Step 1

Boil pasta water, add salt, and drop noodles in. We’re going to pull noodles 2 minutes before al dente.

Step 2

In a separate pan, on medium heat, add 2-3 tbsp olive oil, garlic, and chili flakes. Cook only about 10 seconds, then add the white wine. Reduce 80% volume; it should take about 2 minutes or so.

Step 3

Once reduced, add your chicken stock, bring to a boil. Once boiling, add the roux little by little, just enough to gloss, like a light gravy. Set pan aside until noodles are ready.

Step 4

When noodles are shy of al dente, transfer to your sauce and crank heat to high. Add a ladle of the pasta water

Step 5

Mix the noodles a bit, and let cook without touching for a minute. The sauce will emulsify and adhere to noodle. Add your basil and mix.

Step 6

Turn off the heat, and add all of the cheese. Mix well, and add salt if needed. Sauce should be fully emulsified and have a nice sheen.

Step 7

Plate noodles, grate extra parm, and spoon bread crumbs over.

Step 1

Blend bread, garlic, and parsley until fine.

Step 2

Then toast on pan with olive oil, medium heat, until golden brown. Add salt while cooking.

Step 3

Store in container over paper towel.

Step 1

Melt butter while swirling pan, then add flour handful at a time.

Step 2

Use a whisk and break clumps, keeping it in the blonde color stage. Should take about 30 seconds to cook. Store in bowl until use