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Nutrition Facts
Serving Size 1 (161g) Recipe makes 4 servings
Calories 605
Calories from Fat 230		(38%)
Amount Per Serving		%DV
	Total Fat 25.6g	39%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 767mg		31%
Potassium 318mg		9%
Total Carbohydrate 73.7g		24%
	Dietary Fiber 1.5g	6%
	Sugars 2.0g
Protein 20.1g		40%
detailed view... how is this calculated?

Spaghetti Alla Carrettiera (Thin Spaghetti With Breadcrumbs)

Recipe #309164 | 20 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Noo
Jun 13, 2008

Apparently this dish is named in honour of a carters wife, who travelled everyday to Rome from the countryside with her donkey laden with fruit, vegetables and wine. I don't know how true that is, but it’s a good simple dish made with humble ingredients, and it’s delicious. Spread the topping over the base, and leave to go cold. When cold, cut into fingers and serve.

SERVES 4 (change servings and units)

Ingredients

12 ounces thin spaghetti
5-6 tablespoons olive oil
1 small onion, chopped finely
2 garlic cloves, chopped finely
1 teaspoon salt
1 pinch oregano
fresh ground black pepper
1 ounce butter
5 tablespoons breadcrumbs
2 ounces finely chopped parsley

Directions

1
Cook the pasta according to instructions until al dente.
2
Heat 3 tbsp of oil in a frying pan and sauté the onion, garlic and parsley until lightly coloured. Add the salt oregano and plenty of pepper.
3
At the same time, heat the remaining oil and butter in a small frying pan and sauté the breadcrumbs until golden.
4
Drain the pasta and pour over the parsley/oil sauce then sprinkle with breadcrumbs and serve.

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Featured Reviews for This Recipe

From: herbsnflowers

On Oct 8, 2009

WOW! Sometimes simple is best. I made this because I had some leftover spaghetti & no sauce. I'm very glad I did. I made fresh breadcrumbs and added some Parmesan cheese shaken over the top of the finished dish. Next time I would use more breadcrumbs it added a nice crunch with the pasta. Thank you for the excellent recipe Noo.

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From: Nif

On Sep 24, 2009

I don't know why I thought would be good because I have never heard of pasta with breadcrumbs. Well, I'm glad that I followed my instincts, because it is absolutely DELICIOUS!!! Very quick to put together, tons of flavour and a perfect portion size for a meal. I will make this again for sure. The one and only change I made was that I used regular spaghetti. Made for TYM tag. Thanks Noo!

1 person found this review helpful

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From: bluemoon downunder

On Nov 1, 2008

As is so often the case, I was initially drawn to this recipe by the photographs, really liked the sound of it on reading it through -and just LOVED the finished dish. I used fresh breadcrumbs, processed and seasoned with rosemary, sage and thyme, and we enjoyed it with **Mandy**'s Baked Garlic Mushrooms. I didn't weigh the parsley and undoubtedly used proportionally more, and I added probably a cupful of chopped baby spinach leaves. And I just couldn't help a tendency to always want to double the garlic, but otherwise followed the recipe exactly. An excellent example of just how delicious a simple recipe made with top quality ingredients can be. Thanks for sharing another super recipe, Noo! I'll certainly be making this again - and I'm thinking that next time maybe I'll add some pinenuts.

3 people found this review helpful

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From: Lainey6605

On Oct 10, 2008

This has a lot more flavor than I thought it would! It's delicious. It makes such a nice and light side dish or even a main dish! I really enjoyed the addition of the fresh and buttery breadcrumbs to this dish. They are really yummy and I might increase those next time! Thanks for sharing such a wonderful recipe! I think this is even better the next day! I had the leftovers for lunch and it was delicious!

3 people found this review helpful

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