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Spaghetti alla Carretierra Recipe

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4 from 32 reviews

  • Author: Sky
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings

Description

Spaghetti alla Carretierra is a traditional Italian pasta dish featuring fresh homemade spaghetti tossed in a vibrant sauce made from parsley, garlic, Calabrian chili paste, and pecorino cheese. This recipe emphasizes fresh ingredients and simple preparation, resulting in a flavorful and satisfying meal that highlights bold, spicy, and cheesy notes. Perfect for those who love artisan pasta with a kick.

Ingredients

For Pasta

  • 1 1/2 cups all-purpose flour
  • 2 large eggs
  • 2 egg yolks
  • A pinch of salt

For Assembly

  • 12 oz. fresh spaghetti
  • 4 oz. pecorino cheese block, grated
  • 1/2 cup fresh parsley, minced
  • 3 cloves garlic, pasted
  • 1/2 teaspoon Calabrian chili paste
  • Good extra virgin olive oil, to taste
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the Pasta Dough: In a mixing bowl, combine the all-purpose flour, a pinch of salt, 2 large eggs, and 2 egg yolks. Mix until a homogeneous pasta dough forms. Cover the bowl and let the dough rest for 10 minutes to relax the gluten.
  2. Knead and Roll the Dough: Knead the rested dough 5 to 6 times until smooth. Divide the dough into 4 equal pieces, keeping the unused pieces covered to prevent drying. Roll each piece through a pasta machine, starting from the widest setting and progressively thinning the dough until you reach thickness level 6 or 7 for a delicate pasta sheet.
  3. Cut Fresh Spaghetti: Run the thin pasta sheets through the spaghetti cutter attachment on your pasta machine. Place the cut pasta in loose nests on a tray dusted with flour to prevent sticking. Repeat for all dough pieces.
  4. Prepare the Sauce: In a large mixing bowl, combine minced parsley, garlic paste, and Calabrian chili paste. Emulsify the ingredients by slowly adding extra virgin olive oil while mixing to create a cohesive sauce. Set aside.
  5. Cook the Fresh Pasta: Bring a large pot of salted water to a boil. Cook the fresh spaghetti until it floats to the surface, which should take just a few minutes as fresh pasta cooks quickly.
  6. Toss Pasta with Sauce: Drain the pasta, reserving some pasta cooking water. Immediately toss the hot pasta in the prepared parsley and chili paste sauce. Add reserved pasta water little by little to emulsify the sauce, ensuring it evenly coats the pasta.
  7. Add Cheese and Final Seasoning: Incorporate the grated pecorino cheese into the pasta, tossing until well combined and creamy. Adjust seasoning with kosher salt and freshly cracked black pepper to taste. Garnish with extra pecorino cheese before serving.

Notes

  • Fresh pasta cooks much faster than dried; keep an eye on it to avoid overcooking.
  • When rolling pasta, keep unused dough covered tightly with plastic wrap or a damp towel to prevent drying out.
  • Use good-quality extra virgin olive oil for the best flavor in the sauce emulsification.
  • Adjust the amount of Calabrian chili paste depending on your preferred spice level.
  • Reserve some pasta water to help loosen and bind the sauce for a silky finish.
  • This recipe contains eggs and gluten, so it is not suitable for those with allergies to these ingredients.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://skysrecipes.com/spaghetti-alla-carretierra-recipe/