Broken Spaghetti Risotto

62 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Chef John
Recipe by  Chef John

“This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.”

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Adjust Servings

Original recipe yields 2 servings



  1. Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
  2. Stir garlic into spaghetti pieces and cook for 30 seconds.
  3. Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
  4. Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
  5. Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

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Reviews (62)

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OK, I could've totally ate this entire thing, lol...YES, IT'S THAT GOOD! Just be prepared...this took more time (and broth) than called for, which was no problem for me b/c I had the extra time, and this is soooo worth it, just wanting to let others know! Great flavor and method...I used 'Barilla Cut Spaghetti', instead of breaking my own, just b/c I had it. I will be making this over and over~YUM! Thanks for sharing. :)



Oh Yes Chef John!! This was delicious!! You can find a product called Fideo in the Latin section, which is small packages (8 oz.) of broken spaghetti, if you don't want the mess of breaking spaghetti into pieces. You can also add some chopped onion when browning the pasta, and a can of diced tomatoes with the broth to get a totally different flavor. Either way, you will be tempted to eat the whole pan yourself!! Thanks!!



Even though I have loved every single one of Chef John's recipes I have tried thus far, this one seemed too simple to be really "all that good" and the few negative reviews had me thinking I would have had to spice this up quite a bit. I was WRONG!! I only had linguine so I broke those up and other than that I didn't change a thing. This was SO very good. I didn't even had to add salt!!! I just kept adding a little broth at a time until it cooked down to the way I liked it. I sprinkled the red pepper flakes and freshly grated Parmigiano-Reggiano on top and voila!! If you think you can get away with putting the fake cheap stuff on top, nope! It sure won't be the same. This was great. I can see it being served at any Italian restaurant with some chicken and veggies on the side. I had it by itself because I'm "carbing up" for a long run tomorrow ;o)

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Amount Per Serving (2 total)

  • Calories
  • 516 cal
  • 26%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 86.1 g
  • 28%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 1968 mg
  • 79%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Baked Mushroom Risotto


next recipe:

Ricotta Spaghetti