Spaghetti alla Carrettiera with Frico Croccante
Serves 1
Directions
- 1Cook spaghetti in well-salted water until just before al dente.
- 2Heat olive oil in a pan and flash-fry the garlic and chilli for a few seconds.
- 3Add a splash of pasta water immediately to stop the garlic from burning.
- 4Add the spaghetti and toss until coated.
- 5Turn off the heat. Add Parmesan, Pecorino, parsley and a pinch of salt.
- 6Toss vigorously, adding pasta water little by little until silky and emulsified.
- 7Sprinkle grated Parmesan or Pecorino into a non-stick pan to make the Frico Croccante.
- 8Cook until golden and crisp, then let it cool completely so it hardens.
- 9Plate the pasta and finish with fresh parsley and the crispy cheese Frico.
Ingredients
- 120 g spaghetti
- 2 tbsp extra virgin olive oil
- 3 garlic clove, thinly sliced
- 1/2 tsp chilli flakes
- 1/2 cup Parmesan & Pecorino, grated
- fresh parsley, chopped
- a pinch salt
- pasta water
- 2 tbsp Pecorino or Parmesan, grated
Equipment
pannon-stick pan
Tips
- For the Frico Croccante, you can bake it or microwave in 30-second intervals until crisp instead of frying in a pan.
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