Walnut Pangrattato (Crispy Breadcrumbs)
Italian Pangrattato, a toasted breadcrumb recipe with walnuts, parsley, and lemon, adds flavor and crunch to pasta, vegetables, and more!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb bucatini pasta
- 1/2 cup butter
- 2 tbsp olive oil
- 1 cup breadcrumbs
- 1/2 cup walnuts
- 1/4 cup parsley
- 1 lemon
Instructions
- 1
Heat olive oil in a large skillet over medium-high. Toast the breadcrumbs for 3-5 minutes, or until crisp, stirring often. Transfer to bowl.
- 2
In a food processor add the walnuts, parsley and zest from half a lemon (save lemon for other use). Process until crumb in form. Transfer to bowl with breadcrumbs, tossing to mix thoroughly. Set aside.
- 3
Melt butter over medium heat and swirl the sauté pan to be sure the butter cooks evenly.
- 4
The butter will begin to foam and the color will change from yellow to golden to brown. Once you smell that nutty aroma, take the pan off the heat and allow to cool. It takes a few minutes total.
- 5
Cook bucatini per package directions. Toss cooked and drained pasta with browned butter, season to taste and plate. Top each plate of bucatini with the Walnut Pangrattato mixture. Sprinkle with Parmesan or Pecorino-Romano cheese if desired and serve with slices of lemon to squeeze on top.