Sicily, has an alternative to aglio, olio, e peperoncino that’s just as simple and equally delicious: spaghetti alla carrettiera. The latter is similar to the former, a preparation of garlic, olive oil, and chili pepper, but also contains pecorino cheese. Its name is said to have derived from Sicilian wagoners who carried various goods around the island. The recipe, typical of eastern Sicily and the Platani River Valley in the southern part of the island, was prepared in advance, and the wagoners took it to work for lunch. Here’s how to cook the simple recipe followed by some modern alternatives to the classic version.
Spaghetti alla Carrettiera Recipe
Ingredients for 4 servings
12 oz. spaghetti
6 oz. fresh Pecorino
fresh parsley
1 clove of garlic
1 fresh chili pepper
extra-virgin olive oil to taste
salt
pepper
Instructions
Bring a large pot of water to a boil. In the meantime, finely chop both the chili and the parsley. Peel the garlic and do the same, then grate the pecorino.
When the water comes to a boil, add salt, then cook the spaghetti in the salted boiling water until al dente and drain. Once drained, dress with extra-virgin olive oil and the various chopped ingredients (chili pepper and garlic). Finish with salt and pepper and add the grated Pecorino and fresh parsley.
The alternatives
To give some bite to the dish and emphasize its Sicilianita, finish with a sprinkling of grated toasted bread or Sicilian-style bread crumbs.
Over the years, spaghetti alla carrettiera has undergone several changes. For example, it can also be prepared with tomato sauce, or peeled tomatoes that have been browned in a pan with garlic and chili, as is custom for a traditional sauce. You can also sear fresh tomatoes, then peel and cut them into cubes before adding them to the mix of ingredients. Spaghetti alla carrettiera is also excellent with tuna, especially with tuna belly, which should always raw and never cooked.