Spaghetti alla Carrettiera Recipe
User Reviews
5
Spaghetti alla Carrettiera Recipe
Description
Spaghetti alla Carrettiera combines square spaghetti, known as Chittara, with a flavorful mix of hot chili peppers, garlic, and pecorino romano cheese. The recipe includes making crispy toasted breadcrumbs using stale bread and olive oil to add texture contrast to the tender noodles. After cooking the pasta in salted boiling water, it is combined with an infused olive oil, chili, and garlic base and then topped with the crunchy breadcrumbs and chopped parsley, creating a dish with layers of heat, herbaceousness, umami from the cheese, and a notable crunch from the browned crumbs.
The toasted breadcrumbs provide a toasty, crispy accent that complements the al dente pasta well. The raw garlic and chili oil mixture provides warmth and pungency, balanced by the fresh parsley's brightness. This combination is straightforward but effective at delivering a rustic, slightly spicy Italian pasta dish.
This dish can be served as a main course or side and pairs well with a light salad or a glass of white wine. It’s a comforting meal that highlights simple ingredients without needing long preparation. The inclusion of stale bread for breadcrumbs helps reduce waste and adds a unique element not found in typical spaghetti recipes.
Ingredients
- 300 g square spaghetti 11oz, also known as Chittara
- Small bunch parsley chopped, fresh
- 3 - 4 garlic chopped, cloves
- 2 hot chili peppers
- 6 - 7 tsp pecorino romano grated
- 2-3 lices bread stale
- extra virgin olive oil EVOO
Instructions
How to Make the Breadcrumbs
- Break up your slices of bread into small pieces so they fit easily into your food processor or blender.
- Blend the bread for a few minutes until you’re left with fine breadcrumbs – just not too fine!
- Put the frypan on a stove and turn the heat to medium before adding the breadcrumbs with a few drizzles of EVOO.
- With a wooden spoon, toss the breadcrumbs for a few minutes until they become brown and crispy then remove from the stove and put aside.
How to make the Pasta
- Slice your chili peppers into thin strips and remove all or part of the seeds depending on your spice preference.
- These can be left long or chopped into smaller pieces.
- Add 5L water to a large pot and put this on the stove. Once it boils add add a tbsp of salt and allow to dissolve.
- Add the spaghetti, making sure they are immersed in the water cook according to the time listed on your packet.
- While the pasta is cooking, add 7-8 tbsp EVOO to a bowl along with the chili and garlic.
- Stir in your sliced chili peppers and 3 - 4 cloves of chopped garlic.
- Add in a generous pinch of parsley then vigorously stir together until well combined and creamy in texture.
- To make your sauce even creamier, stir in a sprinkle of pecorino romano cheese too.
- When your pasta is almost ready, collect a mug full of pasta water and leave to the side.
- Use tongs to strain the pasta and transfer it directly into the sauce then toss using two forks until it’s completely covered.
- Add a splash of pasta water a generous amount of pecorino cheese and fresh parsley, then continue to combine.
- Finally, add a large drizzle of EVOO and toss a few more times.
How To Serve
- Place a hearty amount of creamy pasta on individual flat plates or in shallow dinner bowls then sprinkle breadcrumbs generously on top.
- Finish each dish off with a drizzle of EVOO and a handful of fresh parsley.
User Reviews
Overall Rating
5
You'll Also Love
