Spaghetti Carrettiera-Style

The name of the recipe comes from the "caretti" (carts) that were pulled either by mules or by hand, in which the wine and olive oil was transported to Rome from the surrounding hills.
Recipes by Vegetables, Herbs and spices
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Nutritional values
per serving prepared according to this recipe.

Energy value
551 Kcal
- Protein
21 g
- Carbohydrates
71 g
- Fat
20 g

350 g
Tomato puree
200 g
Champignon (white button) mushrooms
150 g
Parmigiano Reggiano grated
50 g
Tuna in oil
50 g
Lardo di colonnata (igt product, pork fat)
40 g
1 piece
Extra virgin olive oil
2 tablespoons
Parsley chopped
as needed
as needed
Pepper freshly ground
as needed


Cut the Lardo di Colonnata into thin slices and then into irregular, small pieces. Wash the champignon mushrooms and dice them.
In a wide, low saucepan, sauté the crushed garlic clove until it turns golden. Remove the garlic, then add the pork fat and the mushrooms. Pour in the tomato sauce. Flavour with a pinch of salt and cook for a few minutes.
Flake the tuna with your fingers and add it to the sauce. As soon as it begins boiling again, remove the saucepan from the heat.
Cook the Barilla Spaghetti in plenty of salted water. Drain when al dente and sauté on high heat in the frying pan with the sauce. Grind the pepper and sprinkle everything with the chopped parsley. Serve the Spaghetti steaming hot with a generous sprinkling of Parmigiano Reggiano.

Chef's tips

By cooking the Lardo di Colonnata on very low heat and stirring it, it will melt properly, thus preventing it from browning. To make this dish even tastier, use a good Pecorino cheese instead of Parmigiano Reggiano.

Suggested wine

For this savoury dish, with its oily taste and pleasing finish, we recommend a dry, medium-bodied fruity and mellow red wine, such as a Rosa del Golfo or a rosé Castel Grifone.

alternative shape

Spaghettini Barilla 

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