Tuna Carbonara
This Tuna Carbonara recipe is a twist on the classic carbonara dish that combines the comfort of pasta with the flavors of the sea.
Ingredients
- 1 lb Spaghetti
- 8 oz good quality canned tuna filet
- ⅓ cup Pecorino Romano cheese
- 3 Eggs
- Freshly cracked black pepper
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Pasta Water
- Fresh parsley for serving
- Drizzle of extra virgin olive oil for serving
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 7 minutes.
- While the pasta is cooking, combine pecorino Romano, eggs, and freshly cracked black pepper in a bowl. Set aside.
- Heat a large pan over medium heat. Add olive oil and garlic and sauté until fragrant, about 2 minutes.
- Add tuna to the pan and reduce heat to low. Use tongs to transfer spaghetti directly to the pan and toss well. Do not discard the pasta water.
- Add 2 teaspoons pasta water to egg and cheese mixture and mix well. Remove pan from heat, then add the egg mixture. Toss well with the pasta and tuna, until the sauce is creamy. Add more pasta water if needed.
- Top with more cracked pepper, fresh parsley, and a drizzle of extra virgin olive oil and serve.
Video
Notes
Note: If the sauce feels too dry, add more pasta water and keep stirring!
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