Pasta with Tuna Carbonara
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
624 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Tuna Carbonara
Description
This pasta recipe uses chitarrini or similar pasta, cooked and combined with a sauce made from beaten eggs, grated Parmigiano cheese, and fresh black pepper. Tuna is sautéed gently with garlic until fragrant and incorporated into the dish for protein and savory flavor. The garlic cloves are browned and removed to impart subtle aroma without overpowering the sauce.
The method involves mixing the drained pasta with the tuna and adding pasta water to create a cohesive sauce. The egg and cheese mixture is then stirred in off the heat to prevent scrambling, yielding a creamy texture similar to traditional carbonara but with tuna instead of pancetta.
Serve immediately, topped with extra grated cheese, chopped parsley for freshness, and freshly ground black pepper to enhance the flavor. This pasta works as a satisfying meal that combines pantry staples with minimal effort.
For a richer sauce, use three egg yolks instead of two whole eggs. If you prefer a firmer sauce, gently heat after combining but take care to avoid scrambling the eggs. Adjust seasoning to taste alongside pepper and salt in the pasta water.
Ingredients
- 14 ounces chitarrini pasta or any pasta of your choice, or spaghetti
- 7 ounces canned tuna or normal canned tuna, fillet
- 2 ounces Parmigiano Cheese grated
- 2 garlic peeled, cloves
- 2 egg
- salt for pasta water and to taste
- black pepper to taste, ground
- parsley chopped (optional, fresh
- 2-3 tablespoon extra virgin olive oil
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
- Use three egg yolks for a thicker, richer sauce instead of two whole eggs.
- The eggs cook gently in the residual heat; to ensure they are fully cooked, warm gently while stirring but avoid scrambling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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