The Easiest Spaghetti Recipe My Family Asks Me To Cook Every Week! SPAGHETTI ALLA CARRETTIERA

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Break the bread into small pieces and blend until fine but not too fine breadcrumbs form.
2. Heat a frying pan on medium, add the breadcrumbs with a few drizzles of olive oil, and toss with a wooden spoon for a few minutes until brown and crispy. Set aside.
3. Slice the chilli peppers into thin strips, removing some or all of the seeds to taste. Leave long or chop them.
4. Bring 5 L of water to the boil in a large pot, add a tablespoon of salt and let it dissolve.
5. Add the spaghetti, keeping it submerged, and cook for the time on the packet.
6. Meanwhile, put 7-8 tablespoons of olive oil in a bowl with the chilli and garlic, then stir in the parsley and whisk until well combined and creamy.
7. Stir in a sprinkle of pecorino romano to make the sauce creamier.
8. Before draining, reserve a mug of pasta water.
9. Drain the pasta with tongs straight into the sauce, then toss with two forks until fully coated.
10. Add a splash of pasta water, a generous amount of pecorino and fresh parsley, and toss again.
11. Finish with a large drizzle of olive oil and toss a few more times.
12. Serve the pasta on flat plates or shallow bowls and sprinkle generously with the breadcrumbs, then finish with a drizzle of olive oil and parsley.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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