Spaghetti alla Carretierra, also known as “Cart Driver’s Spaghetti,” is a traditional Italian pasta dish known for its simplicity and bold flavors. Originally created by cart drivers who traveled long distances, this dish is made with pantry staples, making it both accessible and incredibly tasty. With garlic, chili, parsley, and Pecorino Romano, this pasta delivers a rustic flavor that’s perfect for a quick and satisfying meal.

Table of Contents

• Ingredients
• Instructions
• Cooking Notes
• Variations
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

• 1 pound (450g) spaghetti
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic (thinly sliced)
• 1-2 teaspoons red pepper flakes (adjust to taste)
• 1/2 cup fresh parsley (chopped)
• 1 cup grated Pecorino Romano cheese
• Salt (for pasta water)
• Freshly ground black pepper (to taste)

Instructions

Step 1: Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook according to the package instructions until al dente.
3. Reserve 1 cup of pasta water before draining the spaghetti.

Step 2: Prepare the Sauce

1. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
2. Add the sliced garlic and cook for 1-2 minutes, or until fragrant and golden (be careful not to burn it).
3. Add the red pepper flakes to the skillet and cook for another 30 seconds to infuse the oil with spice.

Step 3: Combine the Pasta and Sauce

1. Add the cooked spaghetti to the skillet with the garlic and red pepper flakes.
2. Toss the pasta to coat it well in the flavored oil.
3. Add some of the reserved pasta water, a little at a time, to help bind the sauce and create a silky texture.

Step 4: Add Finishing Touches

1. Stir in the chopped parsley and half of the grated Pecorino Romano cheese.
2. Season with freshly ground black pepper to taste.
3. Serve the spaghetti topped with the remaining Pecorino Romano cheese.

Cooking Notes

• Pasta Water: The starchy pasta water is key to achieving a smooth sauce. Be sure to reserve at least 1 cup before draining the pasta.
• Garlic: Watch the garlic closely while cooking. It should be golden and fragrant but not burnt, as burnt garlic can give a bitter taste to the dish.
• Cheese: Pecorino Romano provides a sharp, salty flavor that complements the spiciness of the red pepper flakes. You can substitute it with Parmesan if desired, but Pecorino is recommended for authenticity.

Variations

Spaghetti alla Carretierra with Anchovies

• Add 4-5 anchovy fillets to the skillet along with the garlic. Let them dissolve in the oil for extra depth of flavor.

Tomato Spaghetti alla Carretierra

• Add 1 cup of cherry tomatoes, halved, to the skillet with the garlic for a burst of sweetness that balances the heat.

Mushroom Spaghetti alla Carretierra

• Sauté 1 cup of sliced mushrooms in the skillet before adding the garlic for an earthy variation that pairs well with the spicy oil.

Frequently Asked Questions (FAQs)

Is This Dish Spicy?

Yes, Spaghetti alla Carretierra has a bit of heat due to the red pepper flakes. You can adjust the spice level by using more or less of the red pepper flakes according to your preference.

Can I Use a Different Type of Pasta?

Absolutely. While spaghetti is traditional, you can use other long pasta like linguine or fettuccine if that’s what you have on hand.

Can I Make This Dish Vegan?

Yes! Simply omit the Pecorino Romano cheese or use a vegan cheese substitute to make this dish vegan-friendly.

Spaghetti alla Carretierra is the ultimate example of Italian comfort food—simple, quick, and packed with flavor. Whether you’re making it for a busy weeknight dinner or a casual get-together with friends, this rustic dish is sure to satisfy. Customize it to your taste with different add-ins, and enjoy a taste of classic Italian tradition in every bite.

Happy cooking, and enjoy every delicious forkful of Spaghetti alla Carretierra!