This recipe takes its name from the hand-drawn or mule-drawn "Carretti" (carts) that were used for bringing the wine and olive oil into Rome from the surrounding hills.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Tomato sauce |
200 |
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g |
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White button mushrooms |
150 |
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g |
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Grated Parmigiano Reggiano cheese |
50 |
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g |
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Tuna in olive oil |
50 |
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g |
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Lard from Greve or Colonnata |
40 |
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g |
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Extra virgin olive oil |
2 |
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tablespoons |
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Garlic |
1 |
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clove |
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Chopped italian parsley |
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to taste |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cut the Lardo di Colonnata (home-cured bacon fat) into thin slices and then into irregular pieces. Wash and dice the button mushrooms. |
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| 2. |
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In a broad, shallow pan, gently fry the crushed clove of garlic until it softens. Remove the garlic, add the bacon fat and the mushrooms . Pour in the tomato sauce, season with a pinch of salt and leave to cook for a few minutes. |
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| 3. |
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Break the tuna into pieces with your fingers and add it to the sauce. As soon it returns to the boil, remove the pan from the heat. |
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| 4. |
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Cook the Barilla Spaghetti in plenty of salted water. Drain when "al dente" and sautée briskly in the frying pan with the sauce. Sprinkle with freshly milled pepper and chopped parsley. Serve the Spaghetti piping hot with a generous sprinkling of Parmigiano Reggiano cheese. |
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CHEF'S NOTE |
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Cook the Lardo di Colonnata over a very low heat and stir it around so that it melts correctly without browning.
To make this dish even more tasty, try using a good pecorino cheese instead of the Parmigiano Reggiano. |
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This is a full-flavoured dish with slight fattiness and pleasant length on the palate. As such, we recommend that you serve it with a soft and fruity, medium-bodied, dry, red wine, such as Rosa del Golfo or Rosato Castel Grifone. |
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