Spaghetti Aglio e Olio with Cheese Chips / Pasta alla Carrettiera with Frico Croccante
Spaghetti Aglio e Olio with Cheese Chips / Pasta alla Carrettiera with Frico Croccante
Ingredients
For the Pasta
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon chilli flakes
- 120 grams spaghetti
- 1/2 cup Parmesan & Pecorino cheese, grated
- as needed fresh parsley, chopped
- 1 pinch salt
- as needed pasta water
For the Frico (Cheese Chips)
- 2 tablespoons Pecorino or Parmesan cheese, grated
Instructions
- 1
Boil spaghetti in well-salted water until it is just before al dente. Reserve some pasta water before draining.
⏱️ 10 min
- 2
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.
⏱️ 2 min
- 3
Immediately add a splash of the reserved pasta water to the pan to stop the garlic from burning and to create an emulsion.
⏱️ 1 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 1 min - 6
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.
⏱️ 2 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 5 min - 9
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.
⏱️ 5 min
- 10
Plate the spaghetti neatly into serving bowls. Garnish with additional fresh chopped parsley and place the crispy cheese frico on top of each serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Aglio e Olio with Cheese Chips / Pasta alla Carrettiera with Frico Croccante
For the Pasta
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon chilli flakes
- 120 grams spaghetti
- 1/2 cup Parmesan & Pecorino cheese, grated
- as needed fresh parsley, chopped
- 1 pinch salt
- as needed pasta water
For the Frico (Cheese Chips)
- 2 tablespoons Pecorino or Parmesan cheese, grated
Instructions
- 1
Boil spaghetti in well-salted water until it is just before al dente. Reserve some pasta water before draining.
⏱️ 10 min - 2
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.
⏱️ 2 min - 3
Immediately add a splash of the reserved pasta water to the pan to stop the garlic from burning and to create an emulsion.
⏱️ 1 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 5 min - 10
Plate the spaghetti neatly into serving bowls. Garnish with additional fresh chopped parsley and place the crispy cheese frico on top of each serving.
⏱️ 1 min