Grilled Spaghetti | Food Wishes

23 missed calls from italy

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

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

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.

"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

You truly are a culinary adventurer, Chef John

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

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

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

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.

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

Lol actually taking a moment to explain that if you lay the pasta down in the same direction as the grates its going to fall through and catch fire! 😂

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

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.

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.

First hamburger bread pudding with mustard and ketchup and now this? Chef John is also making edibles we aren't seeing him eat lmao.

“Good weird.” Amazing 🤩

This looks almost like a reverse assassin's spaghetti

I was smoking some pork today and while I had the smoker running, I threw in some tomatoes and onions and peppers and made a smoked salsa. It wouldn’t be too much of a jump to purée a little bit further and use it as part of the sauce and add, some grilled/smoked chicken or something to it. I guess I know what I’m gonna be eating later this week.

This is not a spaghetti dish. It's an impasta!