Imagine twirling your fork into a plate of perfectly cooked spaghetti, where each bite bursts with the vibrant flavors of fresh spring onions, aromatic rosemary, and a bold kick of black pepper. This "Spaghetti Cipollotto Pepe e Rosmarino" isn't just another pasta dish—it's a culinary journey that transforms simple ingredients into an extraordinary meal that will transport your taste buds straight to the heart of Italy. Whether you're a busy home cook or a passionate food lover, this recipe promises restaurant-quality deliciousness with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- Spaghetti - 200g
- Spring onions - 3, chopped
- Fresh rosemary - 2 sprigs
- Black pepper - to taste
- Olive oil - 3 tbsp
- Parmesan cheese - for serving
- Salt - to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- While the water is heating, wash and finely chop the spring onions, removing the root ends and any wilted outer layers.
- Strip the rosemary leaves from the sprigs and roughly chop them to release their aromatic oils.
- Add the spaghetti to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente.
- In a large skillet, heat the olive oil over medium heat. Add the chopped spring onions and sauté until they become soft and slightly translucent, about 3-4 minutes.
- Add the chopped rosemary to the skillet and cook for an additional 1-2 minutes, allowing the herbs to release their fragrance.
- Before draining the pasta, reserve 1/2 cup of pasta cooking water, which will help create a silky sauce.
- Drain the spaghetti and immediately transfer it to the skillet with the spring onions and rosemary.
- Toss the pasta thoroughly, adding a splash of reserved pasta water to help the ingredients combine.
- Generously grind fresh black pepper over the pasta, ensuring an even distribution.
- Plate the spaghetti and garnish with freshly grated Parmesan cheese.
- Serve immediately while hot, enjoying the aromatic blend of spring onions, rosemary, and black pepper.
Tips
- Always salt your pasta water generously—it should taste like the sea to properly season the pasta from within.
- Reserve pasta cooking water before draining; its starchy goodness helps create a silky, clingy sauce.
- Use fresh rosemary if possible, as it provides a more intense and fragrant flavor compared to dried herbs.
- Sauté spring onions slowly to develop their natural sweetness without burning.
- Freshly ground black pepper is key—pre-ground pepper loses its potency quickly.
- Grate Parmesan cheese just before serving to ensure maximum flavor and freshness.
- Serve immediately while hot to enjoy the full aromatic experience of the herbs and seasonings.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
