Recipe

Spaghetti Marrow Recipe

Silky beef marrow tossed into hot spaghetti with garlic, lemon, and Parmesan for a glossy, restaurant-style bowl that still feels like a weeknight win.

By Matt Campbell

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4.8

A twirled nest of spaghetti coated in glossy marrow butter with grated Parmesan and black pepper on a white plate

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If you have never cooked with bone marrow, let me be the friend in your kitchen who gently whispers, this is going to be absurd in the best way. Marrow melts into a sauce that feels like butter and tastes like the coziest beefy essence of a steakhouse. Toss that with spaghetti, garlic, and a little lemon, and suddenly you have a silky bowl that makes plain pasta feel like it got promoted.

This is the kind of recipe that looks fancy, but the moves are simple: roast marrow, stir it into starchy pasta water in the skillet, and build a glossy sauce that clings to every strand. No complicated reductions. No rare ingredients beyond the bones themselves, which are usually easy to get from a butcher. Just a little confidence and a lot of tasting as you go.

Roasted marrow bones on a baking sheet with browned edges and a small bowl of flaky salt nearby

Why It Works

Silky and smooth sauce, no cream needed: marrow emulsifies with starchy pasta water into a glossy coating.
Big savory flavor with a bright finish: lemon zest and juice keep the richness from feeling heavy.
Crisp edges and texture: a quick garlic breadcrumb topping adds crunch and makes the bowl feel complete.
Accessible but special: marrow bones are often inexpensive at the butcher, and the rest is pantry stuff.

Pairs Well With

Storage Tips

Best move: this pasta is at its peak right after tossing, when the sauce is glossy and the spaghetti is springy. That said, leftovers are still very worth it.

Refrigerate

Store in an airtight container for up to 2 days.
The sauce will firm up as it chills. Totally normal. Marrow behaves like butter.

Reheat without drying it out

Add pasta to a skillet over medium-low heat with a splash of water or broth.
Stir and toss until it loosens back into a silky coating. Finish with a little fresh Parmesan and a squeeze of lemon.

Freezing

Not ideal. The sauce can separate and the pasta texture gets soft. If you must, freeze up to 1 month and reheat gently with extra liquid.

Common Questions

What is “spaghetti marrow”?

It is spaghetti tossed in roasted bone marrow, which melts into a rich, savory fat. Think of it like upgrading buttered noodles into something deeply beefy and restaurant-level.

Where do I buy marrow bones?

Most grocery stores with a decent meat counter have them, often labeled beef marrow bones or canoe-cut bones. If you call a local butcher, they will usually set them aside for you. In some areas they can be less common, so the butcher is the surest bet.

Do I have to soak marrow bones first?

No. Soaking can pull out some blood for a milder flavor and cleaner look, but it is optional. If you want to do it, soak in cold salted water 2 to 4 hours, changing the water once. Pat the bones dry before roasting so they brown instead of steam.

How do I know the marrow is roasted correctly?

You want it soft and spoonable, not fully liquefied. The bones will be hot, the marrow will jiggle, and the top can look lightly golden. If it starts shrinking a lot and leaving a hollow, it is heading toward overdone. Timing varies: smaller canoe cuts can be ready closer to 12 to 15 minutes, while thicker pieces may take 20 to 25.

Can I make this without Parmesan?

Yes. Use Pecorino Romano for a sharper bite, or skip cheese and add extra lemon and a pinch more salt. A spoon of miso in the sauce also boosts savoriness if you want that depth.

Is this safe to eat?

Bone marrow is safe when handled like any other meat product. Buy from a reputable source, keep it refrigerated, avoid cross-contamination, and refrigerate leftovers promptly. Roast until the marrow is hot throughout. If you have health concerns about rich foods, check with a professional.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Foil or parchment paper
Large pot for pasta
Large skillet or sauté pan
Microplane or fine grater (for lemon zest and cheese)
Tongs (for tossing spaghetti like you mean it)

The first time I cooked bone marrow at home, I expected something fussy. It turned out to be the opposite. You roast it, scoop it, and suddenly your kitchen smells like you have been doing this forever. This spaghetti is my favorite way to use it because it feels a little chaotic in the good way, like you are making a fancy pasta with nothing but heat, timing, and a willingness to stir aggressively. It is comfort food with a suit jacket on.