Pasta with Tuna Carbonara

Name: Pasta with Tuna Carbonara
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14 ounces chitarrini or spaghetti; 7 ounces canned tuna fillet; 2 ounces Parmigiano Cheese; 2 garlic cloves; 2 eggs; salt; ground black pepper; fresh parsley; 2-3 tablespoon extra virgin olive oil

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
624 kcal
Course
Main Course
Cuisine
Italian

Pasta with Tuna Carbonara

Daisy Meyer

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This Italian recipe for tuna carbonara pasta not only tastes amazing, but is a great easy go-to seafood carbonara recipe for quick family meals. It can be made with ingredients many of us usually have in the larder.

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Ingredients

Servings

14 ounces chitarrini or spaghetti or any pasta of your choice
7 ounces canned tuna fillet or normal canned tuna
2 ounces Parmigiano Cheese grated
2 garlic cloves peeled
2 eggs
salt for pasta water and to taste
ground black pepper to taste
fresh parsley chopped (optional)
2-3 tablespoon extra virgin olive oil

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Instructions

Put a pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta according to the directions on the package.
While the water is boiling and the pasta is cooking, beat the eggs with the Parmigiano cheese and a little ground pepper in a bowl.
Heat the olive oil in a frying pan and cook the peeled garlic cloves until they brown. Add the tuna fillet broken into small pieces and cook for a couple of minutes. Remove the garlic cloves.
When the pasta is ready, reserve 1 cup of the cooking water and drain the pasta.
Add the drained pasta to the tuna, mix well and add some pasta cooking water. Cook for a couple of minutes then remove from the heat and add the egg mixture. Stir until the sauce becomes creamy.
If the sauce is too dry, add a little more pasta cooking water and mix until you get a creamy consistency.
Serve immediately with freshly grated pepper, chopped parsley (optional), and more grated Parmigiano.

Notes

For a thicker and richer sauce you can use 3 egg yolks instead of 2 eggs.
The eggs cook in the sauce like in traditional carbonara. But if you think they are too raw for you, return to the heat whilst mixing the pasta and sauce together. Just be careful not to scramble the eggs.

Nutrition Information

Show Details

Calories 624kcal (31%) Carbohydrates 76g (25%) Protein 36g (72%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 101mg (34%) Sodium 486mg (20%) Potassium 377mg (11%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 275IU (6%) Vitamin C 0.5mg (1%) Calcium 220mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 624 kcal

% Daily Value*

Calories	624kcal	31%
Carbohydrates	76g	25%
Protein	36g	72%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.01g	1%
Cholesterol	101mg	34%
Sodium	486mg	20%
Potassium	377mg	8%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	275IU	6%
Vitamin C	0.5mg	1%
Calcium	220mg	22%
Iron	3mg	17%