Bucatini with Chilli Oil and Golden Pangrattato

The Beauty of Italian Food's Simplicity

There is a unique kind of comfort found in Italy’s most unassuming dishes. Known affectionately as cucina povera—the rustic, resourceful style of cooking born out of regional Italian home kitchens—these recipes rely not on endless lists of ingredients, but on the flawless synergy of just a few exceptional staples. On cold evenings when time is short, nothing restores the soul quite like a steaming bowl of pasta brought together in minutes using true pantry treasures.

This recipe celebrates that very ethos. Thick, long strands of bronze-die cut bucatini are tossed in fragrant extra virgin olive oil gently infused with sliced garlic and fiery crushed peperoncino (you could just reach for our chilli oil instead!). To finish, instead of the usual grated cheese, the dish is crowned with pangrattato—crisp, golden breadcrumbs toasted in olive oil until crunchy and savoury. Historically known as "poor man’s parmesan," pangrattato adds a magnificent textural contrast to the silky, spice-warmed pasta. Check out the Carluccio's recipe below.

Bucatini with Chilli Oil and Golden Pangrattato

• Prep time: 10 minutes

• Cook time: 15 minutes

• Servings: 4

Ingredients

The Pasta & Chilli Oil

• 500g Carluccio's Bucatini

• 60ml Carluccio's Extra Virgin Olive Oil

• 3 cloves garlic, thinly sliced

• 1–2 tsp dried crushed peperoncino (chilli flakes), according to taste

• Fine sea salt, for the pasta water

• A small handful of fresh flat-leaf parsley, finely chopped

The Golden Pangrattato

• 2 tbsp Extra Virgin Olive Oil

• 80g coarse fresh breadcrumbs (made from day-old crusty white bread)

• A pinch of fine sea salt

• Freshly cracked black pepper

Method

1. Prepare the Pangrattato: Heat 2 tablespoons of Extra Virgin Olive Oil in a wide frying pan over medium heat. Add the breadcrumbs and season with a pinch of fine sea salt and black pepper. Toast for 4 to 5 minutes, stirring continuously, until the crumbs turn evenly golden brown and crisp. Transfer immediately to a small bowl so they do not over-brown in the residual heat of the pan.

2. Boil the Bucatini: Bring a large pan of water to a rolling boil and salt it generously. Add the Bucatini and cook for 1 to 2 minutes less than the package instructions, keeping it firmly al dente. Reserve roughly 100ml of the starchy pasta cooking water before draining.

3. Infuse the Oil: While the pasta cooks, place a large frying pan over low-medium heat and add 60ml of Extra Virgin Olive Oil. Add the sliced garlic and crushed peperoncino. Warm gently for 2 to 3 minutes until the garlic turns soft and pale golden, taking care not to let it brown or burn, which would make the oil bitter.

4. Toss and Emulsify: Add the drained bucatini directly into the pan with the infused oil. Pour in a splash of the reserved pasta cooking water and toss vigorously over low heat for 1 minute. The starch from the water will combine with the olive oil to create a light, silky glaze that coats every strand. Stir through the chopped parsley.

5. Garnish and Serve: Divide the glistening pasta between warm bowls. Generously scatter the golden, crunchy pangrattato over the top of each portion just before serving to maintain its delightful crispness.

Explore authentic bronze-die Bucatini and cold-pressed Extra Virgin Olive Oil online at the Carluccio's Deli to recreate traditional Italian flavours at home.