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Boil spaghetti in well-salted water until it is just before al dente. Reserve some pasta water before draining.

While the spaghetti cooks, heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the 3 thinly sliced garlic cloves and 1/2 teaspoon of chilli flakes to the hot oil. Flash fry for a few seconds, stirring constantly, until fragrant but not browned.

Immediately add a splash of the reserved pasta water to the pan to stop the garlic from burning and to create an emulsion.

Transfer the spaghetti directly from the pot into the pan with the garlic and chilli oil. Toss the spaghetti well with tongs to coat it thoroughly in the sauce.

Turn off the heat. Add 1/2 cup of grated Parmesan and Pecorino cheese, chopped fresh parsley, and a pinch of salt to the spaghetti in the pan.
Mix all ingredients well, tossing and stirring with a spatula or tongs, until a silky sauce forms. Add a little more pasta water, a tablespoon at a time, if needed to achieve the desired creamy consistency.

To make the Frico Croccante, sprinkle 2 tablespoons of grated Pecorino or Parmesan cheese evenly in a non-stick pan over medium-low heat. You can use a metal ring mold for perfectly round chips, or freehand.

Cook the cheese until it turns golden and crisp. This usually takes a few minutes. Alternatively, you can bake it on parchment paper at 350°F (175°C) for 5-7 minutes, or microwave it in 30-second intervals until crisp.
Once golden and crisp, carefully remove the frico from the pan and let it cool on a wire rack or plate to harden. It will become brittle as it cools.

Plate the spaghetti neatly into serving bowls. Garnish with additional fresh chopped parsley and place the crispy cheese frico on top of each serving.

Boil spaghetti in well-salted water until it is just before al dente. Reserve some pasta water before draining.

While the spaghetti cooks, heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the 3 thinly sliced garlic cloves and 1/2 teaspoon of chilli flakes to the hot oil. Flash fry for a few seconds, stirring constantly, until fragrant but not browned.

Immediately add a splash of the reserved pasta water to the pan to stop the garlic from burning and to create an emulsion.

Transfer the spaghetti directly from the pot into the pan with the garlic and chilli oil. Toss the spaghetti well with tongs to coat it thoroughly in the sauce.

Turn off the heat. Add 1/2 cup of grated Parmesan and Pecorino cheese, chopped fresh parsley, and a pinch of salt to the spaghetti in the pan.
Mix all ingredients well, tossing and stirring with a spatula or tongs, until a silky sauce forms. Add a little more pasta water, a tablespoon at a time, if needed to achieve the desired creamy consistency.

To make the Frico Croccante, sprinkle 2 tablespoons of grated Pecorino or Parmesan cheese evenly in a non-stick pan over medium-low heat. You can use a metal ring mold for perfectly round chips, or freehand.

Cook the cheese until it turns golden and crisp. This usually takes a few minutes. Alternatively, you can bake it on parchment paper at 350°F (175°C) for 5-7 minutes, or microwave it in 30-second intervals until crisp.
Once golden and crisp, carefully remove the frico from the pan and let it cool on a wire rack or plate to harden. It will become brittle as it cools.

Plate the spaghetti neatly into serving bowls. Garnish with additional fresh chopped parsley and place the crispy cheese frico on top of each serving.