A classic Italian pasta with cream-based sauce now made healthier with tuna instead of traditional pancetta.

Tuna Spaghetti a la Carbonara


4 liters water
1 tablespoon salt
2 tablespoons cooking oil
200 grams Ideal Premium Spaghetti
egg yolks
1/2 cup Angel Evaporated Filled Milk
1/2 cup all purpose cream
1/2 cup grated cheddar cheese
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup butter
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1-184 grams Century Tuna Chunks in Vegetable Oil, drained
2 tablespoons chopped parsley
toasted foccacia as siding (optional)


Boil water in a pot. Add 1 tablespoons salt and 2 tablespoons oil. Add pasta and cook for about 10 minutes.
Meanwhile, whisk in a bowl the egg yolks, milk, cream, cheese, salt and pepper. Set aside.
Heat butter in a Tefal sauté pan, fry onions until soft and transparent. Add mushrooms and tuna.
Drain pasta from boiling water then toss with onions, mushrooms and tuna. Turn off heat then immediately stir-in milk mixture and toss until thick and creamy.
Top with chopped parsley. Serve with toasted focaccia (optional).

Makes 3 to 4 servings.

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