Pasta with Tuna Carbonara
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.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 14 oz chitarrini or spaghetti (or any pasta of your choice)
- 7 oz canned tuna fillet (or normal canned tuna)
- 2 oz 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 tbsp extra virgin olive oil
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
When the pasta is ready, reserve 1 cup of the cooking water and drain the pasta.
- 5
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.
- 6
If the sauce is too dry, add a little more pasta cooking water and mix until you get a creamy consistency.
- 7
Serve immediately with freshly grated pepper, chopped parsley (optional), and more grated Parmigiano.