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Spaghetti From Aquila - {Spaghetti All'Aquilana}


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  • 2 cups extra-virgin olive oil plus
  • 4 tablespoons extra-virgin olive oil for frying
  • 12 squash blossoms center parts removed
  • 1 onion finely chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup finely-chopped Italian parsley
  • 1 large pinch saffron threads crushed in a
  • mortar and dissolved in water
  • 1 cup Brown Chicken Stock (see recipe)
  • 1 pound spaghetti
  • 1 egg beaten
  • 1 cup freshly-grated pecorino Romano


Servings 6


Step 1

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a tall-sided pot, heat the 2 cups oil to 350 degrees. Cook the squash blossoms in the hot oil for 30 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

In a 12- to 14-inch saute pan, heat the remaining oil over high heat, and add the onion. Cook for 5 minutes, until golden brown, then add the parsley, saffron, and chicken stock, and bring to a boil. Cook over high heat until reduced by half, and season with salt and pepper, to taste.

Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg. Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta. Divide evenly among six warmed pasta bowls, top with grated cheese and serve immediately.

This recipe yields 6 servings.

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