Ingredients
8 total- 50g M&S 30-month Aged Parmigiano Reggiano, finely grated
- 250g M&S Spaghettoni
- 20g M&S Collection Hand Salted Farmhouse Butter
- 1 tbsp extra-virgin olive oil
- 4 garlic cloves, finely sliced
- 1 small handful sage leaves, roughly chopped
- 1/2 tsp freshly cracked black pepper
- 150ml single cream
Method
7 stepsStep 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Line a baking tray with non-stick greaseproof paper, then make 2 x piles of 15g grated parmesan. Bake for 10 mins, or until a deep golden yellow and bubbling. Remove from the oven and set aside to cool and set.
Step 2
Meanwhile, bring a large pan of salted water to the boil then cook the spaghettoni for 8-10 mins, until al dente.
Step 3
Whilst the pasta is cooking, put the butter and oil into a large frying pan set over a medium heat. Once melted, add the garlic and reduce the heat to gently cook for 1-2 mins. Stir through the sage and cook for 1 min more.
Step 4
Sprinkle over the pepper with a good pinch of salt then stir in the cream until well combined.
Step 5
Add 1 small ladle of pasta water from the pan and stir in with half the remaining parmesan until smooth.
Step 6
Drain the spaghettoni and add to the pan, reserving the cooking water. Toss to fully coat and add a splash of reserved water to loosen, if needed, and the remaining parmesan.
Step 7
Divide between serving bowls and top with crispy parmesan to serve.