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pasta with tuna carbonara sauce.

Creamy Tuna Carbonara

This tuna carbonara is one of the best twists on a classic recipe. Creamy, comforting, and so full of flavor, a real winner recipe! Ready in about 15 minutes.
Course Pasta Recipes
Cuisine Italian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 813kcal
Author Adina


  • 1 lb spaghetti
  • 2 cans tuna in water/brine each about 130 g/ 4.6 oz
  • 3 teaspoons capers
  • 4 anchovy fillets
  • 1 teaspoon dried oregano
  • 1 cup heavy cream
  • 2 large eggs
  • 2 tablespoons freshly grated Parmesan + more to serve
  • ¼ teaspoon fine sea salt more to taste
  • 1 pinch ground black pepper
  • 2 tablespoons chopped fresh herbs parsley, chives, basil


  • Set the water for the pasta. While the water cooks, prepare the rest.
  • Drain the tuna. Set aside.
  • Chop the capers and the anchovies very finely. Place them in a bowl and pour in the heavy cream, add the eggs, salt, pepper, oregano. Whisk well.
  • Grate the Parmesan and add it to the bowl. Stir again. Set aside.
  • Once the pasta water is cooking, add salt generously. Cook the spaghetti according to the packet’s instructions. Drain. Return the pasta to the empty pot.
  • Flake the drained fish on top.
  • Turn on the hob again on low heat. Pour the egg mixture on top and stir very quickly to combine everything for 30 – 40 seconds, until the sauce is creamy and the pasta is coated with it. Do it very shortly and on low heat or the eggs might scramble.
  • Sprinkle with chopped fresh herbs and serve immediately with more grated Parmesan if desired.


Serving: 1/4 of the dish | Calories: 813kcal | Carbohydrates: 87g | Protein: 47g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1132mg | Fiber: 4g | Sugar: 5g