Spaghetti with mushrooms, pancetta and tuna
Recipe by Ursula Ferrigno
SERVES 4
Preparation 10 minutes
Cooking 15 minutes
25g dried porcini mushrooms
175ml warm water
2 tbsp olive oil
1 garlic clove, unpeeled
85g pancetta or rindless streaky bacon, cut into 5mm slices
225g button mushrooms, chopped
sea salt and freshly ground black pepper
350g dried spaghetti
200g can of tuna (preferably in olive oil) drained
Put the porcini in a small bowl, pour over the warm water and leave to soak for 15 minutes.
Meanwhile, heat the oil in a large saucepan, add the garlic clove and cook gently for about 2 minutes, crushing it with a wooden spoon to release the flavour. Remove the garlic and discard. Add the pancetta or bacon to the remaining oil in the pan and cook for 3-4 minutes, stirring occasionally.
Drain the dried mushrooms, reserving the soaking liquid, and chop them finely.
Add both types of mushrooms to the pan and cook, stirring, for 1-2 minutes, then add 6 tbsp of the reserved mushroom soaking liquid, with salt and pepper to taste. Simmer for 5 minutes.
Meanwhile, cook the pasta in boiling salted water until al dente, adding the remaining mushroom soaking liquid to the pasta cooking water.
Flake the drained canned tuna into the mushroom sauce and fold it in gently. Taste and adjust the seasoning.
Drain the cooked pasta well and tip it into a warmed serving bowl. Pour the sauce over the top, toss well and serve immediately.
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