Step 1

Pasta ca muddica needs stale bread – chop yours up into chunks then add it to a blender until it forms breadcrumbs.

Step 2

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.

Step 3

Now, place the pan onto your stove at a medium heat and add 3 tablespoons of EVOO before adding a crushed garlic clove.

Step 4

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.

Step 5

At the point where the bread is almost completely crisp, add the chilli (optional) before combining the parsley.

Step 6

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.

Step 7

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.

Step 8

Now it’s time to make your spaghetti! Cook for the amount of time noted on your packet instructions.

Step 9

When the pasta is almost ready, collect a mug full of pasta water and leave this for later.

Step 10

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.

Step 11

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.

Step 12

Add a sprinkle of parsley, then stir again until the water is absorbed and switch of the pan.

Step 13

At this point, add 3 tablespoons Pecorino Romano cheese and toss the pan well.

Step 14

E ora si mangia, Vincenzo’s Plate….Enjoy!