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The Fast Five: Silky Parmesan Pasta with Crispy Crumb

Try this fantastic recipe for Silky Parmesan Pasta with Crispy Crumb shared with Active Retirees by Donna Hay from her cookbook The Fast Five.



400g dried spaghetti
1 cup (250ml) pure cream
4 egg yolks, lightly beaten
1 cup (80g) finely grated parmesan, plus extra to serve
sea salt and cracked black pepper
4 cups (100g) wild leaf rocket (arugula), chopped,plus extra to serve
2 teaspoons finely grated lemon rind
crispy crumb
2 cups (140g) fresh sourdough breadcrumbs
2 tablespoons extra virgin olive oil
2 teaspoons dried chilli flakes


1. To make the crispy crumb, preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

2. Combine the breadcrumbs, oil and chilli flakes. Place on the prepared tray and bake for 5–8 minutes or until golden, stirring occasionally. Set aside.

3. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.

4. Whisk the cream, yolk and parmesan together in a bowl to combine.

5. Return the pan over low heat. Add the parmesan cream mixture and cook for 2 minutes, stirring gently with a spatula, until silky and slightly thickened, but not scrambled. Sprinkle with salt and pepper.

6. Add the pasta and cook for 1–2 minutes, stirring, until it is coated in the sauce and heated through. Stir through the rocket and rind.

7. Divide the pasta between serving bowls and sprinkle with the crispy crumb, the extra rocket and extra parmesan.

Scan the QR code below to see Donna create this recipe!