Pasta alla Carrettiera is a quick and simple pasta recipe from the culinary traditions of Sicily. This popular, budget-friendly recipe needs only a few basic ingredients: pasta, chili pepper, extra virgin olive oil, garlic, parsley, and pecorino cheese. It’s the perfect choice for a speedy dinner when time is short.
The defining traits of pasta alla carrettiera recipe are its simplicity, delicious taste, and affordability. The ingredients are inexpensive and easy to find. Making the sauce for pasta alla carrettiera takes less time than cooking the pasta itself. In fact, it’s more of an “emulsion” than a cooked sauce, as this recipe doesn’t involve cooking the ingredients.
This is why it’s essential to use fresh, high-quality ingredients. When ingredients are used raw, their flavors are very bold, and they make the dish truly shine. Pasta alla Carrettiera is an excellent alternative to the classic Spaghetti Aglio e Olio recipe. It’s like a richer version, thanks to the addition of fresh parsley and pecorino cheese. The cheese, combined with a bit of pasta cooking water, creates a creamy texture.
Spaghetti alla carrettiera is perfect for those times when you don’t have much time but still want something simple with a strong flavor. This recipe is great for everyday meals, like when you come home from work with little time or when unexpected guests arrive, and your fridge is nearly empty.
Now, let’s see how to make this authentic traditional Sicilian recipe, pasta alla carrettiera!
Ingredients
Prep Time: 5 Min | Cook Time: 10 Min | Servings: 4
- 350 g (¾ pound) of spaghetti
- 1 clove of garlic
- 1 or 2 fresh hot red chilies or dried hot red chilies
- 6 tablespoons of extra virgin olive oil.
- 120 g (a little more than 1 cup) of seasoned Pecorino Romano cheese
- a handful of freshly chopped parsley
- Salt, to taste
Instructions
Step 1) - Start by boiling the spaghetti in a large pot of salted water. Use enough water so the pasta has plenty of room to cook evenly. While the spaghetti cooks, you can start preparing the carrettiera sauce.
Step 2) - Pour extra virgin olive oil into a large bowl. The bowl needs to be big enough to hold the spaghetti later when you mix everything together.
Chop the chili pepper into very tiny pieces and add them to the oil in the bowl.
Cut the garlic into very small pieces, or if you prefer, crush it using a garlic press. Add the garlic to the oil, along with a pinch of salt. Mix the oil, chili, garlic, and salt with a fork to create an emulsion.
Note: Chopped raw garlic works well in this recipe because it doesn’t taste too strong. If you want to make it easier to digest, remove the sprout from the center of each garlic clove.
Grate the Pecorino Romano cheese and chop the fresh parsley finely, either with a knife or a food chopper. Set both of these aside for later.
When the spaghetti is cooked al dente (firm to the bite), drain it. Transfer the spaghetti directly into the bowl with the prepared oil emulsion. Stir thoroughly to coat all the pasta with the sauce.
Step 3) - Now, add the grated pecorino cheese to the spaghetti. Pour in a ladleful of the pasta’s cooking water, and stir everything together. The hot water will melt the pecorino, creating a creamy texture that coats the spaghetti nicely.
Step 4) - Finally, add a generous amount of chopped parsley to the pasta. Give it one last good stir, then transfer the spaghetti alla carrettiera to individual plates. Serve immediately while it’s hot.
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Storage
Pasta alla Carrettiera is best enjoyed fresh, as its flavors and creamy texture are at their peak right after it’s made.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
Before reheating, add a small splash of water or extra olive oil to help restore its creaminess. Reheat the pasta gently in a pan over low heat, stirring frequently.
Note that reheating may slightly change the texture, as the cheese may not stay as creamy as when freshly prepared.
Tips
Choose Fresh, Quality Ingredients - Since Sicilian pasta alla carrettiera recipe uses only a few ingredients, it’s best to select high-quality, fresh ones to bring out the true flavors of the dish. Fresh chili and parsley will always provide a more vibrant taste than dried alternatives. So opt for fresh chili peppers and parsley for a stronger, more aromatic flavor. Fresh ingredients enhance the simplicity of this recipe, making each bite more enjoyable.
The Role of Raw Garlic - Raw garlic is essential for the authentic taste of pasta alla carrettiera. Used in moderation, it won’t be overpowering but will add a pleasant, sharp flavor. If you want the garlic to be milder and easier to digest, consider removing the inner sprout. You can also cut the garlic into larger pieces, which can be removed before serving if you prefer a subtler garlic taste.
Pasta Options: Beyond Spaghetti - While this recipe traditionally uses spaghetti, you can easily substitute other pasta shapes. Short pasta like penne works well if you want a different texture or shape. Spaghetti, however, is ideal for quick cooking and blends well with the sauce’s creamy consistency, making it a popular choice for this dish.
Cheese Substitutes: Pecorino, Ricotta Salata, or Parmigiano Reggiano - Pecorino cheese adds a distinctive, salty richness to pasta alla carrettiera, but it can be replaced with other cheeses if desired. Salted ricotta or Parmigiano Reggiano are excellent alternatives. Be mindful of the salt levels in your dish, as Pecorino is naturally quite salty. Adjust the added salt accordingly to maintain balance.
Variations and Curiosities
Pasta alla Carrettiera Across Different Regions of Italy
The term "alla carrettiera" holds different meanings in various regions of Italy, each with unique recipes and ingredients that reflect the local flavors and traditions.
For instance, in Naples, "alla carrettiera" typically refers to a pizza topped with sausage and friarielli (a type of local bitter greens similar to broccoli rabe). In Sardinia, "alla carrettiera" is known as a pizza made simply with fresh tomatoes, highlighting the island's appreciation for fresh and straightforward flavors. Meanwhile, in Tuscany, it refers to a tomato-based pasta dish, often showcasing the region's love for rustic, tomato-rich recipes.
The original Sicilian pasta alla carrettiera, however, remains true to its humble roots. This traditional recipe earned its name because it was created with simple ingredients that carters (known as carrettieri in Italian) would carry with them on their journeys. In the past, these traveling workers would bring along basic ingredients that didn’t spoil easily: garlic, olive oil, chili pepper, pecorino cheese, and pasta. With just these ingredients, they could prepare a nourishing and flavorful meal while on the road.
Each version of "alla carrettiera" speaks to the resourcefulness of Italian cooking, where regional variations adapt to local ingredients while preserving the essence of a simple, hearty meal.
Recipe Card
Pasta alla Carrettiera (Italian Garlic and Chili Pasta)
Ingredients
- 350 g spaghetti - ¾ pound
- 1 clove garlic
- 1 or 2 chili pepper - fresh or dried
- 6 tablespoons extra virgin olive oil
- 120 g seasoned Pecorino Romano - ~1 cup
- a handful of parsley - freshly chopped
- salt - to taste
Instructions
- Start by boiling the spaghetti in a large pot of salted water. Use enough water so the pasta has plenty of room to cook evenly. While the spaghetti cooks, you can start preparing the carrettiera sauce.
- Pour extra virgin olive oil into a large bowl. The bowl needs to be big enough to hold the spaghetti later when you mix everything together.
- Chop the chili pepper into very tiny pieces and add them to the oil in the bowl.
- Cut the garlic into very small pieces, or if you prefer, crush it using a garlic press. Add the garlic to the oil, along with a pinch of salt. Mix the oil, chili, garlic, and salt with a fork to create an emulsion.
- Grate the Pecorino Romano cheese and chop the fresh parsley finely, either with a knife or a food chopper. Set both of these aside for later.
- When the spaghetti is cooked al dente (firm to the bite), drain it. Transfer the spaghetti directly into the bowl with the prepared oil emulsion. Stir thoroughly to coat all the pasta with the sauce.
- Now, add the grated pecorino cheese to the spaghetti. Pour in a ladleful of the pasta’s cooking water, and stir everything together. The hot water will melt the pecorino, creating a creamy texture that coats the spaghetti nicely.
- Finally, add a generous amount of chopped parsley to the pasta. Give it one last good stir, then transfer the spaghetti alla carrettiera to individual plates. Serve immediately while it’s hot.
Carl says
Aglio Olio
Simplice e Delizioso!