Pasta with Breadcrumbs
Servings 2
Equipment
- Blender
- large pot
- Medium fry pan
- Tongs
- Mug
- Garlic crusher
- Colander
- Tablespoon
- Teaspoon
Ingredients
- 300 grams Spaghetti
- 1-3 Loaf stale bread 2-3 day old
- 1 clove Garlic
- 3 tbsp Pecorino Romano
- Fresh parsley Small handful and chopped
- 1 tsp Chilli flakes
- 3 tbsp Extra virgin olive oil EVOO
Instructions
- Pasta ca muddica needs stale bread – chop yours up into chunks then add it to a blender until it forms breadcrumbs.
- Before starting on your breadcrumb mixture, boil 5L water in a large pot and once it comes to a boil, add a tablespoon of rock salt.
- Now, place the pan onto your stove at a medium heat and add 3 tablespoons of EVOO before adding a crushed garlic clove.
- Cook the garlic for no more than 30 seconds then add the breadcrumbs, stirring them with a wooden spoon and letting them toast until they become nice and crunchy.
- At the point where the bread is almost completely crisp, add the chilli (optional) before combining the parsley.
- Keep stirring the mixture allowing the bread to become really crunchy and turn golden brown – this is the key to pasta with breadcrumbs so take your time and get it as crispy as you can.
- Once you are happy with the texture, remove the pan from the stove and empty the mixture into a bowl, leaving it to the side.
- Now it’s time to make your spaghetti! Cook for the amount of time noted on your packet instructions.
- When the pasta is almost ready, collect a mug full of pasta water and leave this for later.
- Strain your pasta, then put the pan (you used earlier – don’t wash it!) on the stove at a low heat and add 3 tablespoons of extra virgin olive oil to it.
- Mix the pasta into the pan then pour half a mug of pasta water over the top and mix well using a set of tongs.
- Add a sprinkle of parsley, then stir again until the water is absorbed and switch of the pan.
- At this point, add 3 tablespoons Pecorino Romano cheese and toss the pan well.
- E ora si mangia, Vincenzo’s Plate….Enjoy!