Spaghetti Alla Carrettiera Recipes

SPAGHETTI ALLA CARRETTIERA

Steps:

• Cook the spaghetti according to manufacturer's instructions. Drain and set aside.
• Using 15ml (1 tbsp) of olive oil, toast the breadcrumbs in a pan until golden. Remove from heat and set aside.
• Gently fry the garlic with the remaining oil in a large frying pan.
• After two minutes, add the anchovies, chilli and parsley.
• Mush the anchovies with a fork until everything is in small bits.
• Gently fry the anchovy mixture for 5 minutes or until the garlic is cooked.
• Stir in the spaghetti and cover with sauce and let the pasta heat through.
• Sprinkle with breadcrumbs, give it one last stir then divide the spaghetti evenly between four plates.
• Garnish with parsley and serve immediately.

SPAGHETTI ALLA CARRETTIERA (THIN SPAGHETTI WITH BREADCRUMBS)

Steps:

• Cook the pasta according to instructions until al dente.
• Heat 3 tbsp of oil in a frying pan and sauté the onion, garlic and parsley until lightly coloured. Add the salt oregano and plenty of pepper.
• At the same time, heat the remaining oil and butter in a small frying pan and sauté the breadcrumbs until golden.
• Drain the pasta and pour over the parsley/oil sauce then sprinkle with breadcrumbs and serve.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

SPAGHETTI ALLA CARRETTIERA

Steps:

• Put the olive oil, garlic, basil, tomatoes, salt and few grindings of pepper in a saucepan and bring to a brisk simmer for about 15 minutes. Cook spaghetti in boiling salted water until al dente. Toss drained cooked pasta with the sauce. Serve with freshly grated Parmesan cheese.

SALAMI PASTA ALLA GRICIA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
• While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
• Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
• Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
• Serve right away, with more pecorino on top.