Welcome to your free online Italian Carrettiera Pasta Course! In this class, you will master Spaghetti alla Carrettiera—a fresh Sicilian pasta recipe.
This course is part of our series of Free Online Italian Cooking Classes for Pasta, where we teach you to cook pasta like Italians do—from dough to dishes.
Video Class Overview
This lesson is filmed in stunning 4K for visual clarity, with subtitles available in English, French, Spanish, German, and other languages.
Each class is structured to walk you through the techniques used by Italian cooks—so you can see what matters (and what doesn’t) when making pasta the traditional way.
Ingredients and How to Make Italian Carrettiera Pasta
The full ingredient list and step-by-step instructions are below. We’ve formatted the recipe for easy saving or printing. Be sure to watch the video first—it covers essential technique tips!
We use the most traditional measurements and techniques, so you can recreate this recipe exactly as it would be made in Italy. We recommend against shortcuts, so no substitutions unless noted.
Italian Carrettiera Pasta: Sicilian Masterclass
Equipment
- 1 skillet or sauce pan
- 1 Large Pot to cook the pasta
- 1 large bowl to mix the ingredients
- 1 small bowl to mix the pecorino paste
Ingredients
- 4 tbsp olive oil extra virgin
- 2 cloves fresh garlic
- 1 minced fresh chili pepper or to taste
- 5 oz pecorino cheese preferably semi-aged; finely grated to a powder
- 11 oz fresh tomatoes optional; cherry, grape or your choice
- 11 oz spaghetti
Toasted Breadcrumbs ("Poor Man's Parmigiano")- OPTIONAL
- 1 tbsp olive oil extra virgin
- 1 clove fresh garlic minced
- 1 filet anchovies optional; to melt in the oil before toasting the breadcrumbs in the pan
Instructions
Prepare the Tomatoes
- Dice the fresh tomatoes (skins on)… …Or, if using bigger tomatoes with tougher skins, score the tomatoes. Then, boil the tomatoes for a minute in the water you will use to cook the pasta. Peel the tomatoes, then dice them. Set the tomatoes aside.
Toast the Breadcrumbs
- Heat 1 tablespoon of olive oil in a small pan. Add an extra minced garlic clove and the breadcrumbs. Toast them over medium heat until golden and fragrant. Set aside.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. In the meantime…
Prepare the Fresh Condiment
- Mince the garlic and chili pepper. Combine them with the olive oil in a large bowl and let them infuse together off the heat, allowing the flavors to meld gently.
Prepare the Pecorino Paste
- Drizzle hot water from the cooking pasta into the finely grated pecorino cheese and mix vigorously. Add just enough water to create a smooth and creamy paste. The paste will resemble ricotta cheese, but creamier!
Finish the Pasta alla Carrettiera
- Drain the pasta and mix it with the garlic and pepper-infused oil (off the heat). Add the pecorino cheese paste along with another ladle of hot pasta water. Mix until the pasta is coated with a creamy sauce. Add the tomatoes, top with breadcrumbs (optional) and serve!
Equipment and Tools
You don’t need a professional kitchen to make great pasta—but the right tools can make it easier. For this recipe, we recommend:
- Grater for the Pecorino—if you want to make a creamy Cacio e Pepe Pasta style sauce, use a the fine setting on a food processor to grate the cheese and pass it a second time though a sieve to achieve a fine powdery consistency
- Ladle for adding pasta water gradually
- Large mixing bowl for prepping the raw condiment
- Colander or sieve for draining pasta
- Small pan for toasting breadcrumbs
- Paring knife or tomato peeler (if peeling tomatoes)
History and Origins
The recipe originated in eastern Sicily, particularly in the Platani Valley, between the late 1800s and early 1900s. These traveling cart drivers couldn’t cook complex meals on the road, so they relied on long-lasting ingredients like garlic, olive oil, pecorino, pepper, and salt. Some towns began adding peeled tomatoes, giving rise to a tomato-based variation — though purists insist the original is tomato-free. Roman versions even introduced mushrooms, adapting the recipe for central Italian tastes.
The dish represents the very essence of rustic Italian cooking: bold flavor, humble roots, no fuss.
How to Make Italian Carrettiera Pasta
Spaghetti alla Carrettiera is one of Sicily’s most iconic “poor dishes” — a simple, flavorful pasta that packs a punch with very few ingredients. Its name comes from the carrettieri, or cart drivers, who traveled long distances and needed a meal that could be made quickly with pantry staples that wouldn’t spoil.
- 00:00 Intro
- 00:19 Ingredients
- 01:17 Carrettiera: Origin of the Name
- 02:00 Fresh Condiment 3:30 The “muddica atturata” (breadcrumbs)
- 04:53 Creamy Pecorino Sauce
- 05:52 Flavia Diamante’s “Pasta Affair” Cookbook
- 06:15 Finish and Plate
Pro Tips for Making Carrettiera Sicilian Pasta
Tomato version
For a slightly sweeter, juicier version, add peeled tomatoes to the raw sauce.
Breadcrumbs
A classic touch in Sicilian cucina povera — toast them lightly for added texture.
Make it ahead
This pasta can be served warm or at room temperature, making it perfect for picnics or lunchboxes.
Common Mistakes to Avoid
Overheating the cheese mixture
Don’t exceed 60°C (140°F) or your cheese will clump and ruin the creamy texture.
Skipping the garlic step if you’re sensitive
Don’t just leave it out: crush it and remove after infusion for flavor without bite.
Sautéing the ingredients
The soul of Carrettiera is raw Mediterranean freshness. No soffritto here!
Using Parmesan instead of Pecorino
The sharp, rustic flavor of Pecorino is key to this Southern Italian dish.