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

Cook Time 8

Total Time 13

Servings

Calories 813kcal

Author Adina

Ingredients

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

US - EU

Instructions

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.

Nutrition