QUICK AND EASY: “SPAGHETTI ALLA CARRETTIERA” - A traditional classic from Sicily

QUICK AND EASY: “SPAGHETTI ALLA CARRETTIERA” (Sicilian Carter’s Pasta) - A traditional classic from Sicily This delightful pasta dish originates from Eastern Sicily and is inspired by the carters' practice of preparing their meals in advance. Carters would cook this pasta before their journeys, carrying it in their carts to enjoy later for lunch. The recipe is reminiscent of the classic "Aglio, Olio e Peperoncino" but includes a few additional ingredients, such as grated Pecorino, minced parsley, and optionally, toasted breadcrumbs for garnish. What sets this dish apart is its raw sauce — there’s no frying or cooking involved beyond boiling the pasta itself. Despite its simplicity and minimal ingredients, this pasta dish unleashes a whirlwind of enticing aromas that will transport you straight to the sun-kissed shores of the Mediterranean. Ingredients (Serves 2) • 7 oz (200g) spaghetti • 4 tbsp extra virgin olive oil • 5-6 tbsp grated Pecorino cheese • 2 cloves garlic, minced • A small bunch of parsley, minced (reserve some for garnish) • 1-2 tsp red pepper flakes (or 2 minced red chili peppers), plus extra for garnish • 1-2 tbsp toasted breadcrumbs for garnish Feel free to adjust the ingredient quantities to suit your taste — some may prefer extra garlic, more Pecorino, or additional olive oil. Instructions 1. Cook the pasta in a pot of salted water following the package instructions. Notice: When preparing this recipe, you will need some pasta cooking water. Ensure this water is either cold or warm — not hot. Be sure to set some aside at the appropriate time for later use. 2. While the pasta is cooking, prepare the raw sauce: in a large bowl, combine the olive oil, minced parsley, garlic, and red pepper flakes (or minced red peppers). Whisk thoroughly. 3. Stir in the grated Pecorino along with two tablespoons of pasta cooking water. Whisk again to create a smooth, creamy sauce. Add more Pecorino or water if desired to achieve your preferred consistency. 4. For the toasted breadcrumbs, you have two options: o Option 1: Crumble 2-3 slices of stale bread in a food processor, then toast it in a frying pan with a little olive oil. o Option 2 (easier method): Process a cup of ready-made toasted croutons for quick breadcrumbs. (We used this method.) 5. When the pasta is cooked, drain it and add it directly to the sauce bowl. 6. Pour in half a ladle of cooking water and toss thoroughly to coat the pasta evenly. 7. Serve immediately, garnished with extra cheese, toasted breadcrumbs, fresh parsley, and a sprinkle of red pepper flakes. If desired, finish with a drizzle of olive oil for extra richness. Buon appetito!