Caz Hildebrand, Jacob Kenedy

Breadcrumbs and Sugar

Preparation info
  • Serves

    4

    as a starter
    • Difficulty

      Medium

Appears in
top 1000The Geometry of Pasta
The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

My grandmother, Agnes, used to tell me how much she loved this dish as a kid in Hungary. I can’t quite make up my mind whether it is too weird to love, or just weird enough. It would make a good breakfast…

Ingredients

  • 200 g spaghetti
  • 50 g proper breadcrumbs
  • 1 teaspoon

Method

Rub the oil into the breadcrumbs, then bake in a moderate oven until a rich golden brown. Mix with half the sugar. While your pasta cooks, take 4 tablespoons of its water and boil separately with the remaining sugar and the butter until emulsified and the texture of cream. Toss the drained pasta in this sauce and serve with the sweet breadcrumbs on top. Olive oil, instead of butter, adds a more