Pasta alla Carrettiera Siciliana
Spaghetti with raw garlic, chilli, parsley and pecorino
The Sicilian raw-dressing version of pasta alla carrettiera: spaghetti, garlic, chilli, parsley, olive oil and pecorino.
Sicily
The regional version.
The Sicilian raw garlic-and-parsley dressing, distinct from Roman versions using mushrooms or tuna.
- The Sicilian dressing is mixed raw rather than fried.
- Parsley, chilli and pecorino accompany the garlic and olive oil.
- This version contains neither the mushrooms nor tuna of some Roman carrettiera recipes.
Technique: spaghetti with raw garlic, chilli, parsley and pecorino
Chop the garlic finely so a diner does not bite into a large raw piece. Add cheese away from direct heat and use pasta water sparingly to prevent clumps.
The recipe
Pasta alla Carrettiera Siciliana
Ingredients
Main
Method
- 1
Bring a large pan of lightly salted water to a boil. Cook spaghetti until al dente, following its packet time.
- 2
While it cooks, chop the garlic and chilli very finely and mix them with parsley and oil in a large bowl.
- 3
Finely grate the pecorino. Reserve a mug of the starchy cooking water before draining the spaghetti.
- 4
Transfer hot pasta to the bowl and toss thoroughly in the raw dressing; the garlic is not fried.
- 5
Let the strongest steam subside, then add cheese gradually, tossing with small splashes of water until lightly creamy.
- 6
Taste and serve at once, distributing the garlic, herbs and chilli evenly between the portions.
The version on this page
The Sicilian raw garlic-and-parsley dressing, distinct from Roman versions using mushrooms or tuna.
- The Sicilian dressing is mixed raw rather than fried.
- Parsley, chilli and pecorino accompany the garlic and olive oil.
- This version contains neither the mushrooms nor tuna of some Roman carrettiera recipes.
Cooking it well
Chop the garlic finely so a diner does not bite into a large raw piece. Add cheese away from direct heat and use pasta water sparingly to prevent clumps.
Serving and planning
Serve immediately for a simple pasta course, with vegetables or salad alongside.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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