Recipe:

A rustic Sicilian pasta made with garlic, extra virgin olive oil, Pecorino, parsley, and chili. Traditionally associated with Sicilian cart drivers, this simple dish delivers bold flavor from just a handful of ingredients.

Ingredients (Serves 4)

• 400g spaghetti
• 2–3 garlic cloves, finely minced
• 80g Pecorino Siciliano or Pecorino Romano, finely grated
• 5 tbsp extra virgin olive oil
• 3 tbsp fresh flat-leaf parsley, finely chopped
• ½ tsp red chili flakes, or to taste
• Freshly ground black pepper
• Salt, for the pasta water
• 1 cup reserved pasta water

Instructions

1. Prepare the Garlic Mixture

Place the minced garlic, chopped parsley, chili flakes, and extra virgin olive oil in a large serving bowl.

Mix well and allow it to sit while the pasta cooks. This gives the garlic and herbs time to infuse the olive oil.

2. Cook the Spaghetti

Bring a large pot of well-salted water to a boil.

Add the spaghetti and cook until al dente according to the package instructions.

Before draining, reserve about 1 cup of the starchy pasta water.

3. Combine

Transfer the hot spaghetti directly into the bowl containing the garlic, parsley, chili, and olive oil.

Toss thoroughly so the heat from the pasta gently releases the aromas without frying the garlic.

Add a small splash of reserved pasta water and continue tossing.

4. Add the Pecorino

Gradually sprinkle in the grated Pecorino while tossing continuously.

Add additional pasta water a little at a time until the cheese, olive oil, and starch form a light, glossy coating around the spaghetti.

5. Serve

Divide immediately among warm bowls.

Finish with freshly ground black pepper, additional parsley, a little Pecorino, and a drizzle of extra virgin olive oil.

Chef’s Tip 🇮🇹

For a traditional Spaghetti alla Carrettiera, avoid cooking the garlic in a skillet. The raw garlic, parsley, and olive oil are combined with the heat of the freshly cooked pasta, giving the dish its characteristic fresh and intense flavor.

Add the Pecorino gradually and away from direct heat to keep it smooth rather than clumpy.

Final result: Al dente spaghetti coated in fruity extra virgin olive oil with aromatic garlic, fresh parsley, salty Pecorino, and a gentle kick of chili — an incredibly simple Sicilian pasta with bold Mediterranean character. 🇮🇹🌶️🍝