I love pasta. There’s nothing I love more in a pasta recipe than when it’s quick to make. Spaghetti all carretierra is a Southern Italian staple highlighting the simplicity of homemade pasta and fresh ingredients. This region is know for it’s light seafood staples, so this recipe makes sense why it’s so easy, light, and delicious paired with any entrée. It’s not a Sicilian recipe without some Calabrian spice, so add as much as you like. I paired my spaghetti with a delicious grilled flank steak and it brought my back to childhood.

Pasta aglio e olio and Tuna in red sauce were two of the staple pastas I grew up with, so I learned early on the value of a cheap, yet delicious pasta recipe. I almost prefer them in my adult life if it weren’t for mac and cheese and vodka sauce. The steps to this recipe don’t get simpler than mixing your freshly minced garlic, parsley, lemon, pecorino, and chili together. Use a little hot water to disperse the sauce evenly and serve! It’s that easy.

I’ve talked about using high quality ingredients before and this one is no different. The fewer the ingredients, the higher the quality. Good olive oil will make this taste better just as much as good Pecorino will.

This was my first time making sauce and most definitely not the last. It’s so easy. It has only six ingredients and it’s inspired. The simplest sauces are the best tasting sauces. Pair this pasta at your next grill out or bbq. It goes even better with garlic bread.