Creamy Tuna Carbonara

why make this recipe

Creamy Tuna Carbonara is a delicious and simple twist on the classic Italian dish. This recipe combines soft spaghetti with creamy sauce, tuna, and Parmesan cheese, making it a delightful meal. It’s quick to prepare, making it perfect for busy weeknights or when you need a comforting meal. With just a few ingredients that are easy to find, you can whip up this dish in no time!

how to make Creamy Tuna Carbonara

Ingredients:

• 200g spaghetti
• 1 can tuna in oil, drained
• 2 large eggs
• 100ml heavy cream
• 50g grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a bowl, whisk together eggs, heavy cream, and Parmesan cheese.
3. In a pan, sauté garlic in a little oil until fragrant.
4. Add drained tuna to the pan and stir.
5. Add the cooked spaghetti and toss to combine.
6. Remove from heat and quickly stir in the egg mixture, allowing residual heat to cook the eggs but not scramble them.
7. Season with salt and pepper.
8. Garnish with chopped parsley before serving.

how to serve Creamy Tuna Carbonara

Serve Creamy Tuna Carbonara hot, with extra grated Parmesan cheese on top if you like. You can pair it with a simple green salad or some garlic bread to create a complete meal.

how to store Creamy Tuna Carbonara

You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2 days. When you want to eat it again, simply reheat in a pan over low heat, stirring occasionally, until warmed through.

tips to make Creamy Tuna Carbonara

1. Use fresh spaghetti for the best texture. If you have time, try making fresh pasta.
2. Don’t cook the egg mixture on the heat; the residual warmth from the pasta will cook it perfectly.
3. Feel free to add vegetables like peas or spinach to the dish for some extra nutrition.
4. Use tuna packed in water for a lighter version if preferred.

variation

You can easily adapt this recipe by adding other ingredients. Try using different types of pasta or swapping the tuna for cooked chicken or shrimp. You can also use different cheeses, such as Pecorino Romano or mozzarella, for a unique flavor.

FAQs

Can I use canned tuna in water instead of oil?
Yes, you can use canned tuna in water if you prefer. The flavor will be slightly different but still tasty.

Can I make this recipe ahead of time?
It’s best to make this recipe fresh and serve it right away. However, you can prepare the sauce and cook the pasta separately in advance, then combine them when ready to serve.

How spicy is Creamy Tuna Carbonara?
This recipe is not spicy. If you enjoy a little heat, you can add red pepper flakes or freshly cracked black pepper for some extra kick!

Creamy Tuna Carbonara

A delicious and simple twist on the classic Italian dish, combining soft spaghetti with a creamy sauce, tuna, and Parmesan cheese, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 500

Ingredients Method Notes

Ingredients

  

Pasta

• 200 g spaghetti Use fresh spaghetti for the best texture.

Main Ingredients

• 1 can tuna in oil, drained You can also use tuna packed in water for a lighter version.
• 2 large eggs Don't cook the egg mixture on heat; use residual warmth.
• 100 ml heavy cream
• 50 g grated Parmesan cheese You can add extra on top when serving.

Flavorings

• 2 cloves garlic, minced Sauté until fragrant.
• to taste Salt and pepper
• Chopped parsley for garnish

Method

 

Preparation

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a bowl, whisk together eggs, heavy cream, and Parmesan cheese.

Cooking

1. In a pan, sauté garlic in a little oil until fragrant.
2. Add drained tuna to the pan and stir.
3. Add the cooked spaghetti and toss to combine.
4. Remove from heat and quickly stir in the egg mixture, allowing residual heat to cook the eggs but not scramble them.
5. Season with salt and pepper.
6. Garnish with chopped parsley before serving.

Notes

Serve hot, with extra grated Parmesan cheese on top if you like. You can pair it with a simple green salad or some garlic bread to create a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat, stirring occasionally.