Pasta alla Carrettiera (Italian Garlic and Chili Pasta)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
632 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Carrettiera (Italian Garlic and Chili Pasta)
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Pasta alla Carrettiera is a quick and simple pasta recipe from the culinary traditions of Sicily. This popular, budget-friendly recipe needs only a few basic ingredients: pasta, chili pepper, extra virgin olive oil, garlic, parsley, and pecorino cheese. It’s the perfect choice for a speedy dinner when time is short.The defining traits of pasta alla carrettiera recipe are its simplicity, delicious taste, and affordability. The ingredients are inexpensive and easy to find.
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Ingredients
- 350 g pasta - ¾ pound of spaghetti
- 1 clove garlic
- 1 Chili pepper - or 2 fresh hot red chilies or dried hot red chilies
- 6 tablespoons olive oil _ extra virgin
- 120 g Pecorino Romano cheese - a little more than 1 cup, seasoned
- parsley - a handful, freshly chopped
Instructions
- Start by boiling the spaghetti in a large pot of salted water. Use enough water so the pasta has plenty of room to cook evenly. While the spaghetti cooks, you can start preparing the carrettiera sauce.
- Pour extra virgin olive oil into a large bowl. The bowl needs to be big enough to hold the spaghetti later when you mix everything together.
- Chop the chili pepper into very tiny pieces and add them to the oil in the bowl.
- Cut the garlic into very small pieces, or if you prefer, crush it using a garlic press. Add the garlic to the oil, along with a pinch of salt. Mix the oil, chili, garlic, and salt with a fork to create an emulsion.
- Grate the Pecorino Romano cheese and chop the fresh parsley finely, either with a knife or a food chopper. Set both of these aside for later.
- When the spaghetti is cooked al dente (firm to the bite), drain it. Transfer the spaghetti directly into the bowl with the prepared oil emulsion. Stir thoroughly to coat all the pasta with the sauce.
- Now, add the grated pecorino cheese to the spaghetti. Pour in a ladleful of the pasta’s cooking water, and stir everything together. The hot water will melt the pecorino, creating a creamy texture that coats the spaghetti nicely.
- Finally, add a generous amount of chopped parsley to the pasta. Give it one last good stir, then transfer the spaghetti alla carrettiera to individual plates. Serve immediately while it’s hot.
Nutrition Information
Show Details
Serving
100g
Calories
632kcal
(32%)
Carbohydrates
68g
(23%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Cholesterol
31mg
(10%)
Sodium
367mg
(15%)
Potassium
260mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
232IU
(5%)
Vitamin C
16mg
(18%)
Calcium
341mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 632kcal | 32% |
| Carbohydrates | 68g | 23% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 31mg | 10% |
| Sodium | 367mg | 15% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 341mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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