A typical dish of the poor originating in the south of Italy,the pasta with bread without crust (or bread crumbs) is a recipe that is very diffused in the culinary tradition of the “Bel Paese”. With little variations, from Calabria to Sicily, the preparation of the dish is passed down from generation to generation within families.
Many years ago, bread crumbs were used instead of the grated parmesan: for this reason it was called “the parmesan of the poor”. This type of recipe is generally done using long pasta; mouth-watering and rich, it is prepared by melting anchiovy fillets, garlic and chili in olive oil. Bread crumbs are then added and fried brown and crispy. Everything is then added to the pasta and served hot. 
Bread crumb bucatini
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
A traditional southern Italian dish featuring bucatini pasta tossed with crispy bread crumbs, anchovies, garlic, and chili, offering a rich and savory flavor profile.
Ingredients
- 11 oz (320 g) bucatini (holed spaghetti)
- 8 anchovy fillets, in oil
- 3 oz (80 g) diced bread with no crust
- 3 1/2 tbsp (40 g) grated Pecorino cheese
- 1 tsp ground chili
- 2 garlic cloves, minced
- 2 tbsp (30 ml) olive oil
- Salt, to taste
Instructions
- In a large pot of salted boiling water, cook the bucatini until al dente, according to package instructions. Reserve some pasta water, then drain the pasta.
- Meanwhile, heat 2 tbsp of olive oil in a non-stick pan over medium heat. Add the anchovy fillets and cook until they dissolve into the oil, about 2-3 minutes.
- Add the minced garlic and ground chili to the pan, stirring frequently, until the garlic is fragrant, about 1 minute.
- Add the diced bread to the pan and cook, stirring occasionally, until the bread crumbs are golden brown and crispy, about 5 minutes.
- Combine the cooked bucatini with the bread crumb mixture, adding a splash of reserved pasta water if needed to help the sauce coat the pasta.
- Stir in the grated Pecorino cheese and mix well. Adjust seasoning with salt if necessary.
- Serve immediately, garnished with additional Pecorino cheese if desired.
Notes
- For a spicier dish, increase the amount of ground chili.
- Use fresh bread for the best texture in the bread crumbs.
- This dish is best served immediately while the bread crumbs are still crispy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the bread crumbs may lose their crispiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
- Cholesterol: 20
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Frequently Asked Questions
Why is this dish called “Poor Man’s Parmesan”?
The article explains that in the traditional southern Italian dish, fried bread crumbs were used in place of expensive grated Parmesan — giving rise to the nickname “the Parmesan of the poor.” The dish originates in Calabria and Sicily, passed down through generations.
Why use bucatini specifically rather than regular spaghetti?
The article notes the dish is generally made with long pasta, and bucatini — holed spaghetti — is the traditional choice. Its hollow center traps the anchovy-infused oil, making each bite richer than a solid strand would be.
Do the anchovies make this dish taste strongly of fish?
No — the 8 anchovy fillets melt completely into the olive oil over medium heat in 2–3 minutes, dissolving into a savory, umami-rich base rather than a fishy flavor. Combined with garlic and chili, they form the seasoning backbone of the dish.
Why must this be served immediately after cooking?
The notes specifically say this dish is best served immediately while the bread crumbs are still crispy. Leftovers stored in the fridge for up to 2 days will cause the crumbs to lose their crunch entirely.
Stunning, my mouth is watering!!!
A simple and fast recipe. To try.
Have a nice weekend.
Aria
this is perfection
Dear tamara…….
thank you so much…….
Congrats, even virtual are appreciated.
Have a nice weekend.
Aria