Ingredient

• 400g dried Cucina Matese Italian Spaghetti
• 300g crusty bread, such as pane di casa, torn
• 80ml (1/3 cup) extra virgin olive oil
• 6 garlic cloves, crushed
• 80g butter, chopped, plus 40g extra, at room temperature
• 80g (1 cup) finely grated parmesan
• 1/4 cup chopped fresh continental parsley

Direction

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Reserve 185ml (3/4 cup) cooking liquid. Drain. Return pasta to pan.
2. Place bread in a food processor and process until fine crumbs.
3. Heat oil in a medium frying pan over medium-high heat. Add breadcrumbs and cook, stirring, for 5 minutes or until light golden. Add garlic and butter, and cook, stirring, for 3 minutes or until breadcrumbs are golden brown.
4. Add three-quarters of the breadcrumb mixture, parmesan and parsley to the pasta. Add the reserved cooking liquid. Cook, stirring, over low heat until well combined and heated through. Season.
5. Divide pasta among serving bowls. Divide extra butter, remaining breadcrumb mixture, parmesan and parsley among bowls to serve.