Spaghetti alla Carrettiera recipe is the Sicily’s version of the classic Aglio, Olio e Peperoncino dish-mainly because almost all the ingredients are identical, but it has a few twists that make it stand apart and the way it is prepared might just surprise you.
What is most interesting is that the “sauce” accompanying this pasta made with extra virgin olive oil, chili pepper and garlic is used as more of a dressing on the hot pasta that has been freshly cooked, so it is tossed through raw and then served up with a sprinkling of grated toasted breadcrumbs.
The addition of grated Pecorino cheese also can’t be missed. Obviously.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/spaghetti-alla-carrettiera/
#pasta #pastarecipe #vincenzosplate
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INGREDIENTS:
300 g Spaghetti quadrato/Chittara 11oz
Small bunch Fresh parsley chopped
3 - 4 Garlic cloves chopped
2 Hot chili peppers
6 - 7 tsp Pecorino romano grated
2-3 slices Stale bread
Extra virgin olive oil EVOO
METHOD:
How to Make the Breadcrumbs
1. Break up your slices of bread into small pieces so they fit easily into your food processor or blender.
2. Blend the bread for a few minutes until you’re left with fine breadcrumbs – just not too fine!
3. Put the frypan on a stove and turn the heat to medium before adding the breadcrumbs with a few drizzles of EVOO.
4. 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
1. Slice your chili peppers into thin strips and remove all or part of the seeds depending on your spice preference.
2. These can be left long or chopped into smaller pieces.
3. 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.
4. Add the spaghetti, making sure they are immersed in the water cook according to the time listed on your packet.
5. While the pasta is cooking, add 7-8 tbsp EVOO to a bowl along with the chili and garlic.
6. Stir in your sliced chili peppers and 3 - 4 cloves of chopped garlic.
7. Add in a generous pinch of parsley then vigorously stir together until well combined and creamy in texture.
8. To make your sauce even creamier, stir in a sprinkle of pecorino romano cheese too.
9. When your pasta is almost ready, collect a mug full of pasta water and leave to the side.
10. Use tongs to strain the pasta and transfer it directly into the sauce then toss using two forks until it’s completely covered.
11. Add a splash of pasta water a generous amount of pecorino cheese and fresh parsley, then continue to combine.
12. Finally, add a large drizzle of EVOO and toss a few more time
HOW TO SERVE:
Spaghetti alla Carrettiera is simple to make but packed with bold flavors. To serve the spaghetti, all you need to do is scoop a good-sized portion of the pasta, mixed with sauce, onto a plate. Next, top it off with crispy breadcrumbs, freshly chopped parsley, and a splash of extra virgin olive oil for good measure.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti Alla Carrettiera
0:29 Ingredients for Spaghetti Alla Carrettiera
3:54 How to Cook Spaghetti
4:18 How to Make the Sauce
6:59 Combine Carrettiera Sauce with Spaghetti
9:10 How to Serve Spaghetti Alla Carrettiera
10:29 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
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