Ah, Spaghetti alla Carrettiera. A dish whose name conjures the image of sun-bleached roads stretching toward horizons dusted with the scent of olive trees and warm earth. A simple creation, born from the humble pantry of an Italian carriage driver, yet capable of whisking you away to the heart of a Mediterranean landscape where the clatter of cart wheels meets the hum of cicadas.
The pasta, long and twisting, is an invitation to unhurried indulgence. Olive oil, kissed by the heat of the stove, is transformed into liquid gold, thick with the whispers of garlic and the heat of dried red pepper flakes. This golden elixir coats each strand of spaghetti, a shimmering veil, with warmth and the promise of something elemental. A sprinkle of parsley, green as the hills, brightens the bite, while the sharp tang of anchovies—a secret, daring ingredient—lurks just beneath the surface, a hidden note that sings of seaside villages and salty air.
There is no rush here. Just a moment to savor, to remember that sometimes the simplest things—like olive oil, garlic, and a bit of heat—can be the most extraordinary. So sit back. Let the flavor envelop you, and allow this humble plate to transport you to another time, another place.
What You’ll Need
What Is Spaghetti alla Carrettiera
Spaghetti alla Carrettiera is a unique pasta dish from Sicily that shares many similarities to a classic aglio e olio. The most interesting thing about this recipe is that the sauce is not cooked but rather tossed with the hot boiled noodles before serving. Since the sauce only takes a few minutes to whisk up, this entire spaghetti dish only takes about 10 minutes from start to finish.
A spaghetti alla carrettiera, or a pasta alla carrettiera since you can use any pasta you want, is said to be from the Platani valley in Southern Sicily, although nowadays this dish is popular all over the island.
Ingredients (4 Servings)
400 grams Dry Spaghetti – You can use another pasta if you prefer, spaghetti is just the more traditional option. In fact the most traditional is spaghetti quadrato which is a noodle with four sides (very long and skinny rectangular prism?) but that is nearly impossible to find outside of Italy.
7-8 cloves Garlic – Finely minced
3 Calabrian Chilies – Minced. You can also use a couple fresh chilies instead of the ones usually packed in oil.
50-100 grams Pecorino Siciliano – Or Pecorino Romano as it is much easier to find. Grated.
4-5 tbsp Breadcrumbs – You can use store-bought bread crumbs just fine, but if you want to make your own you can do that as well.
Parsley – As needed
Extra Virgin Olive Oil – As needed.
Salt – For the pasta water. You likely won’t need any more than that as pecorino can provide more than enough salt in the ‘sauce’.
Instructions
In a large pot or pan bring salted water to a boil. When boiling add your dry spaghetti and cook until al dente according to the package. I like to do this in a large, shallow pan since it boils faster but if you are not in a rush you can set a pot of water just as easily.
In a mixing bowl add the rest of the ingredients except the bread crumbs. Give everything a nice mix through. I suggest starting with two tablespoons of olive oil, and adding more as needed.
Whisk everything together until you have a chunky paste. don’t worry if it doesn’t look all that great; This is simple rustic cooking done right.
Take a few tablespoons of the starchy pasta water and trickle them into the bowl while whisking. If you don’t whisk the cheese can clump and you don’t want that, so add the boiling water slowly while whisking. Voila! An extra creamy carrettiera sauce. Now when the spaghetti is al dente just use some tongs to move it over to the bowl and toss everything together until combined!
How To Serve Pasta alla Carrettiera
After the pasta is tossed you can sprinkle in breadcrumbs and mix once again (we don’t add them at the beginning since they will absorb the oil and get quite stodgy). Plate the spaghetti / pasta alla carrettiera and garnish with some more cheese, parsley, breadcrumbs, and minced chili if you wish. The plating is entirely up to you, since you are the one enjoying this delicious pasta dish. Mangia!
Storing Leftovers
This super easy pasta recipe has one major negative. It does not store well at all. Which is really fine since it is so quick to make – just make as much as you plan on eating. If left out the noodles and sauce get clumpy and dry and there is no great way to re-heat it as the breadcrumbs absorb any extra liquid you add.
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Spaghetti alla Carrettiera
Equipment
- 1 Large Mixing Bowl
- 1 Pot or Pan
- 1 Tongs
- 1 Whisk
Ingredients
- 400 grams Dry Spaghetti Or pasta of your choice
- 7-8 cloves Garlic Finely minced
- 3 Calabrian Chilies Minced
- 50-100 grams Pecorino Siciliano Or Pecorino Romano. Grated.
- 4-5 tbsp Breadcrumbs
- Parsley As needed
- Extra Virgin Olive Oil As needed
- Salt For the pasta water.
Instructions
- In a large pot or pan bring salted water to a boil. When boiling add your dry spaghetti and cook until al dente according to the package.
- While the pasta is boiling you can make the sauce (hence no prep time in this recipe)In a mixing bowl add the rest of the ingredients except the bread crumbs. Give everything a nice mix through. I suggest starting with two tablespoons of olive oil, and adding more as needed.
- Take a few tablespoons of the starchy pasta water and trickle them into the bowl while whisking. If you don’t whisk the cheese can clump and you don’t want that, so add the boiling water slowly while whisking. Voila! Now when the spaghetti is al denta just use some tongs to move it over to the bowl and toss everything together until combined!
