Uploaded August 2025 | Updated September 2026, 5 days ago

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Simple, satisfying, and packed with flavour, this is comfort food the Tom Kerridge way. The hero here? Our 30-month aged Parmigiano Reggiano, melted into a velvety sauce that clings beautifully to thick, al dente spaghettoni.

Check out the full recipe marksandspencer.com/c/food-and-wine/cooking/recipes/220778/creamy-parmesan-spaghettoni