Creamy Tuna Carbonara

plate of tuna carbonara seen from above.

Creamy tuna carbonara with canned tuna, spaghetti, and an egg and Parmesan sauce. Ready in about 15 minutes.

Course Pasta Recipes

Cuisine Italian

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 813kcal

Author Adina Beck

Ingredients

1 lb spaghetti
2 cans tuna in water about 5.3 oz (150 g) drained per can, Note
3 teaspoons capers
4 anchovy fillets
1 teaspoon dried oregano
1 cup heavy cream
2 large eggs
2 tablespoons Parmesan freshly grated + more to serve
¼ teaspoon fine sea salt more to taste
1 pinch ground black pepper
2 tablespoons chopped fresh herbs parsley, chives, basil

US - EU

Instructions

Cook the pasta: Set the water for the pasta. Once the pasta water is cooking, add salt generously. Cook the spaghetti according to the packet’s instructions. While the water cooks, prepare the rest.
1 lb spaghetti
Prepare the ingredients for the sauce: Chop the capers and anchovies very finely. Place them in a bowl, pour in the heavy cream, and add the eggs, salt, pepper, and oregano. Whisk well.
3 teaspoons capers 4 anchovy fillets + 1 teaspoon dried oregano + 1 cup heavy cream+ 2 large eggs + ¼ tsp fine sea salt + 1 pinch ground black pepper
Grate the Parmesan and add it to the bowl. Stir again. Set aside.
2 tablespoons Parmesan
Drain the cooked pasta and return it to the empty pot. Flake the drained tuna on top.
2 cans tuna in water
Heat the pasta dish: Set the pot over low heat and pour in the egg mixture, and stir constantly for 30–40 seconds, until the sauce coats the spaghetti. Take the pot off the heat right away so the eggs don’t scramble.
Sprinkle with chopped fresh herbs and serve immediately with more grated Parmesan if desired.
2 tablespoons chopped fresh herbs

Notes

Type of tuna: I recommend using the brined tuna to save some calories. Any heavy cream dish is calorie-laden, and you will not notice a huge difference in taste if you use brined fish.

Nutrition