Crispy Garlic Bread Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Cook the spaghetti according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl combine 3 tbsp olive oil, 2 tbsp melted butter, 4 minced garlic cloves, 1 tsp dried Italian seasoning, 1 tsp smoked paprika, 3 pinches fine sea salt, 1 tsp freshly ground black pepper and (optional) 1 tbsp grated Parmesan. Stir to combine.

Add 4 cups of 1/2" cubed baguette to the bowl and toss thoroughly so every cube is coated. Spread bread cubes in an even single layer on the prepared baking sheet.

Bake for 12–16 minutes, tossing once halfway through, until cubes are deep golden and crisp. For extra crispness, broil for 1 minute at the end watching carefully to avoid burning. Remove from oven and let cool slightly; they will crisp further as they cool.

In a large wide skillet over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil. Add the 3 thinly sliced garlic cloves and 1 tsp red pepper flakes; cook gently for 1–1.5 minutes until fragrant and the garlic is just turning golden. Do not let the garlic burn.

Add the reserved 1 cup pasta water and 1 tsp lemon zest to the skillet and bring to a gentle simmer, scraping up any browned bits. Let the liquid reduce slightly for about 2 minutes.

Add the drained pasta to the skillet and toss to coat. Add 3 tbsp grated Pecorino/Parmesan and 1 tbsp lemon juice; continue tossing or gently tossing with tongs so the cheese melts and the sauce emulsifies, adding extra reserved pasta water a tablespoon at a time if the pasta seems dry. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, tasting and adjusting as needed.

Remove skillet from heat and fold in 2 tbsp chopped fresh parsley.

Assemble and Serve

Transfer pasta to a large serving bowl or individual plates. Top generously with the warm crispy garlic bread cubes so they stay crunchy on top. Sprinkle an extra tablespoon of grated cheese and a little more chopped parsley if desired. Serve immediately so the bread remains crisp.