Creamy Parmesan spaghettoni

Preheat oven to 200°C/180°C fan/gas mark 6.

Place 30g of parmesan (30 g) into 2 piles on a lined oven tray. Pop this into the oven for 10 minutes or until a deep golden yellow. Remove this from the oven and leave to cool.

Bring a large pan filled with hot water to the boil. When the water comes up to the boil, season it liberally with salt and add in the spaghettoni (250 g). Stir well and cook for 8-10 minutes or until al dente.

While the pasta is cooking, get the sauce on. Add the butter (20 g) and 1 tbsp of olive oil to a large sauté pan. When the butter has melted, add the garlic (4 cloves) and lower the heat. Cook gently for 1-2 minutes. Add the sage (1 handful) and cook for another minute. Stir ½ tsp of cracked black pepepr (1/2 tsp) along with a pinch of salt and the cream (150 ml). Add a ladle of pasta water to the pan and half the remaining parmesan (20 g). Add the spaghettoni and toss the pan. Add another ladle of pasta water to loosen the sauce and stir in the remaining parmesan. Mix well and serve into bowls.

Crumble the crispy parmesan over each bowl and serve.