Spaghetti alla carrettiera

Spaghetti with tuna and mushrooms

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • 11 ounces (300 g) fresh porcini mushrooms
  • ounces (50


Separate the stems of the porcini from the caps and scrape the caps and stems gently with a small knife to remove any clinging dirt, then wipe with a damp cloth. Slice the stems and caps. Cut the guanciale into small pieces. Drain the tuna and break it up with a fork.

Crush the garlic cloves and put in a saucepan with the oil. Sauté over medium heat for a couple of minutes, or un