Last week in Florence I had one of the best meals of 2023 at Camillo an institution of Toscana cuisine. The pasta that stayed in mind was the spaghetti carrettiera Toscana. A different version to the no tomato no cheese (but with breadcrumbs) they eat in the south. I cooked this pasta today at home and I think the result even exceeded the expectations my memory had set. It was hands down my favourite pasta dish and believe me I have cooked a lot of it. I don’t know what the synergy is here but it’s magic happening. So with no further ado the recipe.
