Tomato Fondue Spaghetti

Stewed Cherry Tomatoes, Garlic Butter, Pecorino Romano PDO, Fresh Herbs, Pecorino Romano PDO Crisps

Chef Emily Chellew of Cry Baby Pasta | Philadelphia, PA

“This dish is inspired by the flavors of tomato soup and grilled cheese—one of my all-time favorite meals. I love using Pecorino Romano PDO for this application because it can be used to make a gooey sauce that mimics the center of a grilled cheese and can also be made into crisps like the edges of the sandwich. Pecorino Romano PDO brings a deliciously salty and creamy pairing to the sweet tomato components in the dish, which is all tied together with fresh, bright, and herbaceous flavors.” — Chef Emily Chellew

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Adapted by StarChefs  |  June 2025  |  Photo: Stephen Reccia

INGREDIENTS

Garlic Butter:
Yield: 6 pounds
2 cups blanched garlic cloves
4 pounds softened butter
1 tablespoon crushed red pepper flakes
1 cup fresh parsley
1 cup fresh rosemary
1 cup fresh oregano
6 cups olive oil
Kosher salt
Ground black pepper

Pecorino Romano PDO Crisps:
Grated Pecorino Romano PDO
Chopped thyme
Fennel pollen

Spaghetti:
Yield: 55 servings
60 whole eggs
700 grams egg yolks
3½ kilograms semolina flour
1½ kilograms 00 flour

Tomato Fondue:
Yield: 45 servings
1 pound butter
6 pounds whole peeled San Marzano tomatoes, crushed
Kosher salt

Stewed Cherry Tomatoes:
Yield: 32 servings
4 kilograms cherry tomatoes
Kosher salt

To Assemble and Serve: 
Yield: 1 serving
Kosher salt
1 ounce shaved Pecorino Romano PDO
Fresh dill
Fresh basil
Fresh oregano
Fresh parsley
Shaved Pecorino Romano PDO

METHOD

For the Garlic Butter:
In a food processor, add all ingredients. With the machine running, slowly stream in oil, mixing until fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.

For the Pecorino Romano PDO Crisps:
Heat oven to 350°F. Place 4-inch ring molds onto a silicone-lined sheet tray. Fill bottom of molds with cheese. Season with thyme and fennel pollen. Bake 8 minutes, or until the cheese is crisp and golden brown. Let cool, then break into shards. Transfer to an airtight container and reserve.

For the Spaghetti:
In a mixing bowl, whisk to combine eggs and yolks. Set aside. In a separate mixing bowl, whisk to combine flours. Using an extruder, combine egg mixture and flour mixture. Once fully incorporated, mix additional 12 minutes. Extrude dough into a spaghetti shape and bundle into 4½-ounce nests. Reserve.

For the Tomato Fondue:
In a pot over medium-low heat, melt butter. Add tomatoes and salt. Cook 1 hour, stirring occasionally with a wooden spoon. Reduce heat and keep warm. 

For the Stewed Cherry Tomatoes:
In a pot over low heat, melt 225 grams Garlic Butter. Add tomatoes. Generously season with salt. Cover and let simmer until tomatoes burst. Remove from heat and let cool.

To Assemble and Serve:
In a pot over medium-high heat, bring salted water to a boil. Add 8 ounces Spaghetti and cook until just al dente. Strain, reserving pasta and pasta water separately. In a sauté pan over medium heat, bring 1 spoonful Stewed Cherry Tomatoes and 4 ounces reserved pasta water. Add grated Pecorino Romano PDO and stir until mixture is well combined. Add cooked Spaghetti and toss to evenly coat. Transfer to a shallow serving bowl, spooning excess sauce over Spaghetti. Top with 1 dollop Tomato Fondue. Garnish with fresh herbs, shaved Pecorino Romano PDO, and desired amount Pecorino Romano PDO Crisps.

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