Jamie Oliver's Festive Feast: Oozy Cheesy Pasta with Crispy Pangritata

An expression of a fondue but with pasta!

An expression of a fondue but with pasta!

(Credit: David Loftus)

"After all the hard work of your epic Christmas dinner, you need something that’s comforting and delicious up your sleeve, which you can bosh together without too much hassle. This recipe is great for using up any leftover cheese from your Christmas cheeseboard — I tend to chuck in a mixture of hard, soft, strong and mild cheeses, but go easy on the blue cheese (that stuff can be strong!)." - Jamie Oliver

Oozy Cheesy Pasta with Crispy Pangritata

By Jamie Oliver


  • Sea salt
  • 3 heaped tbsp mascarpone cheese or crème fraîche
  • 100 g mixed leftover cheese
  • 250 g dried taglierini
  • Extra virgin olive oil

For the pangritata:

  • 1 slice of quality sourdough bread
  • 1 clove of garlic
  • 1 sprig of fresh rosemary, thyme or marjoram, leaves picked
  • 5 shelled walnuts
  • Olive oil


To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the cheeses to the bowl, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Yield: Makes 4 servings

This recipe originally appeared on Jamie’s Festive Feast © 2013 Jamie Oliver. Visit or follow him at @jamieoliver. Photography by David Loftus Copyright © 2013.


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Become a CBC Member

Join the conversation  Create account

Already have an account?