Pasta alla Carrettiera Siciliana (Garlic and Chilli Pasta)

• 200 g Spaghetti
• 2 tsp Fine sea salt
• 50 g Breadcrumbs
• 80 ml Extra virgin olive oil
• 4 cloves Garlic
• 1 tsp Chili flakes
• ¼ tsp Black pepper
• 15 g Fresh parsley
• 25 g Pecorino Romano cheese

1. Bring a large pot of water to the boil and season it with the fine sea salt. Add the spaghetti and cook until just al dente, stirring occasionally. Before draining, reserve about 150 ml of the pasta cooking water.
2. Meanwhile, set a large frying pan over medium heat and toast the breadcrumbs, stirring, until golden and nutty. Tip them into a bowl straight away so they do not darken further in the hot pan.
3. Return the pan to low heat and add the extra virgin olive oil. Thinly slice the garlic, then cook it gently in the oil until fragrant and just turning pale gold. Stir in the chili flakes and black pepper for 30 seconds.
4. Add a splash of the reserved pasta water to the pan and swirl to emulsify into a glossy sauce. Drain the spaghetti and add it to the pan, tossing vigorously and adding more pasta water a little at a time until the strands look slick and coated. Take off the heat.
5. Finely chop the fresh parsley and stir most of it through the pasta. Divide between bowls and scatter over the toasted breadcrumbs. Grate over the Pecorino Romano cheese and finish with the remaining parsley.

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