Jamie Oliver's oozy cheesy pasta with crispy pangritata

Ingredients

• Sea salt, for cooking
• 3 tbsp mascarpone cheese or crème fraîche
• 100 g mixed leftover cheese
• 250 g dried taglierini
• Extra virgin olive oil

Pangritata

• 1 slice good-quality sourdough bread
• 1 clove garlic
• 1 sprig fresh rosemary, thyme or marjoram, leaves picked
• 5 shelled walnuts
• Olive oil

Instructions

1. To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.
2. Meanwhile, bring a large saucepan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the cheeses to the bowl, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add pasta to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.
3. Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Recipe © Jamie Oliver Enterprises. This recipe appears in the TV series Jamie’s Festive Feast.