If you love bold Italian flavors, Spaghetti alla Carrettiera should be on your radar. This Sicilian classic combines al dente spaghetti with garlic, spicy red pepper flakes, fresh parsley, Pecorino Romano cheese, toasted seasoned breadcrumbs, and a splash of extra virgin olive oil. It's simple, packed with flavor, and uses ingredients you probably already have in your kitchen, making it a go-to for a satisfying meal.
What is Spaghetti alla Carrettiera?
Spaghetti alla Carrettiera is a traditional Italian pasta dish originating from Sicily. The name "Carrettiera" refers to cart drivers, indicating its humble origins as a simple and hearty meal enjoyed by local workers. The dish typically features spaghetti tossed with garlic, spicy red pepper flakes, fresh parsley, Pecorino Romano cheese, toasted seasoned breadcrumbs, and a generous amount of extra virgin olive oil. It's known for its bold flavors, simplicity, and the use of basic pantry ingredients that come together to create a satisfying and delicious meal.
This was inspired by my Zucchini Pasta, and pairs well with my Sicilian Stuffed Artichokes, Pork Saltimbocca, and Crispy Fried Eggplant. Also be sure to try my Spaghetti Aglio Olio e Peperoncino and Chicken Orzo Pasta Bake.
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🌟 Why You'll Love this Recipe
- Authenticity: It captures the rustic flavors and essence of traditional Italian cuisine.
- Simplicity: Easy to prepare with straightforward ingredients and minimal cooking steps.
- Accessibility: Uses common pantry staples, making it convenient to whip up without needing special ingredients.
🥘 Ingredients
These ingredients were chosen to create a robust and flavorful dish: spaghetti for a hearty base, fresh parsley for brightness, garlic and red pepper flakes for depth of flavor, Pecorino Romano for its savory notes, breadcrumbs for texture, and extra virgin olive oil for a rich finish, all combining to make the classic Spaghetti alla Carrettiera.
- Spaghetti quadrato/Chitarra
- Fresh parsley
- Garlic cloves
- Red pepper flakes
- Pecorino Romano
- Breadcrumbs
- Extra virgin olive oil (EVOO)
See recipe card for quantities.
🔪 Instructions
Prepare Breadcrumbs: Toast breadcrumbs in olive oil until golden and crispy. Set aside.
Sauté Garlic and Red Pepper Flakes: In a large pan, sauté chopped garlic and red pepper flakes in olive oil until fragrant.
Toss Cooked Spaghetti: Add cooked spaghetti to the pan with the garlic and red pepper flakes. Toss well to coat.
Serve and Enjoy: Remove from heat, serve hot, and sprinkle with toasted breadcrumbs before enjoying your Spaghetti alla Carrettiera.
👩🏼🍳 Chef's Tip
- For the best flavor, use high-quality extra virgin olive oil, freshly grated Pecorino Romano, and fresh parsley; these ingredients make a significant difference in the simplicity and taste of Spaghetti alla Carrettiera.
📖 Substitutions & Variations
- Add Meat: Try adding sautéed chicken or shrimp for a good protein option.
- Add Red Sauce: Incorporate a basic tomato sauce for a rich, tangy flavor.
- Add Pesto: Stir in a few tablespoons of pesto sauce for a fresh, herby twist.
🍴 Equipment
- Large pot for boiling pasta
- Large frying pan or skillet
- Wooden spoon
- Measuring spoons
- Colander
- Cutting board
- Knife
- Grater (for the Pecorino Romano)
- Ladle or heatproof cup (to reserve pasta water)
💭 Recipe FAQs
Yes, while Spaghetti quadrato or Chitarra is traditional, you can use any long pasta such as regular spaghetti, linguine, tagliolini, or fettuccine.
To reduce the heat, use fewer red pepper flakes or omit them entirely. You can also remove the seeds from the chili peppers if you choose to use them instead.
While it's best enjoyed fresh, you can prepare the breadcrumbs and chop the garlic and parsley in advance. Cook the pasta and assemble the dish just before serving for the best texture and flavor. If needed, you can store leftovers in the refrigerator and reheat them gently on the stove with a splash of olive oil or reserved pasta water.
🥣 Storage & Reheating
Storage: Leftover Spaghetti alla Carrettiera can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place the desired portion in a microwave-safe dish and microwave on high in 30-second intervals, stirring in between, until heated through.
Freezing: Spaghetti alla Carrettiera can be frozen for longer storage. Allow it to cool completely before transferring it to a freezer-safe container or resealable plastic bag. Make sure to remove as much air as possible from the container or bag to prevent freezer burn. It can be frozen for up to 2-3 months. When ready to use, thaw overnight in the refrigerator before reheating following the instructions above.
🍷 Wine Pairing
A crisp and refreshing Pinot Grigio pairs wonderfully with Spaghetti alla Carrettiera, complementing the garlic, red pepper flakes, and fresh parsley with its light, zesty flavors and bright acidity.
👩🏼🍳 Top Tips
- Toast Breadcrumbs Perfectly: Stir frequently and watch closely to achieve a golden brown crunch without burning.
- Cook Garlic Just Right: Sauté until fragrant and slightly golden to avoid bitterness.
- Reserve Pasta Water: Use it to emulsify the sauce for a silky, well-coated pasta.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Spaghetti alla Carrettiera
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Equipment
- Large pot for boiling pasta
- Large frying pan or skillet
- Wooden spoon
- Measuring spoons
- Colander
- Cutting board
- Knife
- Grater (for the Pecorino Romano)
- Ladle or heatproof cup (to reserve pasta water)
Ingredients
- 1 lb Spaghetti quadrato/Chitarra
- Small bunch of fresh parsley chopped (about ½ cup)
- 3-4 garlic cloves chopped
- 1-2 teaspoon red pepper flakes adjust to taste
- 8-9 teaspoon Pecorino Romano grated
- 1 cup breadcrumbs
- Extra virgin olive oil EVOO
Instructions
Prepare the Breadcrumbs:
- Heat a frypan over medium heat and add a few drizzles of EVOO (about 2-3 tablespoons).
- Add the breadcrumbs and toss with a wooden spoon for a few minutes until they become brown and crispy. Remove from the stove and set aside.
Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente (about 9-11 minutes).
Prepare the Sauce:
- While the pasta is cooking, heat a generous amount of EVOO (about ¼ cup) in a large pan over medium heat.
- Add the chopped garlic and red pepper flakes, sautéing until the garlic is fragrant and slightly golden (be careful not to burn the garlic).
Combine and Serve:
- Once the spaghetti is cooked, reserve a cup of pasta water and then drain the spaghetti.
- Add the drained spaghetti to the pan with the garlic and red pepper flakes.
- Toss to coat the pasta in the oil, adding a bit of reserved pasta water if needed to create a light sauce.
- Add the chopped parsley and toss again.
- Remove from heat and mix in the grated Pecorino Romano.
- Serve immediately, topped with the crispy breadcrumbs.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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