Tuna Carbonara
This quick and easy Tuna Carbonara pasta dish is the perfect cozy weeknight dinner, using basic pantry staples that come together in no time!
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Servings: 4
Ingredients
- 1 lb. spaghetti - or other long pasta noodle
- Kosher salt
- 3 large eggs
- 1 cup freshly grated Parmesan
- 4 ounces pancetta or bacon cubed or sliced into small strips* - or 2TBSP olive oil if omitting pork
- 3 cloves garlic, minced
- (2) 4.6-ounce cans Blue Harbor Fish Co. Wild Albacore Tuna in Water with Sea Salt - - drained
- Freshly ground black pepper - for garnish
- Freshly chopped parsley - for garnish
- Freshly grated Parmesan cheese - for garnish
Instructions
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente (tender yet firm). Drain and reserve 1 cup of pasta water.
- While pasta cooks, make sauce: In a medium bowl, whisk eggs and Parmesan until combined. Set aside.
- In a large skillet over medium heat, cook pancetta or bacon until crispy, about 3-4 minutes. Toss the minced garlic into the fat and saute for less than 1-minute to soften. Add drained tuna to skillet. Mix to combine. Alternatively, if omitting pork, add 2TBSP olive oil to skillet and follow the same instructions.
- Add the hot, drained spaghetti to the pan and toss for about 2ish minutes to coat in the bacon fat with tuna*
- Remove the pan from heat and pour the egg/Parm mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this doesn't happen).
- Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency (optional).
- Serve Tuna Carbonara in bowls, and garnish with fresh black pepper, chopped parsley and additional Parmesan. Dig in!
Notes
*If you're a pescatarian or do not eat pork: you can omit the suggested bacon or pancetta, but you'll want to use 2 TBSP olive oil to saute your garlic and tuna for flavor and healthy fat.
Most gluten-free pasta comes in a 12-ounce package, most wheat pastas come in a 1-lb package. Either is fine for this recipe.
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