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Spaghetti alla Carrettiera

A bright, simple Sicilian-style spaghetti with garlic, chili, parsley and Pecorino for a quick weeknight dinner.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Servings: 4 servings

Ingredients

  • 350 g spaghetti approx 12 oz
  • 1 handful fresh parsley chopped
  • 1 garlic clove germ removed and finely chopped
  • 100 g Pecorino cheese finely grated, approx 1.11 cups
  • 1 red chili pepper washed, de-seeded and finely chopped
  • 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 instructions until al dente; reserve 1 cup of the cooking water before draining.
  • While the pasta cooks, finely chop the red chili (de-seeded), mince the garlic with the germ removed, and finely chop the parsley.
  • In a large bowl, pour in the extra-virgin olive oil, add the chopped garlic and chili, season with salt and pepper, and whisk briefly with a fork to combine.
  • Add the hot drained spaghetti to the bowl with the oil, garlic and chili; toss to coat evenly.
  • Add the grated Pecorino and two spoonfuls of reserved pasta water, then mix vigorously until the cheese and water form a creamy sauce; add more pasta water as needed to reach a silky consistency.
  • Fold in the chopped parsley, toasted pine nuts, toasted slivered almonds and toasted breadcrumbs (if using), adjust seasoning, and serve immediately.

Equipment

  • Large Pot
  • Large Bowl
  • Knife
  • Cutting Board
  • Colander
  • fork or tongs
  • Measuring spoons

Notes

  • Use hot pasta and a little cooking water to make a creamy sauce.
  • Remove the garlic germ to avoid bitterness.
  • Toast nuts and breadcrumbs until golden for best flavor.
  • Adjust chili amount to taste.