Spaghetti alla Carrettiera

By LeeBoruchow

The cart driver's spaghetti.

Ingredients

• 1 oz dried porcini mushrooms
• 1/4 lb guanciale, cut into lardons
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, coarsely chopped
• 1 16 oz can San Marzano tomatoes and their juices, crushed by hand
• Salt and black pepper, to taste
• 1 lb spaghetti

Preparation

Step 1

Soak the mushrooms in 1 cup of warm water for 1 hour. Remove, finely chop and set aside.

In a 12 to 14-inch skillet, cook the guanciale over medium heat until the fat has been rendered. Remove half the fat, add the olive oil, garlic and mushrooms and cook over medium-high heat until the garlic begins to color. Add the tomatoes and juices and cook over medium heat 20 minutes.

Meanwhile, bring salted water to boil.

Season the sauce with salt and pepper.

Cook the spaghetti in the boiling water according to package directions, until just short of al dente. Drain the spaghetti, add it to the pan with the sauce and toss over high heat for 1 minute. Serve immediately.