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Pasta with Tuna Carbonara

This tuna carbonara pasta, not only tastes delicious but is a great easy go-to recipe which 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
Author: Jacqueline De Bono


  • 400 g chitarrini pasta or any pasta of your choice
  • 200 g tuna fillet or normal canned tuna
  • 50 g grated Parmesan cheese
  • 2 garlic cloves peeled
  • 2 eggs
  • salt for pasta water and to taste
  • ground black pepper to taste
  • fresh parsley (optional)
  • 2 tbsp extra virgin olive oil


  • Boil a pan of salted water and 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 Parmesan cheese and a little ground pepper in a bowl.
  • Heat some 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 then lower the heat and add the egg mixture. Cook while continuously stirring for 2 minutes.
  • If the sauce is too dry, add a little at a time of the pasta cooking water and mix until you get a creamy consistency.
  • Serve immediately with freshly grated pepper, chopped parsley (optional), and more grated Parmesan.


For a thicker and richer sauce you can use 3 egg yolks instead of 2 eggs.