Total Time: 20 minutes

Spaghetti alla carrettiera romana possibly came from a bordering region, but it is recognized as a typical Roman dish, not as popular as the carbonara or pasta alla gricia. Like others, Roman cart drivers enjoyed breaks in their trips with the food they easily could carry.

There are other versions, more known is the Sicilian.



  • 1 pound spaghetti
  • 4 tablespoons olive oil
  • 2 cloves of garlic
  • cayenne pepper flakes
  • 1/2 pound mushrooms sliced
  • 1 small can tuna
  • 6 San Marzano tomatoes  chopped
  • 3 tablespoons chopped fresh parsley
  • salt



In a large deep pan on low heat, put oil, garlic and hot pepper. When garlic to a light brown, discard.

Add mushrooms, raise heat to medium-high and cook for about 5 minutes.

Then stir in tuna, crumble and heat for a minute Add tomatoes, salt and some water. Cook at low heat another 10-15 minutes.

Pour pasta when ready into pan with sauce. Mix well adding parsley. Turn off heat and serve.

Note: another version of spaghetti alla carrettiera Romana, is with the addition of guanciale or bacon. Porcini mushrooms best.

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