Of which 3.5 g sugars and 6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Raw sauce · Sicilian tradition · No butter and no tomato
Allergens gluten, milk
Spaghetti alla carrettiera
Garlic, olive oil, parsley and pecorino
A quick Sicilian recipe in which raw garlic, parsley, chili, olive oil and Pecorino make an uncooked dressing. The starchy water mellows the garlic and turns the mixture into a clinging emulsion. This version uses a controlled amount of garlic and works it into a paste to avoid harsh pieces.
Ingredients
- 320 g (11½ oz) dried spaghetti
- 100 g (3½ oz) pecorino
- 45 g (1½ oz) extra-virgin olive oil
- 20 g (¾ oz) fresh parsley
- 8 g garlic
- ½ g dried chili
- 0.3 g black pepper
- water and coarse salt for cooking the pasta, as needed
Method
- Wash the parsley and dry it very well. Chop the leaves by hand first; moisture and long processing quickly darken the herb.
- Split the garlic, remove the germ and weigh out 8 g. Crush it in the mortar with the chili into a fine paste, with no large pieces.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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