You know that moment when you open the fridge and there’s just… cheese? Bits and bobs from three different cheese boards, a lone spoon of mascarpone, and a couple slices of sourdough that have gone a little too hard for sandwiches. This is the recipe for that moment — and somehow, it feels totally luxurious.
I first made this on a lazy Tuesday when I was definitely supposed to be doing work, but ended up doing emotional support cooking instead. The whole flat smelled like garlic, toasted bread, and melted cheese, and I genuinely wanted to high-five myself. You get creamy, oozy pasta and crispy bits on top. It’s the best of both worlds — mac and cheese meets garlic bread, basically.
Why You’ll Love It
- Great excuse to use up leftover cheese — nothing goes to waste
- The pangritata is a revelation — crunchy, garlicky, nutty topping = texture heaven
- Super quick — 30 minutes, max
- Fancy-feeling but dead easy
- Totally adaptable — add herbs, chilli flakes, truffle oil if you’re feeling extra
- Comfort food with actual flavour layers — it’s not just melted cheese, it’s cheffed up
Ingredients
- Sea salt
- 3 heaped tbsp mascarpone or crème fraîche
- 100g mixed leftover cheese (go wild — cheddar, brie, blue, etc.)
- 250g dried taglierini (or spaghetti if that’s what you’ve got)
- Extra virgin olive oil
For the pangritata:
- 2 slices quality sourdough
- 1 garlic clove
- 1 sprig rosemary, thyme or marjoram
- 5 shelled walnuts
- Olive oil
How to Make It
Blitz the crunchy topping:
Lightly toast your sourdough slices — just to dry them out a bit. Chuck them into a food processor with the peeled garlic, walnuts, and herb leaves. Blitz until fine and crumbly.
Crisp it up golden:
Heat a non-stick frying pan over medium heat, add a drizzle of olive oil, then tip in your breadcrumb mix. Fry for about 5 minutes, stirring now and then, until golden and crisp. Don’t walk away — it catches quick!
Get your cheese melting (the gentle way):
Bring a big pot of salted water to a boil, then reduce the heat and place a large heatproof bowl over the top like a double boiler. Add your mascarpone and all the leftover cheese bits — grate or crumble any firm ones first. Stir gently until smooth and melty. It’ll smell divine.
Boil the pasta:
Set the cheesy bowl aside and bring the water back to a full boil. Add your taglierini and cook according to the packet — al dente, of course.
Make it oozy:
Drain the pasta, keeping back a mug of that starchy water. Add the hot pasta straight into your cheesy bowl and toss to coat. Add splashes of cooking water as needed to loosen and gloss it all up.
Plate up and finish strong:
Pile the cheesy pasta onto a big platter or dish. Drizzle with a bit of extra virgin olive oil, then sprinkle the crispy pangritata generously over the top. Serve it fast while everything’s still warm and oozy.
Common Mistakes and How to Dodge Them
My cheese sauce went clumpy!
You probably let it get too hot. Gentle heat is key — that’s why the bowl-over-pan method works so well.
The pangritata burned.
It happens quickly — stay near the pan and stir it every 30 seconds or so. Lower the heat if it’s browning too fast.
The pasta stuck together.
Use a big enough pot, and stir it once or twice during cooking. Don’t skimp on the salt in the water, either.
It’s too thick/stodgy.
That pasta water is there for a reason — splash some in while mixing to get a silky texture.
Storage and Reheating
Fridge: Store any leftovers in an airtight container for up to 2 days.
Reheating: Add a splash of milk or water before microwaving, and stir halfway. You can also reheat it in a pan with a little oil or water.
Pangritata tip: Store separately if possible, and re-toast in a pan or oven before serving again — it goes soggy fast in the fridge.
Freezer: Not ideal. The cheese sauce can split.
Frequently Asked Questions
Can I use other types of pasta?
Absolutely. Spaghetti, fettuccine, even short pasta like fusilli — all fair game.
What cheeses work best?
Hard cheeses (Parmesan, cheddar), soft melters (brie, fontina), a bit of blue if you’re brave. Avoid super-stringy ones like mozzarella.
Do I need the pangritata?
You don’t need it, but once you’ve had that crunch on top, you’ll never skip it again.
Can I add veg or meat?
Totally. Sautéed mushrooms, spinach, or crispy pancetta would be amazing folded in.
Nutrition Facts (Per Serving):
- Calories: ~580
- Fat: 32g
- Carbs: 55g
- Protein: 18g
- Sodium: Medium
- Sugar: 3g
Jamie Oliver Oozy Cheesy Pasta With Crispy Pangritata
Description
A cozy, creamy cheese pasta made with leftover bits and topped with garlicky walnut pangritata — crunchy, indulgent, and wildly satisfying.
Ingredients
For the pangritata:
Instructions
- Blitz toasted bread, garlic, herbs, and walnuts into fine crumbs.
- Fry pangritata in olive oil until golden and crisp.
- Melt cheeses gently in a bowl over simmering water.
- Cook pasta, then drain (save pasta water).
- Toss pasta with cheese sauce and loosen with water.
- Serve topped with olive oil and crunchy pangritata.
Notes
- Use a mix of cheese types for depth of flavour.
- Keep heat low when melting cheese — avoid splitting.
- Save pasta water before draining — crucial for sauce texture.
- Re-toast pangritata for best crunch if storing leftovers.