The 2-Ingredient Upgrade That Makes Pasta Taste Like a $28 Italian Dinner

I make baked pasta dishes solely for their crackly topping. I’m drawn to mozzarella melted over baked ziti until bubbly and brown, and breadcrumbs baked onto macaroni and cheese until golden and crunchy.

But as soon as I slide the pan into the oven, I’m drumming my fingers, anxious to dig in. That’s the downside of baked pasta dishes: Most are completely cooked before you put them in the oven. Surely there must be a faster way to create a toasty, cheesy finish.

A little online digging and a meal at a local Italian restaurant turned me on to an easy, low-cost solution: toasted parmesan breadcrumbs.

Why These Toasted Breadcrumbs Upgrade Pasta

Soft breadcrumbs toasted on their own in a skillet take exponentially less time than baking them atop pasta. Mix in finely grated Parmesan cheese, and the garnish stands out on any meal that wants extra crunch.

I sprinkle toasted parmesan breadcrumbs on pasta pomodoro, tortellini, or gnocchi. They glow over noodles tossed with a rich cream or thick tomato sauce. Even a simple bowl of boiled pasta topped with jarred sauce looks and tastes more elegant with this treatment.

The topping is so irresistible that I use it on grilled vegetables, fish, and scallops, and as a crouton replacement on salads and puréed soups.

How To Make the Best Parmesan Breadcrumbs

For the crispiest, most evenly colored Parmesan breadcrumbs, toast them in a skillet on the stovetop. Heat a splash of olive oil over medium heat until shimmering. (Alternatively, melt a dab of butter until foamy.) Stirring constantly, add three parts breadcrumbs followed by one part finely grated parmesan, seasoned with a tiny pinch of salt and a twist of freshly ground black pepper, if you like.

Panko and other store-bought dry breadcrumbs toast the fastest, but soft crumbs from day-old bread are easy and more flavorful. Tear half a slice of sourdough or other hearty white bread into pieces and pulse it in a food processor just until uniform to create crumbs for about a half-cup of topping.

For parmesan so fine it practically disappears into the toasted crumbs, use a microplane or small-holed grater. Store-bought pre-shredded cheese and large gratings melt and clump before they crisp, losing the delicate featheriness.

Use a pan large enough that you can constantly stir the crumbs and cheese. It takes one or two minutes to turn them golden brown, depending on the volume.

Another Way To Make Parmesan Breadcrumbs

A microwave dries and crisps effectively but, surprisingly, takes twice as long as a skillet to create crackling golden crumbs. To use a microwave, combine the breadcrumbs and finely grated parmesan in a small microwave-safe bowl. Even here, oil or butter keeps the crumbs from tasting bland. Heat the topping in the microwave in 30-second bursts, stirring between each, until flaky and lightly golden.

In a skillet or the microwave, small batches toast more quickly, so aim for just enough to garnish your meal. Refrigerate any leftovers in an airtight container, and briefly toast them in a dry skillet to refresh their crunch.