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Cart Driver's pasta


  • Soak the porcinis in warm water for 20 mins. Then drain, reserving the soaking liquid.
  • Heat the oil in a large heavy-bottomed pan and gently saute the garlic and pancetta, continually stirring until softish. Then add the drained porcinis, toss well and add the tomatoes, tuna and seasonings. Turn the heat down, mix well and cook for about 15 mins until a fragrant sauce is formed. Taste for seasoning.
  • After about 10 mins, cook the pasta in plenty of boiling water until al dente. Drain well.
  • Then add a few tablespoons of the mushroom soaking liquid to the pan with the pasta and mix well.
  • To serve, mound the pasta in individual plates and top with shavings of pecorino.
  • from Antonio Carluccio - Italian chef


  • 25 gm dried porcini mushrooms
  • 4 tbsp olive oil
  • 1 garlic clove, crushed
  • 70 gm pancetta, finely chopped
  • 2 punnets cherry tomatoes, quartered
  • 200 gm canned tuna, drained & flaked
  • sea salt & freshly ground pepper
  • 400 gm curly shell pasta (or any other type)
  • pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm