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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil spaghetti in well-salted water until just before al dente.
Heat olive oil in a pan and flash fry garlic and chilli flakes for a few seconds until fragrant.
Immediately add a splash of pasta water to stop the garlic from burning.
Add the spaghetti to the pan and toss to coat.
Turn off the heat, add Parmesan and Pecorino, parsley, and a pinch of salt.
Mix well, adding a little pasta water if needed to create a silky sauce.
Sprinkle grated Parmesan or Pecorino in a non-stick pan (or on baking paper).
Cook until golden and crisp, then let it cool to harden.
Alternatively bake it, or microwave in 30-second intervals until crisp.
Plate the pasta, garnish with parsley and crispy cheese frico.
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For a spicier kick, increase the amount of chilli flakes.
Use a mix of Parmesan and Pecorino for a balanced flavor in the cheese chips.
Can I use only one type of cheese for the frico?
Yes, you can use either Parmesan or Pecorino based on your preference.
How do I prevent the garlic from burning?
Add a splash of pasta water immediately after frying the garlic to stop it from burning.
Can I make the frico in advance?
Yes, you can prepare the frico ahead of time and store it in an airtight container.
What if I don't have fresh parsley?
You can substitute with dried parsley, but use it sparingly as it is more concentrated.
Is there a gluten-free option for this recipe?
Yes, you can use gluten-free spaghetti to make this dish suitable for a gluten-free diet.
