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pasta with tuna carbonara
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5 from 59 votes

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 Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Abruzzo, Central Italy, Italian
Keyword: carbonara, Italian recipe, pasta recipe, quick and easy recipe, spaghetti, tuna
Servings: 4
Calories: 624kcal
Author: Jacqui

Ingredients

  • 14 ounces chitarrini or spaghetti or any pasta of your choice
  • 7 ounces canned tuna fillet or normal canned tuna
  • 2 ounces 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 tablespoon extra virgin olive oil

Instructions

  • 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.
  • 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.
  • 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.
  • When the pasta is ready, reserve 1 cup of the cooking water and drain the pasta.
  • 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.
  • If the sauce is too dry, add a little more pasta cooking water and mix until you get a creamy consistency.
  • Serve immediately with freshly grated pepper, chopped parsley (optional), and more grated Parmigiano.

Notes

For a thicker and richer sauce you can use 3 egg yolks instead of 2 eggs.
The eggs cook in the sauce like in traditional carbonara. But if you think they are too raw for you, return to the heat whilst mixing the pasta and sauce together. Just be careful not to scramble the eggs.

Nutrition

Calories: 624kcal | Carbohydrates: 76g | Protein: 36g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 486mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 0.5mg | Calcium: 220mg | Iron: 3mg