Spaghetti carrettiera””

  • Difficulty


  • 320 g0SXE012
  • 40 g lard (pork cheek)
  • 60 g tuna in olive oil
  • 150 g fresh porcini mushrooms
  • 1 clove garlic
  • salt and pepper
Spaghetti n° 12


Clean the mushrooms with a damp cloth and slice them. Heat the oil in a pan, add the lard and the crushed garlic, removing it when golden; then add the mushrooms.Season with salt and pepper and stir with a wooden spoon, flavour for 4 minutes, then add the crumbled belly of tuny. Simmer for 10 more minutes, stirring from time to time.Cook the spaghetti in plenty of salted water, drain when al dente. Then toss them in the tureen with the warm sauce, mix well, sprinkle with ground pepper and serve.