How to Make PASTA with BREADCRUMBS Like an Italian (Pasta Ca' Muddica)

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option while crushed crackers are more budget-friendly.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan rind

Nutritional yeast offers a cheesy flavor without dairy, while using parmesan rind can save costs.

Blend stale bread until it becomes fine breadcrumbs.

Heat 3 tablespoons of extra virgin olive oil in a skillet.

Crush 1 clove of garlic and add it to the skillet, cooking for about 30 seconds.

Add the breadcrumbs to the skillet and toast until crunchy, stirring frequently.

Add 1 teaspoon of chili flakes and a generous amount of chopped parsley to the breadcrumbs, continuing to stir.

Once the breadcrumbs are golden brown and crunchy, remove them from the skillet and set aside.

Fill a large pot with water and add 1 tablespoon of rock salt, bringing it to a boil.

Add the spaghetti to the boiling water, ensuring it has space to move around while cooking.

After about 8 minutes, check the spaghetti for doneness, tasting to ensure it's al dente.

Reserve half a mug of pasta water before draining the spaghetti.

In the skillet, add 2 tablespoons of extra virgin olive oil, then add the drained spaghetti and half a mug of reserved pasta water.

Stir the spaghetti until the water is absorbed and the pasta is creamy.

Switch off the heat and add 3 tablespoons of pecorino cheese to the pasta, tossing to combine.

Plate the pasta and top it with the toasted breadcrumbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens