Cream is not a traditional ingredient in a classic carbonara sauce, but in this kid-friendly version of an Italian favourite, it adds a delicious silky finish to the sauce. For perfect results, follow the recipe exactly.
Prep: 10 minutes Cook: 15 minutes Serves: 4 - 6
- 3 Tbsp (45 ml) olive oil
- 1 large onion, very finely chopped
- 2 cloves garlic, peeled and crushed
- 1 x 500 g packet Pasta Grandé Spaghetti
- 1 tsp (5 ml) salt
- 4 litres water
- 4 eggs, at room temperature
- ½ cup (125 ml) cream
- ¾ cup (180 ml) freshly grated Parmesan or Pecorino cheese
- 2 x 170 g tins tuna, drained and flaked
- freshly ground black pepper
- extra Parmesan cheese, to garnish
- Heat the olive oil in a large pot (big enough to hold all the pasta) over a medium-low heat and gently fry the onion for 5 minutes, or until soft. Add the garlic and cook for a further minute, without letting it brown. Set the pot aside.
- Bring the water and salt to a fast boil in a separate large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
- While the pasta is boiling, whisk together the eggs, cream and grated cheese. Set aside.
- Return the pot with the onions to the stove, add the tuna and turn up the heat.
- Drain the spaghetti in a big colander, reserving a third of a cup of the boiling water.
- Quickly tip the spaghetti into the pot containing the hot onions and tuna, add the reserved water and toss well to coat.
- Remove the pot from the heat and immediately stir in the egg and cream mixture, gently tossing for a minute or more, so the heat of the spaghetti cooks and slightly thickens the sauce.
- Season to taste with salt and plenty of black pepper, and serve right away with a generous handful of extra grated Parmesan.
- Try adding a little finely grated lemon zest or chopped fresh parsley to the egg mixture, for extra zing.
- It’s important to remove the pasta and tuna mix from the heat before you add the egg mixture, or the eggs may ‘scramble’ in the pot and ruin the sauce.
- Other Pasta Grandé shapes you can use in this recipe: Gnocchi, Shells, Cavatappi, Elbows and Screws.
Try adding a little finely grated lemon zest or chopped fresh parsley to the egg mixture, for extra zing.