Fried Killer Spaghetti: the Italian Recipe That Breaks all Pasta Rules | Claudia Romeo

[@qbpdnguyen2844]

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

[@thunderborn3231]

you could choose to do that at home, just make be absolutely sure all rules are broken properly

[@Dankdemon-r5y]

my pan isn't big enough so i cut the spaghetti so i can flip properly :(

[@qbpdnguyen2844]

Shhh don't let the Italians know@@Dankdemon-r5y

[@jameshenrysmith]

Seems almost the same as tteokbokki. It seems they didn't check similars. They didn't check their similars.

[@jameshenrysmith]

I break the ramen noodle packets apart before cooking them.

[@andrewz2854]

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.

[@GiancarloDiNunzio]

must be so...senno' non e' uno Chef...and that recipe is so old...it's in old,vintage rules...ooohh...non si inventano niente...remake-rano old recipes.auuufff...

[@Saif-zf9vb]

Any true chef (not cook) understands everything that’s happening whilst he/she cooks.

[@_PatrickO]

It is not hard to burn pasta in a pan with some oil. I feel like this has to be some kind of joke. Did someone do this out of necessity at some point in the distant past? Are snooty people taking the historic staples of a hard life and mocking us by pretending its artful? They are burning noodles in a pan. This feels like an episode of punk'd.

[@unpeople]

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! 🍝

[@cloudunknown]

Did it go well?

[@Kotello]

He burned the house in the process…

[@BloodInTheStrawberries]

​@@cloudunknown The splashback from the sauce started a fire and took out every pair of pants in the house probably- 💀

[@deadred80]

Should tell you that KZbin had mind reading technology.

[@gilberth8944]

Look up Mexican fideo

[@lynda6801]

I've made this purely by accident numerous times over the years 😂and always thought the crispy carmelization was absolutely delicious. ❤

[@MesaperProductions]

Accidents in the bedroom last a lifetime. Accidents in the kitchen last forever!

[@dianapennepacker6854]

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.

[@ilmansalt]

@@MesaperProductions💀

[@tetrasphere8165]

On accident? Lol how?

[@arborinfelix]

Spaghetti incidente :)

[@pedrogomezid]

I love how he doesn't simply state 'it's tradition' but explains why the tradition is important to follow for practical reasons :)

[@Codemaster92163]

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.

[@iPodHikARu]

Good cooks know how; best cooks know why

[@Autumn-Foxxo]

And that they had tried with other pasta to determine if traditional was actually the better choice

[@jameshenrysmith]

This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.

[@jameshenrysmith]

I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.

[@davidgraham2673]

I've been frying spaghetti for years. I love the crispy edges, and the carmelized sauce. A little parmesan cheese, and good Italian bread.

[@pcmerrick]

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.

[@tianna1116]

Is it better than regular spaghetti? I can’t imagine how it would taste different or better or what!

[@flowgangsemaudamartoz7062]

@@tianna1116 Well, regular spaghettis are not crunchy...and also not spicy.

[@angrytater2456]

@@tianna1116 I'm guessing it's a very deep, complex flavor.

[@ghostskull6368]

I usually add some spice to my spaghetti@@flowgangsemaudamartoz7062

[@lforlight]

@@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.

[@walterroux291]

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.

[@MrJhchrist]

This is the face I make so that people know I totally know what that word means

[@walterroux291]

@@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 :)

[@silvermediastudio]

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.

[@Kelnx]

@@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.

[@Cibershadow2]

​@@KelnxI love that word! I think etymologically it comes from melle (honey) + fluo (flows), so something that flows like honey maybe? I like it

[@marcofrey2903]

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.

[@bluestrife28]

So cool how it goes from a big mess in a pan to a neat stylish presentation. This guy is the real deal.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles

[@chateautemp]

It's all in the ladle..

[@chanvalentine8283]

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.

[@DimiqBaba]

I can imagine housework wasnt a problem with all those grandchildren.

[@gheebleasdale4550]

😂So they eat less 4 more to share.😅😂😂😢😢😊

[@lone246]

the recipe is from the late 60s....

[@phatmilkers2074]

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

[@eduardochavacano]

@@lone246 its making a come back to manifest another great depression. The gullible masses are going to eat their way to poverty and destitution.

[@talesfromthescrypt]

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 ❤️ 🍝

[@claudia-romeo]

Thank you!

[@christenzis6237]

@@claudia-romeoyeah I agree. Your questions were detail oriented. I’d watch anything you’d make.

[@FractalZero]

as in, he hated your butter application technique, or hated butter on bread altogether?

[@jameshenrysmith]

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.

[@jameshenrysmith]

This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.

[@justinross9833]

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.

[@ivonned32]

😂😂😂😂

[@jameshenrysmith]

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.

[@jameshenrysmith]

This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.

[@jameshenrysmith]

I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.

[@jameshenrysmith]

I remember usually jolof rice, ethiopian beef, tangine rice, marinade, and gumbo stew are cooked in its own sauce.

[@AceWav]

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!

[@SixOhFive]

This chefs Italian accent is impeccable

[@the_vba5384]

My kind of humor!!😂😂😂

[@SixOhFive]

@@the_vba5384MaMaMiA!

[@steampoweredmaniac5359]

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.

[@christopherlormant8083]

​@@steampoweredmaniac5359he is italian

[@farticlesofconflatulation]

It’s almost as if he is from Italy 😅

[@gplito]

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.

[@divx1001]

Southern Italians actually cook pasta e fagioli exactly like that, always directly in the bean broth.

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@jameshenrysmith]

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.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@ToothpasteJuice]

"Dude, you burned the spaghetti" "When I do it, it's called scorched"

[@sanneh2]

Using that next I cook

[@borz55]

burnt sauce

[@rebel4466]

It's scorched if you intended to do it! Just pretend to intend!

[@AnotherEarthling666]

That's the best part to eat 🤤

[@lukebostwick1070]

Burn it early so that you don't burn it later

[@RabbitEarsCh]

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...

[@jameshenrysmith]

This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.

[@jameshenrysmith]

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.

[@jameshenrysmith]

Reminds me of chow mein.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@RayMak]

This is very delicious

[@darrellritter269]

My mother is one of the most pickiest people on earth when it comes to eating in this world and your recipe with my own little twist came out fantastic thank you for the recipe

[@darrellritter269]

We always use score sheets and she scored it a nine out of a 10 thanks again for the lovely recipe

[@claudia-romeo]

This is great! I’m glad you and your mum enjoyed it 🍝

[@panaceiasuberes6464]

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.

[@tinabina8371]

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.

[@annother3350]

me too!!

[@jotk9440]

Does this recipe have a specific name ? Thanks

[@annother3350]

@@jotk9440 Pasta all'assassina (Assasins pasta

[@als1023]

1st time discovering this dish, gonna make it soon ! wow !

[@annother3350]

@@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

[@rc6304]

I take left over cold pasta and fry it up in more sauce and olive oil etc. Doesnt make a mess either comes out crunchy too.

[@claylangley2132]

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.

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@bhaj4588]

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!

[@bparrish517]

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.

[@jameshenrysmith]

This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.

[@jameshenrysmith]

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.

[@jameshenrysmith]

Reminds me of chow mein.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@jameshenrysmith]

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.

[@colleen8464]

When I was a child my neighbor cooked pasta this was. It was the best. They even taught me how to cook it this way. Absolutely flavorful.

[@sundok1]

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.

[@claudia-romeo]

Thank you for your support! Yes, I am Italian mother tongue 🇮🇹

[@iSamIAM2005]

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!

[@Vegoonery]

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.

[@jameshenrysmith]

@@Vegoonery This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

I don't remember hearing about that one.@@Vegoonery

[@jameshenrysmith]

I don't remember hearing about that one.

[@Obsid_Ian]

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.

[@lousekoya1803]

Thank you so much from Quebec for all the love and passion Claudia and thanks to this wonderful Chef for sharing his knowledge !

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@brittle1]

An actual human being who was inspired by Kay's cooking, wow I never would've thought

[@feastorafamine]

😂 nice

[@MrKfadrat]

@@feastorafamine oh bummer, i made the same comment and scrolled down just after to see yours..

[@brunswickboy22]

I love that you make that link! Kay is either a genius or this guy's a totally hopeless case.

[@MrKfadrat]

@@brunswickboy22 oh yes, kay has hidden genius. hidden very very very deep, so deep it has never emerged

[@MrKfadrat]

@jesseps heggs

[@riderone5030]

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

[@Tyme_flies]

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 😋😊❤ !

[@scottlund4562]

Every drunk single dad in America right now is sharing this video with his kids. 😂😂😂

[@DrunkBSshow]

Hey, I don't have kids that I know of. I'll share it with my nieces and nephews.

[@ledatufarulo7316]

😆😆😆😆😆 As italian, I can say that it is a nightmare! I never e ate this thing in all my life! It's american!

[@scottlund4562]

​@@ledatufarulo7316 American? They have the strangest southern accent I have ever heard. 😅

[@ragusaf]

At least the good ones! 🙂

[@mguerra79]

Even sober ones, ehehehe! In Portugal! :D

[@Karl-Brook-076]

Lovely all that black baking crust,..real healthy also !!

[@tommasodelrio]

It's called "burnt", do not have a good taste and it's even unhealthy

[@lawrenceshdow]

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.

[@PixelArtGamergirl]

Puedes aser un video con la receta? 😋 Me gustaria probarla!

[@TexasWench]

That's exactly what I was thinking when I was watching this video..."This is basically fideo" lol

[@MiloSatori]

Es sopa de fideos.

[@polysopher]

Mexicans have been living in the future for centuries

[@danieldelarosa2976]

fideo

[@boathousejoed1126]

Claudia is absolutely radiant on her home turf! The pasta? Yes,I would try it.

[@RolloTonéBrownTown]

Very beautiful yes and good at hosting

[@Kelnx]

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.

[@RolloTonéBrownTown]

@@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

[@Kelnx]

@@RolloTonéBrownTown I've never considered making gelato, but I'll look it up. Thanks!

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@Kilonovae]

ive always been told to finish cooking spaghetti in the sauce, but this takes that to the next level. I gotta try this sometime

[@Erydanus]

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!

[@TungKeSo112]

good taste 0.78 eu

[@jameshenrysmith]

I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@RYNOCIRATOR_V5]

Celso's pans are of impressive quality, imagine how many times a day they're used, and the non-stick is still perfect

[@Pozzaa90]

Probably cast iron pans

[@RYNOCIRATOR_V5]

@@Pozzaa90 Yes I recently learned of pan "seasoning", bizarre.

[@PK-ct1bm]

@@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. 🙂

[@RYNOCIRATOR_V5]

@@PK-ct1bm okay bro

[@LordHolley]

Very interesting...... definitely going to give this a go.

[@GuadalupeGuacamole]

8:52 they way he effortlessly made and placed that gorgeous nest of pasta🙌BRAVOOOOO

[@Bedlamswe]

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 =)

[@DoctorStrange01]

Why would anyone want to burn food, especially tomato sauce, is kinda beyond me. I'm surprised Italians actually eat it :D

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia, Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@bunnyluver2176]

​@@jameshenrysmithYou have posted this same comments in every comment I've read

[@mejohn101]

Just tried this out. Delicious. I love a thick, cooked down sauce. This would be great as a puttanesca. Mille Grazie!

[@RodsandRides]

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.

[@mysbhyv1707]

First time I've seen spaghetti cooked this way 😲 I'm excited to give this cooking method a try

[@prototype9000]

can also bake pasta with sauce same effect

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

Reminds me of chow mein.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@jameshenrysmith]

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.

[@nancyloomis3046]

I've made sautéed pasta with sweet fresh red bell pepper strips before and loved 🥰 it. So I'm sure I would also love this, EXCEPT, I have gastrointestinal issues and the red chili flakes or seeds would be out if the question for me. I would have to get creative and substitute something else.

[@Curt__]

For an older lady, you're pretty

[@darrylbraymore]

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!

[@seppwurzel8212]

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!

[@claudia-romeo]

Thank you!

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia, Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jameshenrysmith]

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.

[@GreySectoid]

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)

[@horatiolust5693]

Had this twice in Bari last month. Fantastic!

[@frostyshark6317]

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.

[@jameshenrysmith]

zo ma gosh it's a botched spag bol so new invention!

[@notknown8214]

Sounds lovely. Burnt pasta, burnt garlic, burnt tomato . One can only imagine the incredible bitterness of it all topped off with the flavor of charcoal from the burnt pasta. YUUUMM

[@NeCLiaH]

And top of it, the amount of cancer you are throwing down your esophagus, because burnt food is one contributing cause to cancer.

[@Tbrain-zq4ft]

You can also just caramelize. It’s not necessary to burn it

[@notknown8214]

@@Tbrain-zq4ft He said to burn it. Black means burnt, I rest my case. Paella is another thing a lot of chefs get wrong

[@Tbrain-zq4ft]

@@notknown8214 yeah, that is true, but you don’t have to burn it if you don’t want to.

[@notknown8214]

@@Tbrain-zq4ft The chef said to, burnt garlic and tomato sauce is horrible and I stand by that. Name a chef that says it is OK and I'll show you a hack

[@mouadchaiabi]

Beautiful content as ever, Claudia. Keep the good stuff coming! 👏

[@claudia-romeo]

Thank you!

[@wytchyprepper3370]

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!

[@Brightsupernova]

Claudia!!! I’ve been seeing you on the shows for a long time and so happy to see you have your own channel! If you get a chance to read this- this will help you a LOT. First, the text that translates the recipe is always on the changing background and is very hard to see! If you added either a translation or the running commentary on a background that is the same color, then people could read it better. Like when the chef is wearing a white shirt and the text is white. It’s very frustrating. We can’t read or understand this in the English speaking countries unless we can see it or hear it. Please make this small change to go viral. You deserve it and I hope I get to meet you one day!

[@claudia-romeo]

Thank you for your feedback! I’m actually in the process of editing a new video and I was wondering the same… your comment feels like the sign I needed to change the subtitles a bit. Thank you for your support! 🙏🏼

[@anthonyrepetto3474]

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?

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles

[@nolane3972]

I have decided to say "exactly" in Italian from now on, it sounds so satisfying

[@vale.r1o]

Esattamente 😃

[@patrick-aka-patski]

Everything I've just seen in this video is perfetto! I've been to Bari in 2012 (stayed in Hotel Victor which was on the opposing side of the road) and totally missed out on this fantastic dish.

[@andrewmudgett5715]

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!

[@jameshenrysmith]

I usually only brown or fry the stir fried rice or the rice pilaf. I don't usually have nor cook the rest.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@lisaray9404]

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. 🥰😍😘

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jameshenrysmith]

This is like the Persian rice pilaf pasta rice mix, or even Chinese or Japanese, or American stir fried rice or Singapore fried noodles.

[@NaptownClassic]

This is the best I've ever seen this dish look. Definitely inspired to try it now.

[@NexuJin]

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.

[@roguephoenix]

been reheating my pastas this way for years. i like the caramelization of it.

[@angrytater2456]

I have wanted to do cook this for awhile, but I am intimidated. This guy made it look pretty simple.

[@claudia-romeo]

Chef Celso is a pro!

[@angrytater2456]

@@claudia-romeo You can tell he has made that dish thousands of times, for sure.

[@seblo8462]

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👍

[@supermaniac5]

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.

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@Free_canada]

I was always told do not put tomato/ acidic foods in the cast iron. Has that ever done anything to your finish?

[@lxmzhg]

@@Free_canada I believe he's using an anodized aluminum pan, not cast iron.

[@Free_canada]

@@lxmzhg thank you for the clarification .

[@laowai2000]

Pasta sauces always better the next day. Should be written into the laws of physics!

[@wanderingknight10]

Thank you 🙏..absolutely amazing!!!!!!!!!!

[@gnarbeljo8980]

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! ❤

[@SixOhFive]

I'm sure you are correct!

[@hensonlaura]

Leftover uncooked spaghetti?

[@gnarbeljo8980]

@@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.

[@christopherborsellino2268]

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!

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, rice pilaf, fried rice, and mexican rice.

[@christopherborsellino2268]

@@jameshenrysmith I was not aware of that. I will have to try those rice dishes. Thank you.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia, Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@jesusarreola9484]

Es como la pasta seca que se hace en México desde hace décadas. Con alguna variación el resultado es parecido porque acá le ponemos chipotle, que añade sabor ahumado y picante.

[@patrickbone4]

I made this today and it was awesome! I didn’t char it quite as much as this chef, or spice it that much, but it was really good and I had fun cooking it. A very great recipe and well done video! Thanks Claudia!

[@jameshenrysmith]

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.

[@jameshenrysmith]

This reminds me of jollof rice, stir fried rice, mongolian barbecue, and mexican rice.

[@jameshenrysmith]

Reminds me of chow mein.

[@jameshenrysmith]

In Singapore, Thailand, Malaysia, Indonesia and Papua New Guinea and in Cantonese Chinese dishes and in Taiwanese dishes they fry the noodles.

[@hermanrosario7045]

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

[@jameshenrysmith]

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.

[@gregoryjames7696]

Hell yeah. Been making this for years. Never knew it came from Bari. That barase olive oil is perfect for this

[@MichaelNaydeck]

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.

[@aaronwalker1549]

Y’all really like this?! I thought this was a parody video as Italians are strict about tradition. This is really a thing?! 😭😭😭

[@DoctorStrange01]

Dude but why do you burn your food and enjoy it though ? Kinda mind-blowing to me that anyone would actually eat this.

[@jerecakes1]

​@@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

[@MichaelNaydeck]

@@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.

[@jameshenrysmith]

This is similar to the jollof rice, spanish rice, fried rice, and mexican rice.

[@SilverforceX]

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!

[@sueli710]

It's like spanish (mexican) rice

[@rgerber]

apparently a traditional Paella is never stirred and destined to have a charred bottom

[@PDZ1122]

My German/Polish grandmother used to fry leftover spaghetti in a pan with bread crumbs. We loved it as kids.

[@slalomie]

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.

[@claudia-romeo]

…and keep all white clothing away from the kitchen!

[@slalomie]

@@claudia-romeo Haha definitely wear an apron for this 😂 Love your videos!

[@stuart207]

Just like baked rice, excellent texture and taste variations 👍chefs teachings are first class 🤗 I treat them like noodles 😂

[@ilham7345]

by confucius's beard and amaterasu's nose hair, what the fk is baked rice?

[@deanronson6331]

@@ilham7345 Google it.

[@DoctorStrange01]

Except rice is not burned, it's a little bit crispy and brownish, this thing though is literally charcoal tomato sauce. Bitter carcinogens, delicious.

[@Chelle778]

My Mexican friends taught me to make Soupa this way (not sure of that spelling); but used elbow macaroni. Going to try it this way with the red peppers. Lovely.

[@smorgasbroad1132]

I just enjoyed listening to them speak Italian. From now on I will be calling it "spaghettO".☺️

[@Forestgravy90]

Singular vs plural

[@hensonlaura]

You had me at garlic oil. Adding red chili flakes blew my hair back. Edit: the burnt sauce will be like the burnt sauce on the edges of a cast iron pizza, so good. I gotta make this!

[@Death0Row]

My favorite spaghetti:Red onion,red pepper,habanero,garlic,1can of tomatoes 1teaspoon of honey serve with mexican flavoured potato chips🤌

[@LifeInFrame]

Everybody's so creative!

[@IAmAlmightyGod]

😂 exactly

[@olivergottkehaskamp3369]

Watched this and immediately went out to get ingredients - I didn't go as hard on the burning part and only did that very sparingly, but it was absolutely delicious nonetheless. The only change I made was to add some parmigiano reggiano to the finished dish. Loved the very intense tomato flavor, the slight spicyness from the chili flakes and I feel like the garlic on its own already added enough bitterness from being heated that much during the toasting. Next time I will try to be a tiny little bit more bold on the burning part. 😅

[@bailey78]

Make a video of your creation and post it here on KZbin. You may become the next great KZbin Chef 😁. What have you got to lose ?

[@olivergottkehaskamp3369]

@@bailey78 Haha, I appreciate the sentiment! But I neither have the necessary equipment to make something I would consider watching myself, nor the skill and experience of an actual chef. I didn't create anything, all I did was deviate from the instructions - like most of the time. 😅

[@EvilMonkey7818]

I'm definitely going to try this, with white wine in the sauce, experiment with some other ingredients like pesto toward the end.

[@rainie22rs]

What is concerning to me is not the technique but the equipment and how they are used. Those non-stick pans may not be intended for high heat temperatures (they may emit toxic fumes). Also a close up at the beginning show scratches on the pan ( may be a result of picking up the pasta with those metal tweezer tongs). Harmful particles and chemicals may transfer to the pasta. Perhaps seasoned carbon steel pans would be better to use?

[@tinabina8371]

I use a stainless steel pan or a dutch oven to cook this. It doesn’t have to be a non-stick pan. But if you use stainless you have to make sure it’s really hot before you start cooking in it so that it’s naturally non stick.

[@cryout2Him]

agreed

[@rainie22rs]

@@tinabina8371stainless steel pans and enamel-lined dutch ovens are indeed the ideal pans to use. The reaction of the acid ( of the tomato sauce) to carbon steel pans is also avoided. I agree with you

[@boathousejoed1126]

Interesting, I hadn't thought of that.

[@PassionataDance]

This looks like how a zoomer would make pasta after leaving home for the first time.

[@redriderbbgun8018]

I'm not a huge fan of spaghetti & sauce, but this dish looks incredible. Definitely going to make this at home! 🤤

[@darkiepoo8949]

0:57 just looks like the carcinogenic stuff you'd scrape from after using a barbecue grill

[@tattoomesam]

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.

[@alexzorkin9470]

Fantastic content! Lovely!

[@matteframe]

First seafood and cheese... now burnt pasta cooked in sauce... is pineapple on pizza next?? :) :) Seriously though this stuff looks delicious.

[@tinabina8371]

Don’t knock this till you try it. It really is so delicious. You won’t be disappointed.

[@Paimon-hg4wo]

why I pay for burn food

[@kippy1500]

Cause slight burn is called char. In Argentina it better be charred😉

[@creasicle]

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

[@Chifuvideo]

lol burned 😂

[@earthalien7777]

Burnt spaghetti 😅😅

[@Stuff_And_Things]

You can do the same thing with dry rice and its amazing. Just fry in grease/oil until all of the rice turns white to slightly browning then add water.

[@andreweaton6363]

I tried this last night for the first time. It's imperative that you let the pasta cook in the oil, garlic, and chilis before adding any sauce or water content or it won't crisp up as well. I also used a store bought tomato sauce, albeit a good one. Next time I will be making my own with san marzano tomatos, sofritto and fresh picked basil