Pasta ca muddica needs stale bread – chop yours up into chunks then add it to a blender until it forms breadcrumbs.

Before starting on your breadcrumb mixture, boil 5L water in a large pot and once it comes to a boil, add a tablespoon of rock salt.

Now, place the pan onto your stove at a medium heat and add 3 tablespoons of EVOO before adding a crushed garlic clove.

Cook the garlic for no more than 30 seconds then add the breadcrumbs, stirring them with a wooden spoon and letting them toast until they become nice and crunchy.

At the point where the bread is almost completely crisp, add the chilli (optional) before combining the parsley.

Keep stirring the mixture allowing the bread to become really crunchy and turn golden brown – this is the key to pasta with breadcrumbs so take your time and get it as crispy as you can.

Once you are happy with the texture, remove the pan from the stove and empty the mixture into a bowl, leaving it to the side.

Now it’s time to make your spaghetti! Cook for the amount of time noted on your packet instructions.

When the pasta is almost ready, collect a mug full of pasta water and leave this for later.

Strain your pasta, then put the pan (you used earlier – don’t wash it!) on the stove at a low heat and add 3 tablespoons of extra virgin olive oil to it.

Mix the pasta into the pan then pour half a mug of pasta water over the top and mix well using a set of tongs.

Add a sprinkle of parsley, then stir again until the water is absorbed and switch of the pan.

At this point, add 3 tablespoons Pecorino Romano cheese and toss the pan well.

E ora si mangia, Vincenzo’s Plate….Enjoy!