Name: Spaghetti alla carrettiera (Spaghetti with tuna and mushrooms)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: pepper; 2 heaping tablespoons grated parmigiano-reggiano; 14 ounces (400 g) spaghetti; 1⅔ cups (400 ml) sugo d’umido; 1¾ ounces (50 g) lean guanciale or very lean slab pancetta; 11 ounces (300 g) fresh porcini mushrooms; 2½ ounces (70 g) oil-packed tuna (1 small can); 2 garlic cloves; 4 tablespoons medium-fruity extra-virgin olive oil; salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

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

Method

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