Spaghetti alla Carrettiera

Name: Spaghetti alla Carrettiera
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6

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By using a garlic infused oil in this Sicilian version of Aglio e Olio, you are left with all the romantic softness of garlic rather than any harsh spiciness of raw garlic. It’s the perfect balance of earthiness and heat, and the crisp toasted breadcrumbs add a textural element you’ll be wanting to add to every pasta dish moving forward.

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Servings

Prep Time

5 minutes

Cook Time

12 minutes

Ingredients

1/3 cup, plus 2 tablespoons, garlic infused olive oil

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1/2 cup panko breadcrumbs
1/2 teaspoon kosher salt, divided, plus more for the water
1 pound spaghetti pasta
1 teaspoon red pepper flakes
1 cup freshly grated pecorino romano cheese, divided

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1/3 cup chopped Italian parsley

Instructions

Heat a medium skillet over medium high heat. Add 2 tablespoons of the oil to the pan along with the breadcrumbs. Stir immediately to coat the panko in the oil. Season with the salt. Cook, stirring and flipping often, until the breadcrumbs are lightly toasted and fragrant, about 2 minutes. Remove to a plate, season with 1/4 teaspoon salt and allow to cool.
Bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta until al dente according to package directions, about 10 minutes.
Meanwhile in a large bowl combine the remaining 1/3 cup garlic oil, the red pepper flakes and the remaining 1/4 teaspoon salt. Stir to combine. When the pasta is ready, use tongs to remove the pasta directly from the water to the bowl with the oil. Add 1/2 cup pasta water and sprinkle with 1/2 cup pecorino cheese. Toss well to coat, adding more pasta water as needed, up to 3/4 cup more, creating a lightly creamy sauce. Serve, topped with the breadcrumbs, parsley and remaining 1/2 cup pecorino cheese.