Go Back
pasta with tuna carbonara
Print Recipe
5 from 19 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 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Abruzzo, Central Italy, Italian
Keyword: carbonara, Italian recipe, pasta recipe, quick and easy recipe, spaghetti, tuna
Servings: 4
Calories: 627kcal
Author: Jacqueline De Bono

Ingredients

  • 400 g chitarrini or spaghetti (14oz) or any pasta of your choice
  • 200 g canned tuna fillet (7oz) or normal canned tuna
  • 60 g Parmigiano cheese (2oz) 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 tbsp 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.