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Drunk spaghetti

Pragmatic recipe
drunk spaghetti

Drunk spaghetti

Drunk spaghetti, pasta ubriaca. It may sound a tad strange. This preparation regards not just pasta. Fish, meat or even vegetables are prepared in the exact same way. With the big difference that it gives pasta a very peculiar color. 

It is very easy and fast to prepare. Furthermore one can vary the ingredients and personalize the dish. 

We use 100 grams of pasta per person. If you plan to serve other dishes from apart drunk pasta, go for no more than 80 grams.

  • Prep Time 5 Minutes
  • Cook Time 15 Minutes
  • Total Time 20 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 400 grams of spaghetti
  • 1 bottle of red wine
  • 2 cloves of garlic
  • 1 bay leave
  • 60 grams of grated cheese
  • EVO, salt and pepper


  1. Boil the spaghetti in abundant lightly salted water for 4 minutes
  2. Fry the garlic in a deep pan
  3. Add the wine and the bay leave
  4. Bring the wine to a boil
  5. Drain the spaghetti
  6. Add the spaghetti to the boiling wine and stir
  7. When the pasta is al dente, add the grated cheese and stir
  8. Serve piping hot


Red wine is the protagonist in Spaghetti ubriachi, drunk spaghetti. As it goes with main ingredients, strive for quality. Use decent, well structured wine. The outcome of the dish depends on this choice. We advice using a Nero d'Avola or even better, Etna rosso.The choice of cheese is another issue. Use hard seasoned cheese. Parmesan is generally a little sweeter. Pecorino a tad more pungent.The stirring is an essential part of the preparation. Just as when preparing risotto, it releases the starches. And gives you a creamy result. Some add butter, others cream. That is pretty much up to you. 

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