Serves 4 people
30 month month aged Parmigiano Reggiano PDO
Ingredients
400g spaghetti
200g Parmigiano Reggiano PDO grated
60g butter cold
8 tsp freshly cracked black pepper
Salt
For the breadcrumbs
60g breadcrumbs, untoasted
40g Parmigiano Reggiano PDO
1 tsp lemon zest
6-8 basil leaves, finely chopped
Olive oil
Method
-
- In a medium saucepan, put the spaghetti on to boil for around 8 minutes, or 2 minutes less than the package instructions.
- In a large pot on low heat, add the butter and the black pepper. Let it toast and become fragrant. Once done, add the pasta (use tongs and transfer straight from the pasta saucepan, keeping all the pasta water) and toss well so it starts to melt down and emulsify. Add a good splash of pasta water and slowly sprinkle in the Parmigiano Reggiano PDO and toss vigorously.
- Keep stirring, adding more cheese and more pasta water in small increments until the sauce is thickened, glossy and smooth. Top with crispy breadcrumbs.
For the breadcrumbs
- Mix the breadcrumbs, finely chopped basil, grated Parmigiano Reggiano PDO, lemon zest and salt and pepper.
- Add a small drizzle of olive oil into a pan over medium-high heat. Add the breadcrumbs and keep them moving in the pan for around 5 minutes until sizzling and golden all over. Use your spatula to scrape up any crumbs that get stuck to the bottom of the pan.
