This creamy, peppery thick spaghetti chowder is a total comfort food dinner! This chowder is so thick, it eats like a meal!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup diced onion
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper, plus more for serving
- 1 tablespoon chopped garlic
- 3 tablespoons flour
- 8 oz. thin spaghetti
- 4 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for garnish
- Fresh chopped parsley, for garnish
- Heat the oil and butter in a large dutch oven over medium-low heat. Add the onion and cook for 5 minutes until softened. Add the garlic, salt and pepper to the onions. Stir and cook for another 2-3 minutes.
- Break the spaghetti into thirds and add to the pot, breaking up with a spoon as you stir. Cook, while tossing, over low heat until you start to see some of the spaghetti turning a light brown color.
- Once the spaghetti starts to toast, sprinkle in the flour and toss to coat with the pasta cooking for another minute or two.
- Turn the heat up to medium and pour in the chicken broth. Bring to a boil, stir the past so it doesn’t stick, then reduce the heat back to low and cover for 8-10 minutes. (It’s a good idea to lift the lid and stir the pasta every couple of minutes to prevent sticking)
- Once the pasta is tender, pour in the milk, cream and parmesan cheese and stir. Cook uncovered for 10 minutes, stirring until thickened.
- Taste for seasonings then serve with chopped parsley, more fresh pepper and parmesan cheese.
- Category: soup
- Method: stove top
- Cuisine: Italian
Keywords: cacio e pepe, chowder recipes, soup recipes, comfort food recipes, pasta recipes, spaghetti recipes, dinner recipes