Ingredients1 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
PreparationBring 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.
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.
As soon as the water is boiling, reserve about 100ml and then add the spaghetti.
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.
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.