Cart driver’s spaghetti

Cart driver’s spaghetti

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

I wanted to include this recipe, despite it being in one of my previous books, as it is an example of something rather alien to me – virtually none of the ingredients in the dish is fresh! It is said to have been made by the cart drivers transporting goods from the provinces to Rome: hungry on the long journey, they would want to make themselves something that would not go off, that was quite undemanding, and that would still be delicious.

Ingredients

Quantity Ingredient
25g dried ceps
4 tablespoons olive oil
1 garlic clove, crushed
55g pancetta, finely chopped
200g canned tuna in oil, drained and flaked
600g very sweet cherry tomatoes, chopped
or 500g tomato pulp
400g spaghetti
salt, to taste
pepper, to taste
pecorino cheese, freshly grated, to serve

Method

  1. Soak the ceps in warm water for 20 minutes, then drain and chop, reserving the soaking liquid.
  2. Heat the olive oil in a frying pan, add the garlic and fry gently until soft. Add the pancetta and allow to brown a little. Stir in the ceps and tuna and fry for a few minutes, then add the tomatoes and some salt and pepper. Simmer for 20 minutes, then stir in a few tablespoons of the cep soaking liquid just to flavour the sauce, and cook for about 5 minutes longer.
  3. Meanwhile, cook the spaghetti in a large pan of boiling salted water until al dente. Drain and mix the spaghetti with the sauce. Season with black pepper and sprinkle with grated cheese.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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