Tom Kerridge’s Parmesan Spaghettoni
By M&S Food
Published on 21 July 2025
Simple, satisfying and packed with flavour, this easy Crispy and Creamy Parmesan Spaghettoni recipe is comfort food the Tom Kerridge way. Created exclusively for M&S, the hero ingredient is their 30-month Aged Parmigiano Reggiano, melted into a velvety sauce that clings beautifully to thick, al dente spaghettoni.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 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
Step 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.