Spaghetti Alla Carrettiera Is an Easy Dinner Recipe Done Right

Adobe Stock / Stanislav Ostranitsa

Scott Rosenberg of Il Figlio Enoteca in Fishkill offers a delightful recipe for spaghetti alla carrettiera that’s all about Sicilian flavors.

Scott Rosenberg Spaghetti Alla Carrettiera
Photo by Meghan Spiro

Scott Rosenberg

Il Figlio Enoteca, Fishkill

The Situation: “After a long weekend at work, I really hate asking my staff to prepare food for me,” says Rosenberg. “Plus, the more I eat at the restaurant, the more I will gain weight—there’s so much temptation!” So he needs something that can be made with whatever is on hand at home.

The Solution: Spaghetti alla carrettiera, a 12-minute meal that hits on big Sicilian flavors (garlic, olive oil, a little anchovy) and soul-satisfying textures (pasta plus breadcrumbs).

Here’s Why: This dish comes together fast—you make the sauce while the pasta cooks. “I’ve been making this pasta since right after I graduated from culinary school, when an Italian friend of a friend and I would make this together for lunch,” says Rosenberg. “We didn’t speak the same language, but it was easy to make this together when we were hungry.”

- Advertisement -
Spaghetti alla Carrettiera
Adobe Stock / Stanislav Ostranitsa

Spaghetti Alla Carrettiera

Serves 4

Ingredients:

1 lb dried spaghetti
6 Tbsp good quality olive oil
3 cloves garlic, minced
2 anchovies
1 tsp red chili flakes
4 Tbsp Parmigiano Reggiano
4 Tbsp breadcrumbs
4 eggs

Instructions:

Prepare a pot of boiling salted water for the spaghetti. Cook spaghetti until al dente.

While the pasta is cooking, put a medium-size sauté pan on medium heat and add olive oil, minced garlic, anchovy, and chili flakes. Let them all slowly come to a sizzle until the garlic is just about to start turning color. Break up the anchovy and let it melt with a wooden spoon as these ingredients cook together.

- Partner Content -

Add a tablespoon or two of the pasta water to the sauté pan to prevent the garlic from burning then add drained spaghetti, salt, pepper, and Parmigiano Reggiano. Toss until the spaghetti is evenly coated. Gently sprinkle in the breadcrumbs and toss until combined. Place pasta in a serving bowl.

While the sauté pan is still hot, place back on medium heat and fry 1 egg (per portion), over easy. Top each serving of pasta with a fried egg.

Related: Orecchiette With Sweet Corn and Green Chili Is a Delightful Dinner

Our Digital Partners

Learn how to become a digital partner ...

Our Excellence in Nursing Awards take place on May 1!

Our Best of Hudson Valley ballot is open through March 31!

Unveiled: A Boutique Bridal Brunch is February 25!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.