Recipe Overview
Spaghetti with agretti is one of those Italian dishes where restraint becomes elegance. Agretti brings delicate mineral freshness and gentle bitterness, garlic perfumes the extra virgin olive oil, and Parmigiano Reggiano rounds the sauce with a savory finish. Fresh spaghetti keeps the dish light and expressive while preserving the spring character of the greens.
Chef Notes
Keep the agretti vivid and just tender. The garlic should perfume the oil without becoming bitter, and the Parmigiano should enrich the emulsion without masking the mineral green character. Finish the spaghetti with enough pasta water to create a light glossy coating rather than a heavy cheese sauce.
Connected Experience
The fresh pasta dough links to the Tuscany Cuisine Fresh Italian Pasta knowledge page, while garlic, olive oil, Parmigiano, salt and pepper use their shared ingredient identities. Agretti now links directly to its Tuscany Cuisine ingredient record, with its own dedicated icon, seasonality page, cultivation notes, and culinary usage reference while keeping the same Live Inventory identity.
Agretti — Seasonal Ingredient Connection
Agretti / monk's beard keeps its own Live Inventory identity (agretti) in this recipe and now connects directly to the Tuscany Cuisine ingredient record VEG-AGRETTI-001. The recipe uses the permanent Agretti.webp icon and links to the dedicated ingredient page for seasonality, cultivation, nutrition, and culinary usage without changing the recipe quantities.
Ingredients
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Fresh Egg Pasta Dough — 900 g — prepared dough; roll and cut into fresh spaghetti; formal registry code pending
fresh_egg_pasta_dough
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Fresh Agretti / Monk's Beard — 450 g — cleaned and rinsed; remove tough or woody stems
VEG-AGRETTI-001
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Extra Virgin Olive Oil — 60 ml — plus more for finishing
OIL-0001
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Garlic — 10 g — thinly sliced
TC-VEG-GARLIC-001
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Parmigiano Reggiano — 55 g — freshly grated
TC-DAIRY-PARMIGIANO-REGGIANO
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Sea Salt — to taste — to taste
SPICE-SALT-0001
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Black Pepper — to taste — freshly cracked, to taste
SPICE-PEPPERCORN-BLACK
Preparation
- Prepare the fresh pasta dough for spaghetti, roll it, and cut it into spaghetti strands. Keep lightly floured until ready to cook.
- Clean and rinse the agretti, removing any tough stems. Pat dry gently.
- Heat the extra-virgin olive oil in a large saute pan over medium heat. Add the sliced garlic and cook until lightly golden and fragrant.
- Remove the pan briefly from the heat and add a small ladle of water to stop the garlic from burning.
- Add the agretti, return to low heat, and simmer gently until just tender and vibrant. Season with sea salt and black pepper.
- Cook the fresh spaghetti in salted boiling water until al dente. Reserve a little pasta water, then drain.
- Transfer the spaghetti to the pan with the agretti and toss over medium heat, adding a splash of pasta water as needed to create a light glossy emulsion.
- Remove from the heat, stir in the Parmigiano Reggiano, finish with extra-virgin olive oil, and serve immediately.
Service Suggestions
- Clean and portion the agretti before service, keeping it cold and dry so it sautés cleanly instead of steaming excessively.
- Roll and cut the prepared fresh pasta dough before pickup; dust lightly and portion so the Pasta Station can cook each order quickly.
- Cook the garlic only to pale gold. Add water immediately if needed to stop browning before the agretti goes into the pan.
- Finish the pasta off direct heat with Parmigiano and extra virgin olive oil so the sauce remains glossy and light.
Dietary / HACCP Notes
- Vegetarian as written.
- Contains wheat/gluten and egg from the fresh egg pasta dough.
- Contains milk from Parmigiano Reggiano.
- Wash agretti thoroughly and remove tough or damaged stems before production.
- Keep fresh egg pasta dough refrigerated under the operation's approved time-and-temperature controls until rolling and cooking.
- Use clean utensils and separate allergen handling where required for wheat, egg and milk.
| Calories | 410 |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Fat | 20 g |
| Fiber | 3 g |
| Cholesterol | Not calculated |
| Sodium | 320 mg |