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Recipe by Emporion
Pasta alla carrettiera is a very easy first course to prepare, quick and tasty. It is also an economical recipe, which is always a plus. Dressed with garlic, chili, oil, pecorino and parsley, it is excellent on every occasion, from everyday meals to an impromptu dinner with friends.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Pasta alla carrettiera is simple and quick to prepare. While you cook the spaghetti, finely chop the garlic and the chili and place them in a bowl with plenty of oil and salt. Emulsify everything with a fork.
Step 2 of 3: Drain the pasta al dente, transfer it to a serving bowl and dress it with the prepared emulsion, adjusting the consistency with a little pasta cooking water.
Step 3 of 3: Add the grated pecorino, a little more pasta cooking water and toss to emulsify. Stir in the chopped fresh parsley, portion the pasta alla carrettiera onto individual plates and serve immediately.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Lactose to be checked · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving146 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,554 kJ610 kcal | 1,746 kJ417 kcal |
| Fat | 30.9 g | 21.13 g |
| of which saturated fatty acids | 8.31 g | 5.68 g |
| Carbohydrates | 66.57 g | 45.52 g |
| of which sugars | 2.4 g | 1.64 g |
| Fibre | 2 g | 1.37 g |
| Protein | 20.14 g | 13.77 g |
| Salt | 0.54 g | 0.37 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
