Welcome to another Saturday’s pasta dish. Every Saturday I try to make you travel easily, quickly and deliciously to Italy. Are you on board? Today we will travel with spaghetti alla carrettiera, a very tasty yet simple pasta dish. Easy to make and budget friendly as you will need less than 9 ingredients.
CAN I USE ANOTHER PASTA SHAPE?
There are so many types of pasta around the world and this is because every pasta is made to be paired with specific types of sauce. So I chose for this recipe the Spaghetti No. 6 of my favorite MISKO. As the sauce in this recipe is based on bacon fat, wine and water from boiling pasta in the elongated spaghetti shape are best suited to absorb it.
As they say in MISKO, no introductions are necessary when it comes to the… king of pasta! The famous name, spaghetti, is the plural of the Italian word “spaghetto”, which means “thin string”. However, spaghetti is fantastic for traditional Greek recipes, for example combined with minced meat, it is loved by children and grown-ups alike, and it is as delicious plain, “showered” with cheese or bathed in red sauce.
IS THERE A SPECIFIC BOILING TIME FOR THE PASTA?
On MISKO pasta packaging you will find two boiling time suggestions, one for al dente boiling and the other for normal. Personally, I prefer my pasta al dente and I always boil them at the least recommended time. Especially when I add pasta in the pan with the sauce as in this case. So for MISKO shells the ideal boiling time is ten minutes as at the end we will add them in the pan.
Is there any other version of this dish?
The spaghetti alla carrettiera can be found in several versions, with the most famous being the spaghetti alla carrettiera rosa. An ideal dish for this season when tomatoes are more ripe and juicy than ever. In this particular version you may apply the instructions of the basic recipe but in the mixture of the pan add (after the ingredients turn brown) 6 large peeled tomatoes, cut into cubes and 1 teaspoon of red pepper. Cook for 10-15 minutes on medium heat until the tomato liquids are reduced.
IS THERE A VEGAN VERSION OF THE RECIPE?
The spaghetti alla carrettiera can be veganized very easily as long as ypu remove the bacon. So if you are a fan of the vegan diet and remove the bacon then you should add a little olive oil to replace the fat from it.
Spaghetti alla carrettiera
- 1 onion, finely chopped
- 1 clove of garlic, minced
- 200 gr bacon, into cubes
- 100 ml white wine
- ¼ cup parsley, finely chopped
- ¼ cup olive oil
- ¼ bread crumbs
- In a pan, over medium heat, heat the olive oil and sauté the bacon for about 5 minutes until golden brown. Then add the onion and garlic. Stir and sauté for another 3-4 minutes.
- Meanwhile fill a large pot with 5 liters of water and put it on high heat.
- At the same time, in a large saucepan, boil 5 liters of water, add 35g of salt and boil the Spaghetti No6 MISKO for as long as indicated on the package minus 1 minute.
- In the pan where we prepare the sauce, add the wine, stir and wait for the alcohol to evaporate. In addition, pour a little of the boiling water over the pasta, stir and lower the heat.
- When the pasta is ready, add it to the pan. Add 2/3 of the chopped parsley and mix well. If necessary, add a little of the boiled water to the pasta.
- Serve the pasta hot, sprinkling it with bread crumbs and extra parsley.
So this was Saturday’s spaghetti, spaghetti alla carrettiera. An easy-to-make spaghetti pasta dish, and budget-friendly as with less than 9 ingredients, this dish will travel you to Italy with just one bite. While, for the lovers of experimentation, there is a lovely version to try, spaghetti alla carrettiera rosa.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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