Jon Favreau’s Chef Movie “Scarlett’s Pasta” Recipe

July 20, 2019

Jon Favreau’s Chef Movie “Scarlett’s Pasta” Recipe

43 Comments  /  Jump to Recipe

In 2014… actor, writer and director Jon Favreau made and starred in the movie “Chef”. I have admittedly seen this about 6 times. Favreau plays a chef who, after a public altercation with a food critic, quits his job at a popular Los Angeles restaurant to operate a food truck with his young son. It co-stars Sofía Vergara, John Leguizamo, Scarlett Johansson, Oliver Platt, Bobby Cannavale and Dustin Hoffman, along with Robert Downey Jr. in a cameo role. And big love to food truck owner and chef Roy Choi who served as a co-producer and oversaw the menus and food prepared for the film. If you love foodie stuff and cooking, you WILL enjoy this very entertaining film!

Throughout the film his character whips up some quite incredible eats, and even paying attention it’s really hard to take notes… and these dishes look incredible! Well more recently Favreau expanded on this experience and thanks to the Netflix produced “The Chef Show”, these delectable eats are revealed. Still you have to watch fast though.

So after so after a bit of crafting and some kitchen testing, I am happy to announce that I’m able to make it available right here, and you are sure to love this very flavorful pasta experience. Be sure you have everything prepped and ready since you’ll need to grab things quickly. As instructed, be sure to let the mixture thicken for a minute when it’s ready, and add salt to taste. The flavor bursts!



Jon Favreau's Chef Movie 'Scarlet's Pasta' Recipe

July 20, 2019
: 4
: 15 min
: 15 min
: 30 min


  • Half a Lemon
  • Fresh Grated Parmesan
  • 2-3 TBSP Butter
  • 1 Cup Chopped Italian Parsley
  • 1 Pinch Chili Flakes or Hot Pepper Flakes
  • Fresh Ground Pepper
  • 2 TBSP Salt (for pasta water)
  • 3 Cloves Thin Sliced Fresh Garlic
  • 1 Cup Pasta Water
  • 1/3 Cup Olive Oil
  • 16oz. Spaghetti
  • Step 1 Slice garlic cloves thin (do not chop) and remove stems from parsley. Chop parsley fine and set all this aside. Have all your ingredients handy and ready since you will need to get to them quickly.
  • Step 2 Bring water with 2 TBSP salt to a boil and add pasta. Cook for 10-12 minutes till al dente. Save 2 cups of the hot pasta water (for possibly creating more liquid) before draining.
  • Step 3 About 5 minutes before your pasta is ready, heat the olive oil in large pan on medium and add the sliced garlic. Toss gently and after about 30 seconds add the hot pepper flakes and salt and pepper. Cook and toss for about 30 seconds.
  • Step 4 Add parsley, cooked pasta, pasta water to your liking, butter and squeeze in the half lemon (watch for seeds). Stir gently and bring to gentle boil. Add more fresh pepper and salt to taste. Toss the mixture well to fully coat and turn off heat.
  • Step 5 Let mixture set about 30 seconds so liquid thickens a bit. Serve hot and top with fresh grated parmesan. You WILL love this.

43 thoughts on “Jon Favreau’s Chef Movie “Scarlett’s Pasta” Recipe”

  • On step 2 of instructions. It says “ 3TBSP salt and 2 TBSP” To a boil.
    2 TBSP of what? Theres a word missing there.

    • Whoops! Sorry about that. It’s simply 3 TBSP of salt. Nothing else. Thanks for bringing that to my attention and thanks for stopping by! Please tell your friends and I hope you enjoy the website.

      • I’ve found and made several versions of the Chef Show pasta. One called for a Tablespoon of chili flakes! My mouth burned for days!! I’ve made this pasta three times but this version I made last night and it came out perfect! The only change I made was using 1/4 cup of parsley instead of a full cup. And I used juice of 2 lemons. I printed and am saving this version. It’s the BEST!

        • Tweak, tweak, tweak! I love it too. One of my faves. BTW how did you find the website? Glad to be of service Susan and thanks much for the input.

      • You have butter in the ingredients list, but not in the directions. I think it goes in Step 3. 🙂 Chef is one of my favorite movies too. This is a great, easy recipe. Thank you for sharing.

        • Happy New Year! Butter is in step 4, but step 3 would be acceptable as well for sure. Thanks much! I appreciate the comment.

  • Saw this on the show last night, making it for dinner tonight!! Can’t wait 🙂 hope it’s as delicious as it looks!!

  • Why did you say to keep 2 cups of pasta water and add it in but the recipe calls for 1 to 1.5 cups of pasta water. Misleading!!

    • I’m sorry you didn’t find it to your liking, and thank you for pointing out the error! I have since corrected that along with adding a bit of detail regarding the pasta water. Try it again! I didn’t REALLY have it to my liking until around the third try! Thanks much for stopping by!

    • I saved 2 cups of water. It’s a safe bet to do. You need to add some water a little at a time and check for consistency. I’ve made this several times and learned to adjust the amount if water. I found that one cup us usually enough. Depends on how thick/ pasty you like it.

      • Thank you Susan… I have edited the recipe accordingly regarding pasta water.. Good tip! Best to have too much than too little!

    • Have 2 cups on hand… add to the mixture to your liking for desired “sauciness”. Try it again!

  • Just made this and it was way too spicy with the red pepper flakes (and I only used a tsp). Next time I’ll make it without the flakes, otherwise this is a restaurant quality recipe.

    • Hi! A little red pepper flakes go a long way that’s for sure! I apologize for the bit of error. I will edit for “a pinch”. I’m so glad you like the recipe and glad you stopped in!

  • This was fantastic! I was so excited to find this recipe. As I’m typing this my breathe reeks of garlic but who cares? Haha! Drooled over this in the movie Chef and then again when watching The Chef Show on Netflix. Thank you for sharing your Scarlett’s Pasta recipe with us! I cheated on my low carb for this!

    • Haha! Outstanding! It’s one of MY favorite dishes, and really easy. Thanks for the kind comment!

  • I’ve made this dish.. but add cubed chicken adn also a mix of cheeses with pimento (for a little more ‘twang”) in addition to the crushed red chili flakes…. It’s SENSATIONAL!

  • I can’t WAIT to make this. I have thought about it for YEARS since first watching the movie. Finally came across this site and now its ON! Stay tuned!!

    • Awesome! It’s really one of my favorites. First time I saw the movie I was intrigued with this dish. It’s super delicious. Bon appetit Mandy!

  • Loved this movie and have really wanted to try making this pasta because it looks so yummy. Did he make it on one on the episodes of The Chef Show? I haven’t caught that yet. The garlic must be sliced super thin because it looks like more than 3 cloves in the movie. Thanks for the recipe!

    • Yes Jennifer he did in fact prepare this on a Chef Show episode. I agree it looks like he used much more garlic in the movie version, and yes it is most definitely sliced thin. You’ll find yourself experimenting a bit, but three cloves is a great start. Enjoy!

  • I made this tonight and it was absolutely fantastic!! The previously suggested Modifications have truly made this out to be an excellent dish.

    • Terrific! I need to make this great dish again myself lol. So glad you’re enjoying and thanks for letting me know!

  • Not sure if I did this right, but I added 2TBSP salt in the pasta water instead of 3, because 3 seemed like a lot, and because the recipe says “4 TBSP salt divided” I assumed the rest was supposed to go in when you’re cooking the garlic and it says to add salt, so I added 1 more TBSP of salt in the pan. End result is pretty unbearable with how much salt is in here. I’m surprised no one else has mentioned it.

    • Hi Alina… perhaps you made a wrong turn somewhere with it? We’ve been getting great results! Pasta DOES in fact require a decent bit of salt in the water so I would say sticking with 3TBSP in the pasta water is definitely best. The final result requires little salt to taste. Try again I’m sure you’ll agree!

  • I made this recipe with the addition of Shrimp, I used 1 extra clove of Garlic sautéed in 1/2 tbs of butter and 2 TBS of oil from the sauce. Added a pinch of salt & pepper, then finished with 1/2 a lemon. My fiancé and I enjoy some heat so used 1TBS of chili flake as well. Served with Shaved Parmesan, a lemon wedge, and a little more parsley. AWESOME recipe to experiment with, don’t be afraid to hav fun with this recipe.

    • Hunter it IS indeed a fun recipe! Anyone I’ve prepared this for loves it and I’m crazy about it. Your detailed experimentation is much appreciated! Thanks for sharing here! Great ideas.

  • This was an atrocious amount of salt. Added exactly 3 TBSP of salt to the pasta water and not a grain more anywhere else in the process. The feedback seemed good so I trusted it instead of trusting my eyes. Alina was right. No wrong turn, just flat out too much salt. Better to follow the recipe on the Chef website. I’ve made both and they’re worlds apart.

    • “Atrocious” seems a bit excessive, but thank you for your input Josh. Many folks have made this recipe with excellent results. However, I will indeed take note of your comment.

  • Is it a must to use sliced garlic cloves and not the jarred fresh minced garlic? I cannot wait to try this!

    • Minced garlic in a jar is fine indeed. Great taste… but fresh sliced garlic is indeed ideal! Also the sliced factor vs minced is worth mentioning.

      Enjoy! Thanks for stopping in!

  • Great recipe and thank you for sharing. Can I ask why add the butter later on? Is it to get a more oily consistency? Also, in your version it says to heat the garlic slices for 30 secs but do you think it would taste stronger if you slowly cook the garlic to a golden brown?

  • This recipe is very similar to the cacio e pepe I make, which is also simple and delicious. Just 3 ingredients needed, pasta
    fresh ground black peper and pecorino romano cheese, or parmesan will do fine. Definitely going to try this delicious sounding easy recipe.

  • Unreal John! Just made this for dinner tonight, and it’s hands down the best pasta dish I’ve ever had at home. I used bucatini instead of spaghetti (by accident) and a bit more oil than called for. The hallow bucatini soaked up the oil and flavors so well that there was no need for any added pasta water. 100% will be making again soon!

    • It’s really good isn’t it Tim?? One of my all-time favorites and always room for tweaking and customization. I’m really happy it worked well and thanks so much for your comment. New Crooner’s Kitchen efforts coming soon.

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