05/23/2026
Assassin’s Spaghetti 🔥
Crispy edges. Sticky, smoky San Marzano tomato sauce. Pancetta, garlic, chili flakes, and anchovy melted into the base for deep umami you can’t quite place but can’t stop eating.
Dry spaghetti goes straight into the pan — no boiling — then gets built risotto-style until it turns rich, dark, and slightly charred in all the right places.
Finished with crispy pancetta, Pecorino Romano, and fresh parsley.
The anchovy is the quiet move that makes everything taste like more of itself.
