Pasta alla Carrettiera (Italian Garlic and Chili Pasta)

Ingredients

• 350 g (¾ pound)spaghetti
• 1 clovegarlic
• 1 or 2chillies, fresh or dried
• 90 ml (6 tablespoons)extra virgin olive oil
• 120 g (about 1 cup)seasoned Pecorino Romano
• 1 handfulfresh parsley, chopped
• to tastesalt

Instructions

1. 1

   Boil the spaghetti

   Bring a large pot of salted water to the boil and cook the spaghetti in plenty of water. While it cooks, prepare the sauce.

2. 2

   Measure the oil

   Pour the extra virgin olive oil into a large bowl, making sure it will be roomy enough to hold the spaghetti for mixing.

3. 3

   Add the chilli

   Finely chop the chilli and add it to the oil in the bowl.

4. 4

   Mix the emulsion

   Finely chop the garlic or crush it with a garlic press, then add it to the oil with a pinch of salt. Stir the oil, chilli, garlic and salt with a fork to combine.

5. 5

   Prepare the cheese

   Grate the Pecorino Romano and finely chop the parsley. Set both aside.

6. 6

   Coat the pasta

   When the spaghetti is al dente, drain it and transfer it straight to the bowl of oil. Stir thoroughly so the sauce coats the pasta.

7. 7

   Make it creamy

   Add the grated Pecorino and a ladleful of pasta cooking water. Stir until the cheese melts and forms a creamy coating.

8. 8

   Finish and serve

   Stir in a generous amount of chopped parsley, then divide the pasta between plates and serve straight away while hot.

What is pasta alla carrettiera?

Pasta alla carrettiera is a simple pasta dish associated with Sicily and the island’s home-cooking traditions. Its name is commonly linked to carters, and its appeal lies in bringing together a few accessible ingredients.

This version uses spaghetti with raw garlic, chilli and extra virgin olive oil, then adds Pecorino and pasta water for a creamy finish. Parsley adds a fresh, herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 632 calories, 21g protein, 68g carbs, 30g fat.

The spaghetti supplies most of the carbohydrates, while the olive oil is the main source of fat. Pecorino contributes protein and additional fat; a side of vegetables or salad can add freshness and balance the plate.

The ingredients that matter

Olive oil: Use a good extra virgin olive oil, since it forms the uncooked dressing and its flavour comes through clearly.

Pecorino: Seasoned Pecorino Romano brings salty, savoury depth. Grate it finely so it can melt into the hot pasta and cooking water.

Chilli and garlic: Adjust the chilli quantity to suit your preference, and chop the garlic very finely so it distributes through the dressing.

Build the dressing in the bowl

Oil, garlic, chilli and salt are mixed together before the pasta is added. Stirring them with a fork helps combine the ingredients; there is no separate pan-cooked sauce in this method.

Use a large serving bowl so you can mix the pasta thoroughly without spilling. Keep it ready while the spaghetti cooks.

Use pasta water for the texture

The pasta water is the key to a creamy coating rather than a pile of grated cheese. Its heat helps melt the Pecorino, while stirring brings it together with the oil.

Add the specified ladleful and mix well. The cheese should cling to the spaghetti instead of sitting in a dry layer at the bottom of the bowl.

Cook the spaghetti al dente

The method gives no exact cooking time, so follow the packet guidance and check the spaghetti as it cooks. Aim for pasta that is cooked through but still firm to the bite.

Have the dressing and grated cheese ready before draining. Moving the spaghetti directly into the bowl helps keep the finishing steps quick.

Serve it straight away

This pasta is best served hot as soon as it is dressed, while the cheese coating is still soft and the parsley is fresh.

A simple green salad or cooked vegetables make an easy accompaniment. Keep extra salt to a minimum at the table, as the Pecorino is already seasoned.

Recipe notes & tips

• Finely grate the Pecorino so it melts more readily into the hot pasta.
• Chop the garlic and chilli evenly to distribute their flavour through the oil.
• Use a large bowl to make tossing the spaghetti easier.
• Set aside the cheese and parsley before draining the pasta.
• Stir thoroughly after adding the cooking water so the cheese coats the spaghetti.

Variations

• Adjust the heat: Use one chilli for a milder dressing or two for more bite.
• Choose dried chilli: Crumble it finely into the oil if fresh chilli is not available.
• Change the pasta shape: Use another pasta shape in place of spaghetti.
• Add extra parsley: Increase the chopped parsley for a more pronounced fresh flavour.

Common mistakes to avoid

• Coarse garlic pieces: Chop or crush the garlic finely so it distributes through the dressing.
• A crowded bowl: Choose a bowl large enough to toss all the spaghetti with the sauce.
• Overcooked pasta: Check it as it cooks and drain when it is still firm to the bite.
• Skipping the pasta water: Add the specified ladleful so the Pecorino can melt into a creamy coating.
• Leaving it to stand: Serve promptly, before the cheese coating cools and firms up.

How to store

For the best texture, serve this pasta immediately. If you have leftovers, refrigerate them in a covered container and eat within 2 days; reheat gently with a small splash of water, stirring to loosen the cheese coating.

Frequently asked questions