5 from 1 vote

Spaghetti alla Carrettiera

Quick, easy, cheap and tasty: spaghetti alla carrettiera is basically an upgraded version of spaghetti aglio and olio!

Prep Time5

Cook Time7

Total Time12

Course: Main course/ Appetizer

Cuisine: Italian

Serving: 4

Calories: 551kcal

Author: Andrea Soranidis

Ingredients

350 g spaghetti, approx 12 oz
handful of fresh parsley
1 garlic cloves
100 g Pecorino cheese, finely grated, approx 1.11 cups
1 red chili pepper
4 tablespoon extra virgin olive oil
1 tablespoon pine nuts, toasted, optional
1 tablespoon slivered almonds, toasted, optional
1 tablespoon breadcrumbs, toasted, optional

Instructions

Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
Meanwhile, prepare the pasta alla carrettiera sauce. Finely chop the red chili pepper, washed and de-seeded, the garlic clove, taking care to scoop out the inside germ and discard it, and the parsley.
Pour the extra-virgin olive oil in a large bowl, add the garlic and chili, and season with salt and pepper. Whisk the mixture with a fork for a few seconds.
Once cooked, drain the pasta al dente, keeping a cup of cooking water aside. Transfer the spaghetti to the bowl with the sauce and mix to combine.
Add the grated pecorino cheese and two spoonfuls of cooking water to the bowl and mix quickly, adding more cooking water if necessary to ensure that the mixture mixes well, forming a cream.
Finally add the chopped parsley, toasted almonds, pine nuts, and breadcrumbs (if using), stir all the ingredients, and serve.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.