Pasta alla Carrettiera (Pasta italiana con ajo y guindilla)

Ingredientes

• 350 g spaghetti (- 3/4 pound)
• 1 clove garlic
• 1 or 2 chili pepper (- fresh or dried)
• 6 tablespoons extra virgin olive oil
• 120 g seasoned Pecorino Romano (- ~1 cup )
• a handful of parsley (- freshly chopped )
• salt (- to taste)

Preparación

1. 1

   boil: Start by boiling the spaghetti in a large pot of salted water. Use enough water so the pasta has plenty of room to cook evenly. While the spaghetti cooks, you can start preparing the carrettiera sauce.

2. 2

   Pour extra virgin olive oil into a large bowl. The bowl needs to be big enough to hold the spaghetti later when you mix everything together.

3. 3

   add: Chop the chili pepper into very tiny pieces and add them to the oil in the bowl.

4. 4

   add: Cut the garlic into very small pieces, or if you prefer, crush it using a garlic press. Add the garlic to the oil, along with a pinch of salt. Mix the oil, chili, garlic, and salt with a fork to create an emulsion.

5. 5

   Grate the Pecorino Romano cheese and chop the fresh parsley finely, either with a knife or a food chopper. Set both of these aside for later.

6. 6

   drain: When the spaghetti is cooked al dente (firm to the bite), drain it. Transfer the spaghetti directly into the bowl with the prepared oil emulsion. Stir thoroughly to coat all the pasta with the sauce.

7. 7

   add: Now, add the grated pecorino cheese to the spaghetti. Pour in a ladleful of the pasta’s cooking water, and stir everything together. The hot water will melt the pecorino, creating a creamy texture that coats the spaghetti nicely.

8. 8

   serve: Finally, add a generous amount of chopped parsley to the pasta. Give it one last good stir, then transfer the spaghetti alla carrettiera to individual plates. Serve immediately while it’s hot.