24/10/2026
Spaghetti with Parmigiano Fondue, Crispy Olive Breadcrumbs
I love recipes like this. A few really good Italian ingredients and you've got something pretty special. We're using Liguori spaghetti, tossing it through a creamy Parmigiano-Reggiano sauce, then finishing it with crispy breadcrumbs and chopped Bernal Manzanilla olives. But here's the clever bit. A drizzle of Malpighi's six-year-old balsamic vinegar over the top. You might not think of putting balsamic on pasta, but trust me, it works. The sweetness and acidity against that rich Parmesan is absolutely delicious.
Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
Spaghetti & Parmigiano Fondue
280 g Liguori Spaghetti
100 ml cream
100 g Parmigiano-Reggiano, finely grated
Salt, for cooking the pasta
Crispy Olive Breadcrumbs
60 g breadcrumbs
20 g Bernal Manzanilla Olives, pitted and finely chopped
Extra virgin olive oil, for frying
To Finish
Malpighi Saporoso 6 Year Old Italian Balsamic Vinegar, for drizzling
Extra Parmigiano-Reggiano, finely grated (optional)
Method
1. Make the Parmigiano fondue. Pour the cream into a small saucepan and gently heat to approximately 80°C. Remove from the heat, add the grated Parmigiano-Reggiano and blend with a stick blender until smooth and creamy. Keep warm, but don't allow it to boil.
2. Prepare the crispy breadcrumbs. Heat a drizzle of extra virgin olive oil in a non-stick frying pan over a low to medium heat. Add the breadcrumbs and finely chopped Bernal Manzanilla olives. Cook, stirring regularly, until the breadcrumbs are evenly golden and crisp. Remove from the heat and set aside.
3. Cook the spaghetti. Bring a large saucepan of generously salted water to the boil. Add the Liguori spaghetti and cook until just al dente, following the packet instructions. Before draining, reserve a cup of the pasta cooking water.
4. Bring it together. Transfer the drained spaghetti to a large frying pan with the warm Parmigiano fondue. Toss gently over a low heat for 1 to 2 minutes until every strand is coated in the creamy sauce. Add a splash of reserved pasta water if necessary to loosen the sauce and give it a silky consistency.
5. Serve. Divide the spaghetti between four warm plates, twisting it into neat nests. Scatter generously with the crispy olive breadcrumbs and finish with a drizzle of Malpighi Saporoso 6 Year Old Italian Balsamic Vinegar. Serve immediately.
Simon Says
The secret to this dish is getting the Parmigiano fondue silky smooth without overheating it. Once the cheese has been added, keep the heat gentle or the sauce can split and become grainy. The starchy pasta water is your best friend here, helping the sauce cling beautifully to the spaghetti.
And don't underestimate that final drizzle of Malpighi balsamic. Its sweet acidity cuts through the richness of the Parmigiano and brings the whole dish together. Just a little is all you need.
Gault's Deli Tip
You can pick up the Liguori Spaghetti, Bernal Manzanilla Olives, Parmigiano-Reggiano, extra virgin olive oil and Malpighi Saporoso 6 Year Old Italian Balsamic Vinegar from Gault's Deli.
Want to make it gluten-free? We also sell gluten-free spaghetti. Just grab some gluten-free breadcrumbs from your local supermarket and you're good to go.
