Spaghetti Alla Carrettiera

Pasta alla carrettiera is a very tasty first course made with a few simple ingredients. The name seems to derive from the Sicilian carters who prepared this easy-to-preserve dish to be able to enjoy it during their travels. Pasta alla carrettiera has different versions, it is also offered in Roman cuisine and in more recent variants with the addition, for example, of mushrooms and tuna. In this recipe we propose a condiment of garlic, chili, Pecorino cheese and raw parsley, in which to mix the spaghetti. An appetizing and quick sauce that will be prepared in the cooking time of the pasta. With pasta alla carrettiera you will make garlic lovers happy, but also reassure the most fearful: raw garlic will be more digestible if you take care to remove the internal sprout!

INGREDIENTS

Spaghetti 500 g

Pecorino cheese (to be grated) 200 g

Parsley 1 tuft

Fresh chili pepper 1

Garlic 1 segment

Extra virgin olive oil to taste

Coarse salt to taste

PREPARATION

To prepare pasta alla carrettiera, pour the water into a large pan, salt it to taste and bring to a boil. Then chop a sprig of parsley and fresh chili pepper. Peel the garlic clove, remove the internal green sprout and chop it; then grate the Pecorino cheese. In a large bowl, pour the chopped garlic and chili pepper, plenty of olive oil and salt to taste. Mix the emulsion with a fork. Meanwhile, when the water boils, boil the spaghetti, then drain them al dente, keeping the cooking water, and sauté them in the bowl with the mixture based on oil, garlic and chili pepper. Mix the spaghetti quickly and add the grated pecorino cheese and a ladle of cooking water. Add the parsley, stir again and serve the pasta alla carrettiera hot.

PRESERVATION

I recommend consuming pasta alla carrettiera at the moment because it could dry out excessively.

ADVICE

There are different versions of pasta alla carrettiera: the most recent ones also offer, for example, the addition of mushrooms, tuna and peeled tomatoes. You can replace the pecorino with salted ricotta. Take care to dose the salt well, taking into account that the Pecorino is already very savory.