The end result is a super-flavorful, spicy spaghetti with a texture that’s equal parts al dente, chewy, and crispy. I love serving this pasta on its own, but if you’d like to fancy it up a ...

Tomato broth is added a ladle-full at a time until the spaghetti soaks up the liquid and the bottom is lightly charred and some of the strands are crispy. The end result is a super-flavorful ...

If you enjoy toeing the flavorful line between super-crispy and burnt to a crisp, you need to try spaghetti all'assassina, or burnt pasta. Recipes and variations abound, but the crucial element of ...

Basile Audoly and Sébastien Neukirch's scientific paper - Fragmentation of rods by cascading cracks, why spaghetti do not break in half - showed that as bent spaghetti returns to straight ...