Scratchy Husband Pasta

This is what pasta is all about. Pasta is a “carrier” food, like eggs . . . Add, mix, anything and it can carry it off. If you’re Italian, you cook with anything you have and this is the epitome of that. And... this is the best part (sorry, she/he capped it). ... Makes this perfect! “toasted bread crumbs with minced anchovy and grated lemon zest and chopped parsley” Be still my heart.

I make this all the time but tweak the amounts. A couple of tablespoons of high quality olive oil, a couple of tablespoons of butter, a healthy pinch of pepper flakes, and a couple of sliced garlic cloves. Some freshly grated parmesan, plus serve extra at the table. I make this with a pound of spaghetti which generously serves 3 plus leftovers for lunch. In other words, less is more.

I liked the flavors but a stick of butter and 3/4 cup of olive oil made it too greasy for only a pound of pasta, even with water from the pasta and cheese. I’m not sure you need the butter but you can half both quantities (or less) and still get a flavorful sauce without it being greasy and overly rich. Next time, I’ll use a 1/3 or 1/2 a cup of olive oil and 2 TBS of butter.

Sounds pretty much like spaghetti alla mezze notte (minus the butter) - a very common dish prepared by mothers throughout Rome when their children came home in the middle of the night from partying.

Such a warming narrative. Grateful.

Add toasted bread crumbs, minced anchovy, grated lemon zest and chopped parsley

I’m not sure if I know or care, if it’s this recipe or the vibrant and edgy story that accompanied it in The New York Times magazine on August 19, but this dish made us forget about everything that happened today. A full on deep dive. A relic to relish. Can’t wait for reruns.

No husband. No wife. But this pasta is still amazing for one!! Thank you !

Hold on. The two of yuz eat a pound of spaghetts and 3/4 cup of olive oil for your night snack. You planning to refit the place with sliding garage doors. What's wrong with spaghetti con Aglio, Olio,e Peperoncini-so beautiful. Likely no parsley around, right. On top of everything else, putting out an article about eating pasta ticks off 80% of the elite, all of whom are on self-imposed gluten-free diets. Yak for hours bout not eating wheat.

This is a perfect recipe. If you make it for purposes other than the one for which it is intended, it can serve six people; with a sharply flavored salad, you're set. If you make it for the purpose for which it's intended, i.e., to satisfy a deep longing for either pasta or peace of mind, the serving suggestions are correct. As for the calories: I cooked this after a week of no carbs and low fat and loved it. I will not want carbs or fat for a while. Mission accomplished. It is what it is.

i've been making this since i was 22 without a recipe. i'm now 72. I believe along with girls still doing most of the chores, more women are also cooking dinner after work. Do ya' think a man could make this all by himself? "scratchy husband" wha'???? i thought this was a thing of the past. Let them make this incredibly simple dish for the scratchy wife.

I have been making this exact dish for dinner for over 30 years now. I had not previously attributed my robust mental health to it, though. Of course I’ve usually washed it down with wine so that might be a factor as well.

LOVE THIS! Added the breadcrumbs, lemon, parsley and anchovy. Very similar to a dish my great grandmother made. Simple and delicious! A favorite by my favorite Gabrielle Hamilton.

My olive oil was rancid so I used avocado oil, otherwise followed the recipie exactly. Wonderful! I dont understand why some people are jittery about the ingredients and their proportions- this recipie is not meant to be a regular part of anyone´s diet, just an occasional treat. And what a treat this was! Thank you Gabrielle Hamilton.

I think this recipe is a fine combination of aglio e olio and cacio e pepe. I don’t understand the all’arrabbiara. Aren’t tomatoes required to take on this “triple crown”?