Spaghettoni Recipe
Make Spaghettoni Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce & Finish
Method
Pasta
Boil water
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt once boiling.
Cook spaghettoni
Add 400 g spaghettoni to the boiling water and stir to separate. Cook uncovered, stirring occasionally, until al dente (usually 1–2 minutes longer than package spaghetti time because spaghettoni are thicker). Check at 9 minutes and taste for a firm bite; total time typically 10–12 minutes depending on brand. Reserve 200 ml of the pasta cooking water, then drain the pasta quickly, leaving it slightly wet.
Sauce & Finish
Build the sauce
While the pasta cooks, heat a large skillet over medium heat and add 4 tbsp extra-virgin olive oil and 30 g unsalted butter. Once the butter melts and foam subsides, add 3 thinly sliced garlic cloves and 1 finely diced shallot. Sauté gently for 2–3 minutes until fragrant and translucent but not browned. Add 1/2 tsp crushed red pepper flakes and cook 30 seconds more.
Deglaze (optional)
If using, pour 60 ml dry white wine into the skillet to deglaze, scraping any browned bits from the pan. Let the wine reduce by about half, 1–2 minutes, over medium-high heat.
Emulsify sauce with pasta water
Lower heat to medium. Add about 100 ml of the reserved pasta water to the skillet and bring to a gentle simmer. Add the drained spaghettoni directly to the skillet and toss with tongs to combine. Add the remaining reserved water a little at a time as needed to create a silky sauce that clings to the pasta (use between 100–200 ml total).
Finish with cheese and seasonings
Remove skillet from heat. Add 80 g freshly grated Parmigiano-Reggiano (or Pecorino) and 1 tsp fresh lemon zest. Toss vigorously to emulsify the cheese into the sauce; this will thicken and coat the pasta. If sauce seems dry, add a splash more pasta water. Stir in 0.5 tsp freshly ground black pepper and 2 tbsp chopped fresh parsley.