Spaghetti alla Carrettiera

Method

1. Bring a pot of salted water to a boil.
2. Meanwhile, mince the parsley, slice the chili pepper (remove seeds if you prefer less spicy), and grate the pecorino cheese.
3. In a bowl, pour a drizzle of olive oil, add the garlic (remove the germ and crush it), and the chili pepper.
4. Cook the spaghetti al dente.
5. Drain the pasta directly into the bowl with the oil, garlic, and chili pepper.
6. Add the grated pecorino cheese and a little cooking water.
7. Stir vigorously to dissolve the cheese and create a creamy sauce.
8. Finish with the chopped parsley, mix one last time, and serve.