Spaghetti with pancakes

Ingredients for 4 servings:

• 400g spaghetti
• 2 cloves garlic
• 2 tsp chili flakes
• 7 tbsp olive oil
• 5 slices white bread, stale
• 1 bunch parsley, flat, chopped
• 5 tbsp cheese, freshly grated Pecorino
• Salt
• pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Spaghetti with breadcrumbs, as I ate them in Apulia

Cook the spaghetti al dente in salted water according to the package instructions. Meanwhile, coarsely grate the white bread or crumble it with your hands. Peel and finely chop the garlic. Heat the olive oil in a large pan. Briefly fry the garlic and chili flakes, then add the white breadcrumbs and toast until golden brown. Remove the cooked spaghetti from the cooking water with pasta tongs and toss well in the pan with the breadcrumbs, chopped parsley, and 3 tablespoons of pecorino. Season with salt and pepper. Serve the remaining pecorino on the side. A tomato salad, for example, goes well with this dish.