Sicily
Pasta alla Carrettiera
Pasta alla Carrettiera
Hot spaghetti emulsified with raw garlic, chilli, olive oil, Pecorino and parsley.
Official videos by Tomomi Ogura
A representative video and official arrangements with different ingredients or pasta. Check the original videos for the method.
Michelin-Starred Italian Restaurant's "Pacific Saury Spaghetti alla Carrettiera" [Professional It
Watch the official video on YouTube ↗"Sicilian-style Octopus Spaghetti Carretiera" made in Italy by a chef from a Michelin-star Italia
Watch the official video on YouTube ↗Carrettiera, an Arrabbiata Arrangement
Watch the official video on YouTube ↗"Peach" Handmade Pasta from a Michelin-Star Italian Restaurant [Italian Professional Training Cou
Watch the official video on YouTube ↗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
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Step 1: Mince the aromatics
Remove the garlic germ and finely chop garlic, chilli and parsley.
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Step 2: Make the raw dressing
Mix garlic, chilli, oil and salt in a large bowl.
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Step 3: Emulsify with hot pasta
Add spaghetti, Pecorino and a ladle of cooking water, tossing rapidly.
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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.