SPAGHETTI ALLA CARRETTIERA
Spaghetti alla Carrettiera recipe is the Sicilyโs version of the classic Aglio, Olio e Peperoncino dish-mainly because almost all the ingredients are identical, but it has a few twists that make it stand apart and the way it is prepared might just surprise you.
What is most interesting is that the โsauceโ accompanying this pasta made with extra virgin olive oil, chili pepper and garlic is used as more of a dressing on the hot pasta that has been freshly cooked, so it is tossed through raw and then served up with a sprinkling of grated toasted breadcrumbs.
The addition of grated Pecorino cheese also canโt be missed. Obviously.
Watch the Spaghetti alla Carrettiera video recipe:
The Easiest Spaghetti Recipe My Family Asks Me To Cook Every Week! SPAGHETTI ALLA CARRETTIERA
Vincenzoโs Plate Tips
Vincenzoโs Plate TipsMake It Dairy-Free
One of the best things about preparing fresh breadcrumbs is that they can replace your pecorino romano cheese. So, if you want to make a dairy-free version of this dish, grate some bread and then toast it in the oven. This was the alternative to putting cheese on pasta back in the day as it could get expensive. The breadcrumb substitute made up a big part of cucina povera and is still heavily used in Sicily in particular โ so make extra! You make like it so much youโll want to add it to other dishes too.
Add Even More Spice
For spice lovers, using the seeds of the chili peppers can take your heat level up a notch. Since the seeds are the spiciest part add a few extra to make your dish even hotter.
Create An Extra Creamy Sauce
The secret to making your sauce extra creamy is by emulsifying your ingredients. That means strongly stirring them together until the sauce’s texture is thick and creamy. To make the texture even richer, try stirring in some extra pecorino romano.
Save Your Pasta Water
Pasta water is the secret ingredient that can take your spaghetti alla carrittera to new heights. While you mix your sauce and pasta, add a splash of reserved pasta water every few minutes, making your finished dish even creamier than before.
Donโt Forget The Extra Olive Oil
Extra virgin olive oil isn’t just a great cooking staple; it can also be used to make your pasta even more flavorful. Before serving, be sure to add a drizzle of your olive oil on top to for maximum flavor.
How To Serve Spaghetti alla Carrettiera
Spaghetti alla Carrettiera is simple to make but packed with bold flavors. To serve the spaghetti, all you need to do is scoop a good-sized portion of the pasta, mixed with sauce, onto a plate. Next, top it off with crispy breadcrumbs, freshly chopped parsley, and a splash of extra virgin olive oil for good measure.
Spaghetti alla Carrettiera Recipe
Equipment
- Small food processor or blender
- Frying pan
- wooden spoon
- Sharp knife
- large pot
- Medium bowl
- Mug
- 2 Forks
- Tongs
Ingredients
- 300 g Spaghetti quadrato/Chittara 11oz
- Small bunch Fresh parsley chopped
- 3 - 4 Garlic cloves chopped
- 2 Hot chili peppers
- 6 - 7 tsp Pecorino romano grated
- 2-3 slices Stale bread
- Extra virgin olive oil EVOO
Instructions
How to Make the Breadcrumbs
- Break up your slices of bread into small pieces so they fit easily into your food processor or blender.
- Blend the bread for a few minutes until youโre left with fine breadcrumbs โ just not too fine!
- Put the frypan on a stove and turn the heat to medium before adding the breadcrumbs with a few drizzles of EVOO.
- With a wooden spoon, toss the breadcrumbs for a few minutes until they become brown and crispy then remove from the stove and put aside.
How to make the Pasta
- Slice your chili peppers into thin strips and remove all or part of the seeds depending on your spice preference.
- These can be left long or chopped into smaller pieces.
- Add 5L water to a large pot and put this on the stove. Once it boils add add a tbsp of salt and allow to dissolve.
- Add the spaghetti, making sure they are immersed in the water cook according to the time listed on your packet.
- While the pasta is cooking, add 7-8 tbsp EVOO to a bowl along with the chili and garlic.
- Stir in your sliced chili peppers and 3 - 4 cloves of chopped garlic.
- Add in a generous pinch of parsley then vigorously stir together until well combined and creamy in texture.
- To make your sauce even creamier, stir in a sprinkle of pecorino romano cheese too.
- When your pasta is almost ready, collect a mug full of pasta water and leave to the side.
- Use tongs to strain the pasta and transfer it directly into the sauce then toss using two forks until itโs completely covered.
- Add a splash of pasta water a generous amount of pecorino cheese and fresh parsley, then continue to combine.
- Finally, add a large drizzle of EVOO and toss a few more times.
How To Serve
- Place a hearty amount of creamy pasta on individual flat plates or in shallow dinner bowls then sprinkle breadcrumbs generously on top.
- Finish each dish off with a drizzle of EVOO and a handful of fresh parsley.
Video
E ora si mangia, Vincenzoโs Plateโฆ.Enjoy!
As I said before, this dish is like the fusion of two super popular recipes in Italy, which in my opinion are worth trying, because just like these Spaghetti alla Carrettiera, they are two recipes that are super simple and delicious at the same time:
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
It’s amazing this recipe! Very easy to make and very tasty!
Thank you so much for your kind words! I’m thrilled to hear that you enjoyed the spaghetti alla carrettiera recipe. It’s indeed a simple yet delicious dish that’s always a crowd-pleaser.
Oke so i am NOT a huge pasta fan, but i have an Italian man. I tried this recipe last week and it was amazing! I must admit i replaced the pecorino with Grana padano because the Italian man is Venetian and that was the only cheese in the fridge… Sorry for that. But still. Very very nice. Even i liked it a lot. Have tried many of your other recipes and the Italian (Venetian) family in law is very impressed. I am not Italian but Dutch/Indonesian and Italian food is out of my comfort zone but the trick for good European food is fresh ingredients and the way you prepare the food. No hiding behind complex mixtures of spices like i do with Indonesian and other types of Asian food
Grazie Vincenzo, you are a life changer! Also on behalf of a very happy Venetian man
Wow, your message made my day! I’m so thrilled to hear that you enjoyed the recipe, even with your cheese substitution. It’s fantastic that you’re exploring Italian cuisine, even though it’s not in your comfort zone. Using fresh ingredients when cooking is a game changer, right? Grazie mille, and please send my regards to your happy Venetian man!
Made this last night, wow! What a fabulous recipe. Will definitely make this again..i did scale down the chilli heat a little though. Thank you Lorenzo
Thank you so much for your kind words Julie! I’m glad you enjoyed the recipe and made it your own by adjusting the chili heat. Happy cooking, and I hope you enjoy making it again!
I did this tonight and it tastes incredible! Vincenzo is the man ๐
Ciao Mark! Grazie for the kind words. Spaghetti alla Carrettiera is such a simple yet flavorful dish, and itโs great to know you enjoyed it. Keep up the great cooking!
Thanks for that great recipe and your passion of cooking! Iam getting hungry just listening to you ๐
My question: How do get the pecorino so fine?
Grazie mille Lorenzo!
Ciao Lorenzo! Thank you for the kind words! I’m thrilled you’re enjoying the recipesโcooking with passion is what it’s all about! To get the Pecorino so fine, I recommend using a microplane or the finest side of a box grater. This will give you that light, airy texture that melts beautifully into dishes.
If you have a food processor, you can also pulse the cheese to get a finer consistency. Just make sure the cheese is well-chilled before grating or processingโit makes a big difference!
What kind of chili’s do you recommend for this?
Ciao Betsy! For spaghetti alla carrettiera, I recommend using dried red chilies like Calabrian chilies for an authentic Italian kick. If those arenโt available, red pepper flakes or small dried chilies can work well too. Adjust the amount to suit your heat preference. Enjoy!