SPAGHETTI ALLA CARRETTIERA
Spaghetti alla Carrettiera recipe is the Sicily’s 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 “sauce” 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 can’t 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
Vincenzo’s Plate Tips
Make 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 – so make extra! You make like it so much you’ll 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.
Don’t 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 you’re left with fine breadcrumbs – 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 it’s 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, Vincenzo’s Plate….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:
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