Ingredients
The following ingredients have 4 Servings
- 10g dried porcini mushrooms
- 400g spaghetti or spaghettini
- 1 tbs olive oil
- 2 garlic cloves, thinly sliced
- 4-6 slices pancetta, cut into strips
- 185g tuna in oil, drained, flaked
- 2 tbs chopped flat-leaf parsley leaves
- Extra virgin olive oil and shaved parmesan or pecorino, to serve
Instruction
- Place the dried mushrooms in a small bowl and pour 1 cup (250ml) boiling water over. Leave for 20 minutes, then drain, reserving the water, and thinly slice the mushrooms.
- Cook pasta in plenty of boiling salted water according to packet instructions.
- Meanwhile, heat the olive oil in a frypan over medium heat and cook the garlic and pancetta for 4 minutes until golden. Add the mushrooms and 1/2 cup mushroom water and simmer gently over low heat for 5 minutes. Add the tuna and toss gently to heat through. Drain the pasta and toss with the sauce and half the chopped parsley. Serve in warm bowls, scattered with remaining parsley, drizzled with extra virgin olive oil and topped with cheese.
