Recipes

Parmesan Spaghetti

A winning combination of pasta and our irresistible cheese bites.

Savoury

For the Pasta:

340g spaghetti (or linguine)
3 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, thinly sliced or minced
1 tsp red pepper flakes (optional)
125g grated Parmesan cheese
2 tbsp chopped fresh parsley (or basil)

For the Breadcrumb Topping:

100g of Dean's Extra Mature Cheddar Bites (for mixing and topping)
1 tbsp olive oil
1 tbsp butter
1 tsp dried Italian herbs
Salt and pepper, to taste

Follow The Steps

In a large pan, heat olive oil and butter over medium heat. Add crushed Extra Mature Cheddar Bites, Italian herbs, salt, and pepper. Stir constantly for 4–5 minutes until golden brown and crispy. Remove from heat and set aside to cool slightly.

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve about 1 cup of pasta water, then drain the pasta.

Add the sliced garlic to the herbs and butter mixture and sauté over a medium-low heat until lightly golden. Then add the red pepper flakes, if using.

Add the cooked spaghetti directly to the garlic mixture. Toss well to coat, adding a splash of the reserved pasta water as needed to loosen the sauce.

Stir in grated parmesan.

Remove from heat and mix in chopped parsley (or basil). Toss until the pasta is evenly coated with garlic oil and cheese.

Divide pasta into bowls and generously sprinkle with toasted breadcrumbs. Add extra parmesan, cracked black pepper, or a drizzle of olive oil before serving.