How to Make Grilled Spaghetti | Food Wishes

After grilling dry spaghetti over hot charcoal, it’s cooked directly in a very simple pan sauce, so that all that extra flavor from toasting dry pasta on a grill stays in the dish. This is very delicious on its own, but would also be perfect used as a base for other grilled main courses. Enjoy!

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How to Make Grilled Spaghetti | Food Wishes

[klarasweeney]

Hey Chef John! I started watching your videos around 11-12 years ago when I was in middle school. I taught myself how to cook by following your recipes. I just graduated from culinary school a few days ago and I’ve had the opportunity to work in some amazing restaurants in Chicago recently. I just wanted to say thank you for kickstarting that passion.

PS: To this day, my wife and I use “Give it the ‘ol tappa-tappa” and “Round the outside round the outside round the outside” as part of our regular vocabulary.

[zapptuff]

You've heard of assassin's spaghetti - get ready for arsonist's spaghetti

[toxicmustardwasabi]

This channel is almost old enough to drink in most countries. Chef John is one of the true OGs of all of Youtube.

[mmburgess]

My wife and I tried talking to each other in our best Chef John's voices. It didn't irritate us but it did make us very hungry.

[Ryan_F.]

You truly are a culinary adventurer, Chef John

[francescoideo]

hello I'm one of the Italians you're looking for in the comment section. This one does not look that bad actually, I might give it a try

[albert-wqkr]

When making fideuà (a valencian dish) you toast your noodles by either pan frying them or in the oven, and then you use them as you would with paella and cook them in a very large pan with broth and meat/fish/vegetables. Maybe grilling is a little over the top but getting some maillard reaction going to your dry pasta is definitelly a great idea.

[lawrencebutler]

this is probably the most sceptical I've been of one of your recipes, but in chef John we trust

[josephserra]

Me (screaming at the tv): “You are, after all, the MARIO ANDRETTI of your GRILLED SPAGHETTI. “

[MorganMghee]

I think the toast/bread analogy is perfect. Toasted grain is tasty grain.

[Infinite_Entertainment_]

This man is grilling spaghetti in a bathrobe. He thought we wouldn't notice, but we did.

[lmp]

I NEVER boil any pasta in large amount of water. For decades I have boiled pasta in small amounts of water. Over the time I have learnt to estimate correctly how much water I need, and boiling it on high heat, it is easy to add more water if needed and it does not stop the boiling.
With that method all the starch remain in the pot that makes the sauce stick to pasta better. When the pasta is nearly ready, I add to it any sauce I want, tomato, Alfredo etc. and add meatballs, chicken, whatever.
Using only small amount of water my food is ready by the time the water in large pot is just starting to boil.
I would not fire my grill just for small amount of pasta, but if I am grilling some meat and veggies I can add some pasta on the side to char lightly. Then I can keep the charred pasta in a plastic bag ready when I want to use it. I can also grill the same time some onions, asparagus, tomatoes etc and keep them in a jar and add for my grilled pasta day.

[Bucketus.Lord.of.Buckets]

"Honey, the crazy man is grilling dry spaghetti noodles. Hes saying something like 'be the king of the serengeti with your grilled spaghetti'

Kids get inside. I'm scared too."


...I would try it if i had a grill

[Merlin_Price]

Surely going the mussel/clam route would be amazing with this.

[kirby]

I have tricked my family into thinking I’m a good chef. All because I found your channel years ago. Made this and it was hit. Thank you for teaching me how to make good food.

[ShesInLosAngeles]

This method very much reminds me of how we prepare Fideo in my Mexican kitchen. Simple ingredients, big flavors.

[WiseAilbhean]

Fascinating. Because in some recipes, there’s pan toasted broken vermicelli. And I guess with this, you are added smoke flavor and bringing out the toasted flavor.

[mdshonkkc]

Adding a pat of butter to my pasta sauce at the end is a game-changer! I got that hint from a previous video. Thanks! I'm trying grilled spaghetti this weekend!

[ajthefunkmonster]

You are after all, the Louis Maillard of whether or not your food gets charred

[Naedyn]

When I make payasam/kheer, I always roast my vermicelli in ghee and then cook it in milk. Toasted wheat always tastes great! Looks delicious here too with your method.