PASTA ALLA CARRETTIERA

Ingredients · Spaghetti: 500g
· Pecorino: (to be grated) 200 g
· Parsley: 1 tuft
· Chilli: fresh 1
· Garlic: 1 clove
· Extra virgin olive oil Il Cavallino Special Edition: 10g
· Coarse salt: to taste

Preparation To prepare the pasta alla carrettiera, pour the water into a large pan, add salt to taste and bring to the boil.
Then chop a sprig of parsley and the fresh chilli.
Peel the garlic clove, remove the internal green sprout and chop it; then grate the Pecorino. In a large bowl pour the chopped garlic and chilli pepper, plenty of olive oil and salt to taste.
Mix the emulsion with a fork.
Meanwhile, when the water boils, boil the spaghetti, then drain them al dente, keeping the cooking water, and put them back in the bowl with the mixture of oil, garlic and chilli.
Quickly mix the spaghetti and add the grated pecorino and a ladle of cooking water.
Add the parsley, mix again and serve the pasta very hot in the cart.