Spaghetti alla Carrettiera
A bright, rustic Sicilian pasta with garlic, chili, pecorino, toasted nuts and breadcrumbs.
Equipment
- Large Pot
- Mixing Bowl
- Fork
- Knife
- Cutting Board
- Colander
- Measuring Spoons
Ingredients
- 350 g spaghetti approx 12 oz
- 1 clove garlic peeled and germ removed, finely chopped
- 1 red chili pepper washed, de-seeded and finely chopped
- handful fresh parsley finely chopped
- 100 g Pecorino cheese finely grated (approx 1.11 cups)
- 4 tablespoons 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 rolling boil and cook the spaghetti according to package directions until al dente.
- While the pasta cooks, finely chop the red chili (de-seeded), peel and finely chop the garlic clove removing the internal germ, and finely chop the parsley.
- In a large bowl combine the extra virgin olive oil, chopped garlic and chopped chili; season with salt and freshly ground black pepper and whisk with a fork to blend.
- When the pasta is done, reserve about 1 cup of the cooking water, then drain the spaghetti.
- Transfer the hot spaghetti to the bowl with the oil, garlic and chili; add the grated pecorino and about two tablespoons of the reserved cooking water, then quickly toss and mix to form a creamy sauce, adding more cooking water as needed to reach a silky consistency.
- Stir in the chopped parsley and, if using, the toasted pine nuts, toasted slivered almonds and toasted breadcrumbs; taste and adjust seasoning, then serve immediately.
Notes
- Use freshly grated Pecorino for the best flavor.
- Toast nuts and breadcrumbs until golden for extra crunch.
- Remove the garlic germ to avoid bitterness.
- Keep some pasta water to emulsify the sauce.