RomanItalian
Pasta alla Romana
by Cucina con Ruben · 548K subscribers on YouTube
An ancient Roman pasta recipe from the market of San Cosimato, with anchovies, chili, garlic, cherry tomatoes, pecorino, and toasted breadcrumbs. This is said to be older than carbonara.
- Difficulty
- easy
Ingredients
10 items- Olive OilUse good quality extra virgin olive oil
- GarlicGrated like lemon zest
- Chili PepperFresh or dried chili, to taste
- AnchoviesAnchovy fillets, oil-packed
- Cherry TomatoesCherry tomatoes, halved
- ParsleyFresh parsley, chopped
- BreadcrumbsBreadcrumbs, toasted with lemon zest
- LemonZest only, for garnish and flavor (chef's personal touch)
- SpaghettiUse any long pasta
- Pecorino RomanoGrated fine
Method
- In a pan, heat olive oil over medium-low heat and add grated garlic and chili pepper.
- Add anchovy fillets and let them melt slowly, stirring occasionally.
- Add a ladle of pasta cooking water to create an emulsion.
- Add halved cherry tomatoes and let them soften gently without fully cooking.
- Once the tomatoes are just softened, add chopped fresh parsley and remove from heat.
- Meanwhile, in a small pan, toast breadcrumbs with a drizzle of olive oil and lemon zest until golden.
- Cook spaghetti in salted boiling water until al dente.
- Transfer the pasta to the sauce, adding a splash of pasta water if needed. Toss well over low heat to combine.
- Off the heat, add grated Pecorino Romano and toss vigorously to create a creamy sauce.
- Serve the pasta, topping with toasted breadcrumbs, extra pecorino, fresh cherry tomato slices, lemon zest, and a pinch of chili if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
