Spaghetti alla Carrettiera

As a pasta lover I’m always excited to discover a new (to me) dish. This
spaghetti alla carrettiera hails from Sicily, which is a region I’m getting more
and more into these days. This recipe shares a lot of similarities to the more
well known aglio e olio but with a Sicilian twist!

Servings:

Author:

Prep Time
0 minutes

Cook Time
10 minutes

Total Time
10 minutes

Course:

Main Course Main Dish

Cuisine:

Italian Sicilian

Keywords:

Pasta Vegetarian Italian Food

🧂 Ingredients

400 grams Dry Spaghetti

Or pasta of your choice
7-8 cloves Garlic

Finely minced
3 Calabrian Chilies

Minced
50-100 grams Pecorino Siciliano

Or Pecorino Romano. Grated.
4-5 tbsp Breadcrumbs
Parsley

As needed
Extra Virgin Olive Oil

As needed
Salt

For the pasta water.

Instructions

1 In a large pot or pan bring salted water to a boil. When boiling add your dry
spaghetti and cook until al dente according to the package.
2 While the pasta is boiling you can make the sauce (hence no prep time in this
recipe)

In a mixing bowl add the rest of the ingredients except the bread crumbs. Give
everything a nice mix through. I suggest starting with two tablespoons of olive
oil, and adding more as needed.
3 Take a few tablespoons of the starchy pasta water and trickle them into the bowl
while whisking. If you don’t whisk the cheese can clump and you don’t want that,
so add the boiling water slowly while whisking. Voila! Now when the spaghetti is
al denta just use some tongs to move it over to the bowl and toss everything
together until combined!