Spaghetti Scrocchiafreschi by @maritoemoglie_incucina

20 min

2 servings

🍝

200 g

Spaghetti

🧄

9 g

Garlic

🌶️

10 g

Fresh chili

🫒

60 ml

Extra-virgin olive oil

🥖

23 g

Breadcrumbs

🍋

3 g

Lemon zest

🧂

1.5 g

Salt

🌿

4 g

Fresh parsley

🍝

Pasta cooking water

  1. Slice
    • garlic
    • fresh chili pepper
    • lemon zest

    Finely slice the garlic and chili pepper, then grate the zest from half a lemon.

  2. Heat
    • extra virgin olive oil
    • panko breadcrumbs

    Heat 1 tablespoon of extra virgin olive oil in a small frying pan over medium heat. Add the panko breadcrumbs and stir until golden and crisp, about 2 to 3 minutes.

  3. Transfer
    • panko breadcrumbs

    Transfer the toasted breadcrumbs to a small bowl and keep them aside.

  4. Salt
    • spaghetti
    • salt
    • Pasta cooking water

    Bring a large pot of water to a boil and salt it. Cook the spaghetti until al dente according to the package timing.

  5. Scoop
    • spaghetti
    • Pasta cooking water

    Scoop out 120 ml of pasta cooking water with a ladle. Drain the spaghetti in a colander.

  6. Heat
    • extra virgin olive oil
    • garlic
    • fresh chili pepper

    Heat the remaining 3 tablespoons of extra virgin olive oil in a large frying pan over low-medium heat. Add the garlic and chili pepper, then gently fry for 1 to 2 minutes without browning the garlic.

  7. Add
    • spaghetti
    • Extra-virgin olive oil
    • Pasta cooking water

    Add the drained spaghetti to the garlic oil. Toss it with 60 to 120 ml of reserved cooking water until the sauce lightly coats the pasta.

  8. Add
    • lemon zest

    Turn off the heat and add the lemon zest. Toss until the zest is evenly distributed.

  9. Fold
    • panko breadcrumbs
    • fresh parsley

    Fold in most of the crispy breadcrumbs. Finish with parsley and the remaining breadcrumbs before serving immediately.

Spaghetti Scrocchiafreschi by @maritoemoglie_incucina

20 min

2 servings

🍝

200 g

Spaghetti

🧄

9 g

Garlic

🌶️

10 g

Fresh chili

🫒

60 ml

Extra-virgin olive oil

🥖

23 g

Breadcrumbs

🍋

3 g

Lemon zest

🧂

1.5 g

Salt

🌿

4 g

Fresh parsley

🍝

Pasta cooking water

Preparation Steps

  1. Step 1/9

    Finely slice the garlic and chili pepper, then grate the zest from half a lemon.

    🧄garlic
    ⚫fresh chili pepper
    🍋lemon zest
    🔪knife
    🪵cutting board
    🧀fine grater

  2. Step 2/9

    Heat 1 tablespoon of extra virgin olive oil in a small frying pan over medium heat. Add the panko breadcrumbs and stir until golden and crisp, about 2 to 3 minutes.

    🫒extra virgin olive oil
    🥖panko breadcrumbs
    🍳small frying pan
    🥄wooden spoon

  3. Step 3/9

    Transfer the toasted breadcrumbs to a small bowl and keep them aside.

    🥖panko breadcrumbs
    🥄wooden spoon

  4. Step 4/9

    Bring a large pot of water to a boil and salt it. Cook the spaghetti until al dente according to the package timing.

    🍝spaghetti
    🧂salt
    🍲large pot
    🥄wooden spoon

  5. Step 5/9

    Scoop out 120 ml of pasta cooking water with a ladle. Drain the spaghetti in a colander.

    🍝spaghetti
    🥄ladle
    🧺colander

  6. Step 6/9

    Heat the remaining 3 tablespoons of extra virgin olive oil in a large frying pan over low-medium heat. Add the garlic and chili pepper, then gently fry for 1 to 2 minutes without browning the garlic.

    🫒extra virgin olive oil
    🧄garlic
    ⚫fresh chili pepper
    🍳large frying pan
    🥄wooden spoon

  7. Step 7/9

    Add the drained spaghetti to the garlic oil. Toss it with 60 to 120 ml of reserved cooking water until the sauce lightly coats the pasta.

    🍝spaghetti
    🍳large frying pan
    🥄wooden spoon

  8. Step 8/9

    Turn off the heat and add the lemon zest. Toss until the zest is evenly distributed.

    🍋lemon zest
    🍳large frying pan
    🥄wooden spoon

  9. Step 9/9

    Fold in most of the crispy breadcrumbs. Finish with parsley and the remaining breadcrumbs before serving immediately.

    🥖panko breadcrumbs
    🌿fresh parsley
    🍳large frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Vegetables, Oils, Fruits, Seasonings, Herbs

Ingredients

Spaghetti, Garlic, Fresh chili, Extra-virgin olive oil, Breadcrumbs, Lemon zest, Salt, Fresh parsley, Pasta cooking water

Notes

Garlic (2–3 cloves), Fresh chili (or dried chili flakes), Breadcrumbs (panko preferred), Lemon zest (grated zest of an organic lemon), Salt (to taste), Fresh parsley (optional), Pasta cooking water (one ladle reserved)

Allergens

gluten, wheat

Dietetics

Dietary regimen

vegan, vegetarian, dairy-free, egg-free, pescatarian

Calories

550 kcal

Macro nutrients

protein: 13g, carbohydrates: 73g, fat: 23g, fiber: 4g, sugars: 3g

Nutritional Information

Minerals

sodium: 310mg, potassium: 220mg, iron: 2.1mg

Vitamins

vitamin C: 8mg, vitamin E: 3.2mg, folate: 95mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

large pot, large frying pan, small frying pan, colander, wooden spoon, ladle, fine grater, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Casual Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

al dente, crispy, silky

Flavors

garlicky, spicy, citrusy, savory, nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately for the best crispy texture.), fridge : 2 days (Cool quickly.,Store in an airtight container.,Reheat in a frying pan with a splash of water.), freezer : 30 days (Not recommended because the pasta and breadcrumbs lose their texture.)