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Pasta alla Carrettiera

Sicily · No.86 / 103

Pasta alla Carrettiera

Pasta alla Carrettiera

Hot spaghetti emulsified with raw garlic, chilli, olive oil, Pecorino and parsley.

25 min · Difficulty ●○○○○

Meet the dish

A pasta associated with Sicilian carters and found across central and southern Italy

Mix raw garlic with its germ removed, fresh chilli, oil and salt in a bowl. The uncooked dressing defines this dish. Rapidly emulsify piping-hot spaghetti with Pecorino and pasta water, then fold in parsley.

Pasta shapes to use

  • spaghetti

Key ingredients

  • Pecorino
  • raw garlic
  • fresh chilli
  • flat-leaf parsley
  • olive oil

Follow the cooking scenes

  1. Spaghetti alla Carrettiera: finely chopping garlic, chili, and parsley.

    Step 1: Mince the aromatics

    Remove the garlic germ and finely chop garlic, chilli and parsley.

  2. Spaghetti alla Carrettiera: mixing garlic, chili, olive oil, and salt in a bowl.

    Step 2: Make the raw dressing

    Mix garlic, chilli, oil and salt in a large bowl.

  3. Spaghetti alla Carrettiera: emulsifying spaghetti and Pecorino with pasta water.

    Step 3: Emulsify with hot pasta

    Add spaghetti, Pecorino and a ladle of cooking water, tossing rapidly.

  4. Spaghetti alla Carrettiera: folding chopped parsley into spaghetti.

    Step 4: Add the green aroma

    Fold in parsley at the end.

What to watch for

  • Remove the garlic germ to soften its raw edge.
  • Work quickly with hot pasta water once Pecorino is added.

What sets it apart

Aglio e olio cooks garlic in oil; carrettiera tosses raw aromatics and Pecorino in a bowl.