Spaghetti alla Carrettiera
Ingredients: spaghetti, parsley, garlic, hot peppers, pecorino romano · 20 min cook time · 700kcal · ~₩12,000
Ingredients
300g spaghetti, 1bunch parsley, 4cloves garlic, 2pieces hot peppers, 6Tbsp pecorino romano, 2slices stale bread, 10Tbsp extra virgin olive oil, 1Tbsp rock salt or sea salt
Instructions
1. To make the breadcrumbs, put stale bread in a blender and blend until fine. Toast the breadcrumbs in a pan with about 3 tablespoons of extra virgin olive oil until nice and dark brown and crunchy. This will be used as a topping.
2. Finely slice the hot chili peppers. Be careful with the seeds as they are the spiciest part.
3. Bring a pot of water to a boil and add 1 tablespoon of rock salt or sea salt. Add the spaghetti and cook for 10 minutes.
4. While the spaghetti cooks, prepare the raw sauce. In a large bowl, combine a generous amount of extra virgin olive oil (6-8 tablespoons), chopped garlic, sliced hot chili, and a nice amount of chopped parsley. Add a little touch of grated pecorino romano.
5. Once the spaghetti is cooked, reserve a mug of pasta water. Transfer the spaghetti directly into the raw sauce in the bowl. Use two forks to mix the spaghetti with the sauce.
6. Add some pasta water, a generous amount of pecorino cheese, and some fresh parsley. Mix all the ingredients together. Add more extra virgin olive oil and mix again until creamy.
7. Serve the spaghetti immediately. Top with the toasted breadcrumbs, a final drizzle of extra virgin olive oil, and a sprinkle of fresh parsley.
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