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Spaghetti alla Carrettiera




Source of Recipe


the web


List of Ingredients




3/4 pound (350 g) spaghetti
2 ounces (50 g) pancetta, diced
2 ounces (50 g) canned tuna (I'd be tempted to omit this and increase the pancetta to 3 or 4 ounces)
1/2 pound (200 g) fresh porcini or similar wild mushrooms, or 1/2 ounce (10 g) dried porcini
1 clove garlic
3 tablespoons olive oil
1/2 teaspoon meat extract (this comes in cans and is similar to bullion)
1 cup freshly grated Parmigiano, at the table
Salt & pepper


Recipe



If you're using fresh mushrooms, scrub away the dirt with a dampened cloth, and slice them. If you're using dried mushrooms steep them in warm water for 10 minutes, then mince them.

Set lightly salted pasta water to boil.

Peel the garlic clove. Shred the tuna, if you're using it.

Slowly sauté the pancetta and the garlic in a skillet with the olive oil, until the fat has become translucent. Add the mushrooms salt & pepper to taste, and the meat extract. Continue simmering for 10 more minutes (if you're using dried mushrooms you may want to add a little water at this point). Then remove and discard the garlic, stir in the tuna if you're using it, cover, and turn off the flame.

While during the simmering you will have added the pasta to the water. As soon as it's al dente, drain it and season it with the sauce. Serve at once, with a light red wine, a tossed salad, and the grated cheese for those who want it. Traditionally Italians do not season fish with cheese, but some may want to. And they will certainly want the cheese if you omit the tuna.