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Creamy Tuna Carbonara Supreme

This recipe is an improved version of the simple tuna carbonara recipe. Three additional ingredients I think is what makes this recipe stands from the rest. The butter for sauteing, cheese and parsley. Don’t forget those three ingredients as much as possible and if parsley is not available, you can omit it but it taste really good with parsley.


1 kilo Spaghetti or Fettuccine pasta (you can use any pasta)
2 cans tuna solid in oil (184 grams per can)
1 medium size can Nestle cream
1 tsp. magic sarap
1/2 cup grated cheese
50 grams butter
5 cloves garlic, minced
2 medium size onion, chopped
1 liter water for cooking the pasta
1 small can button mushroom, sliced
1 bunch of parsley, chopped finely
1 (370ml) can evaporated milk
3/4 cup water
salt and pepper
1 tsp. salt
2 Tbsp. cooking oil

How to cook Creamy Tuna Carbonara Supreme:

  • In a deep pot put the 1 liter of water and bring to a boil.
  • Then add salt and cooking oil to prevent the pasta from sticking together.
  • Put the Spaghetti or Fettuccine and cook according to the instruction on the package.
  • Stir the pasta from time to time to avoid the pasta sticking on the bottom of the pot.
  • Check if the pasta is already cooked and tender, firm but not hard (al dente).
  • Then drain the water from the paste and fill the pot with tap water to prevent the pasta from overcooking.
  • Drain the water again and pour the pasta in a colander or strainer to remove the excess water.
  • Let it drain for a few minutes then transfer to a Tupperware or any container that can hold the pasta. Set aside.
  • In a medium size saucepan, in a medium fire, melt the butter and saute onion and garlic until tender then add the sliced mushrooms.
  • Stir fry the mushrooms until the sides are seared and a little brown.
  • Then add the tuna and stir fry for 1 to 2 minutes and season with magic sarap, salt and pepper.
  • Add in the milk, water, cheese and nestle cream and stir and simmer until the sauce boils.
  • Continue stirring until the sauce becomes thick. Add the parsley and stir again for a few seconds. Turn off heat.
  • Pour the carbonara sauce on top of the Spaghetti or Fettuccine and garnish with parsley and grated cheese.

Tuna Carbonara

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

7 Responses to “Creamy Tuna Carbonara Supreme”

  1. E James says:

    Regarding your creamy tuna carbonara recipe. How many servings will this recipe provide ?

  2. Manny says:

    @E James
    About 9 to 10 servings. But only 7 to 8 for people who have hearty appetites.

  3. anna says:

    False, this is not a carbonara recipe. Carbonara does not have cream. The creaminess is made by patial cooking of eggs. Do some research next time.

  4. Manny says:

    That’s how we cook it and I’m just sharing our recipe. By the way what is “patial”?

  5. joy says:

    Do i have to add the oil in tuna? Or just the tuna itself? Thanks

  6. Dexter says:


    Calamansi (to remove the “langsa”)
    1 Can cream of mushroom (if you don’t have the button one)
    Sugar to taste
    Magic sarap to taste (no need for salt)
    Alaska Cream (I prefer Alaska over Nestle as the Nestle’s cream is too thick)


    Happy Cooking!

  7. Manny says:

    It depends on you if you want to drain and discard the oil or include it in the sauce. Thanks for your comment.

    Thanks for sharing your ideas.

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