG!! I only had linguine so I broke those up and other than that I didn't change a thing. This was SO very good. I didn't even had to add salt!!! I just kept adding a little broth at a time until it cooked down to the way I liked it. I sprinkled the red pepper flakes and freshly grated Parmigiano-Reggiano on top and voila!! If you think you can get away with putting the fake cheap stuff on top, nope! It sure won't be the same. This was great. I can see it being served at any Italian restaurant with some chicken and veggies on the side. I had it by itself because I'm "carbing up" for a long run tomorrow ;o) Read More
(71)
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Rating: 5 stars
07/15/2012
I've been making home-made type "Rice-A-Roni" dishes for years. It started out simple because I didn't have any when my kids asked for it. Using the box technique of browning the spaghetti & rice in butter, adding stock, seasonings, covering and simmering. The kids never knew the difference. As yrs have gone by, this is my go to for a quick and easy scampi dish. Adding rice, lemon, shrimp, lots of garlic, red pepper flake etc. You can make this dish into just about anything for either a side or main dish. Serving with cooked chicken breasts (any way, think lemon chicken for one) on top with an array of seasoning options, fresh parsley...the possibilities are endless. To give this a poor rating just means you have to broaden your imagination and not be afraid to try as written and experiment. Excellent recipe to put out there...Thank you for sharing with others Chef John! Read More
(42)
Rating: 5 stars
07/14/2012
Added peeled deveined shrimp at end (Last 3 minutes) I agree with an earlier reviewer that it took a little extra Chix. broth & cooking time then what recipe says! Will make again but will make extra for leftover's next time! Read More
(24)
Rating: 1 stars
07/13/2012
This dish was simple but not as tasty as I had hoped. It was bland so I ended up adding mushrooms bacon and pesto. I did enjoy the nutty flavor that was achieved from toasting the noodles. I will not be making this again. Read More
(20)
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Rating: 4 stars
05/16/2012
We liked it! Quick easy and made with ingredients readily available. Read More
(15)
Rating: 5 stars
07/13/2012
Outstanding! I used 8 Oz. whole wheat spaghetti and 2 cans chix broth and lots more garlic. We think that this could masquerade as wild rice! Read More
(14)
Rating: 5 stars
07/13/2012
Here in Catalonia (Spain) this dish is called "fideuà" Read More
(11)