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Spaghettini with Spicy Escarole and Pecorino Romano

Spaghettini with Spicy Escarole and Pecorino Romano

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This spaghettini with spicy escarole and pecorino romano is a sophisticated high-protein dish that strikes a perfect balance between bitter, salty, and spicy flavours. Escarole, a member of the chicory family, softens beautifully when simmered, creating a silky texture that pairs wonderfully with the delicate strands of spaghettini. The addition of anchovies provides a deep, savoury base that melts into the olive oil, while the crushed red pepper adds a gentle, warming heat to every bite.

Ideal for a quick midweek dinner or a light weekend lunch, this recipe is as nourishing as it is flavourful. The sharp, salty kick of the freshly grated Pecorino Romano cheese brings the whole dish together, offering a traditional Italian finish. Serve it in warmed shallow bowls with an extra drizzle of high-quality extra-virgin olive oil for a truly authentic homemade meal.

Ingredients for Spaghettini with Spicy Escarole and Pecorino Romano

60 ml extra jungfruolivolja, delad
3 anchovy fillets, chopped
1/4 teaspoons dried crushed red pepper
2 vitlöksklyftor, hackade
675g escarole (about 1 large head), cut into 1- to 2-inch strips
240ml vatten
450g spaghettini
Freshly grated Pecorino Romano cheese

How to make Spaghettini with Spicy Escarole and Pecorino Romano

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 240ml water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 240ml cooking liquid.

Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

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