Tuna carbonara, Recipe Petitchef from en.petitchef.com
Introduction
Carbonara is a popular Italian pasta dish that is made with eggs, cheese, and bacon. But have you ever tried tuna carbonara? This twist on the classic recipe uses canned tuna instead of bacon, making it a healthier and more affordable option. In this article, we will show you how to make tuna carbonara from scratch.
Ingredients
To make tuna carbonara, you will need the following ingredients:
1 pound spaghetti
2 cans of tuna in oil, drained
4 cloves of garlic, minced
4 egg yolks
1 cup of grated Parmesan cheese
1/2 cup of heavy cream
1/4 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
Instructions
Here's how to make tuna carbonara:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
Add the drained tuna to the skillet and cook for 2-3 minutes, or until heated through.
In a bowl, whisk together the egg yolks, Parmesan cheese, heavy cream, salt, and black pepper.
When the spaghetti is done, reserve 1 cup of the cooking water and then drain the pasta.
Add the cooked spaghetti to the skillet with the tuna and garlic. Toss to combine.
Remove the skillet from the heat and pour the egg mixture over the pasta. Toss to coat the pasta evenly.
If the pasta seems dry, add some of the reserved cooking water, a little at a time, until it reaches the desired consistency.
Serve the tuna carbonara hot, topped with additional Parmesan cheese and black pepper, if desired.
Nutrition
This tuna carbonara recipe serves 4-6 people and has the following nutritional information per serving:
Calories: 590
Protein: 39g
Carbohydrates: 60g
Fat: 21g
Saturated Fat: 8g
Cholesterol: 250mg
Sodium: 830mg
Potassium: 520mg
Fiber: 3g
Sugar: 3g
Vitamin A: 12%
Vitamin C: 3%
Calcium: 35%
Iron: 15%
Tips
Here are some tips to help you make the best tuna carbonara:
Use good quality canned tuna for the best flavor. Albacore or yellowfin tuna are good options.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Be careful not to scramble the eggs when adding them to the pasta. Remove the skillet from the heat before adding the egg mixture and be sure to toss the pasta quickly.
If you don't have heavy cream, you can use half-and-half or whole milk instead.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
Tuna carbonara is a delicious and easy twist on the classic Italian pasta dish. With just a few simple ingredients, you can make a flavorful meal that is sure to please the whole family. Give this recipe a try and enjoy!
