Spaghetti with Grana Padano, toasted breadcrumbs and gremolata
Valeria Necchio serves up a deliciously simple spaghetti with gremolata recipe, lightly coated in a simple Grana Padano sauce for a wonderful richness and crispy fried breadcrumbs. A truly satisfying dish for a next-level midweek meal.
Ingredients
Spaghetti with Grana Padano, toasted breadcrumbs and gremolata
- 1 bunch of flat-leaf parsley, (small) chopped
- 1 garlic clove, peeled and minced
- 1 unwaxed lemon , zested
- 2 tbsp of extra virgin olive oil
- 100g of fine breadcrumbs
- coarse sea salt
- 400g of spaghetti
- 200g of Grana Padano Riserva , grated
- freshly ground black pepper
Method
1
Bring a large pot of salted water to a rolling boil. In a small bowl, combine the chopped parsley with the grated lemon zest and the minced garlic. (This is your gremolata.) Set aside
2
Heat the oil in a small skillet set over a medium heat. When hot but not smoking, add the breadcrumbs and stir to evenly coat in oil. Fry for 1 minute, until deeply golden, then remove from the heat and transfer to a plate to cool
3
As soon as the water is boiling, reserve about 100ml and then add the spaghetti
4
Place the grated Grana Padano in a large bowl. Add a couple of tablespoons of the water to the cheese and stir using wooden spoon. Keep adding more water, a little at the time, until you have a smooth, thick sauce. Season generously with black pepper
5
Cook the spaghetti until al dente, then drain and toss with the cheese sauce. Add the gremolata and toss once more. Serve the spaghetti with a handful of breadcrumbs on top and some extra Grana Padano
Discover more:
Go to Comments
Spaghetti with Grana Padano, toasted breadcrumbs and gremolata
