Tuna Carbonara Recipe

Introduction

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

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
2. 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.
3. Add the drained tuna to the skillet and cook for 2-3 minutes, or until heated through.
4. In a bowl, whisk together the egg yolks, Parmesan cheese, heavy cream, salt, and black pepper.
5. When the spaghetti is done, reserve 1 cup of the cooking water and then drain the pasta.
6. Add the cooked spaghetti to the skillet with the tuna and garlic. Toss to combine.
7. Remove the skillet from the heat and pour the egg mixture over the pasta. Toss to coat the pasta evenly.
8. If the pasta seems dry, add some of the reserved cooking water, a little at a time, until it reaches the desired consistency.
9. Serve the tuna carbonara hot, topped with additional Parmesan cheese and black pepper, if desired.

Nutrition

• 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

• 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