TUNA CARBONARA

Prep: 10 minutes     Cook: 15 minutes    
Serves: 4 - 6

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.

Ingredients

  • 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

Method

  1. 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.
  2. 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).
  3. While the pasta is boiling, whisk together the eggs, cream and grated cheese. Set aside.
  4. Return the pot with the onions to the stove, add the tuna and turn up the heat.
  5. Drain the spaghetti in a big colander, reserving a third of a cup of the boiling water.
  6. Quickly tip the spaghetti into the pot containing the hot onions and tuna, add the reserved water and toss well to coat.
  7. 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.
  8. Season to taste with salt and plenty of black pepper, and serve right away with a generous handful of extra grated Parmesan.
Papa Grandé’s Tips
  1. Try adding a little finely grated lemon zest or chopped fresh parsley to the egg mixture, for extra zing.
  2. 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.
  3. Other Pasta Grandé shapes you can use in this recipe: Gnocchi, Shells, Cavatappi, Elbows and Screws.
  • 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
  1. 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.
  2. 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).
  3. While the pasta is boiling, whisk together the eggs, cream and grated cheese. Set aside.
  4. Return the pot with the onions to the stove, add the tuna and turn up the heat.
  5. Drain the spaghetti in a big colander, reserving a third of a cup of the boiling water.
  6. Quickly tip the spaghetti into the pot containing the hot onions and tuna, add the reserved water and toss well to coat.
  7. 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.
  8. Season to taste with salt and plenty of black pepper, and serve right away with a generous handful of extra grated Parmesan.
Papa Grandé’s Tips
  1. Try adding a little finely grated lemon zest or chopped fresh parsley to the egg mixture, for extra zing.
  2. 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.
  3. Other Pasta Grandé shapes you can use in this recipe: Gnocchi, Shells, Cavatappi, Elbows and Screws.

Related Hint

Tuna Carbonara

Try adding a little finely grated lemon zest or chopped fresh parsley to the egg mixture, for extra zing.

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