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Creamy Tuna Carbonara Recipe

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This recipe is an improved version of the simple tuna carbonara. 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 for this carbonara as much as possible and if parsley is not available, you can omit it but it taste really good with parsley. And also don’t forget the cream of mushroom soup. You can buy condensed cream of mushroom soup in cans like Campbell’s which is recommended or you can use the dehydrated one sold in sachets like the Knorr cream of mushroom soup but you have to dissolve it in water before adding it to avoid lumps.

When buying tuna in cans, buy the tuna solids or chunks because it contains more fish meat compared to tuna flakes. And in my experience, tuna solids has a more desirable texture compared to flakes. Whether in brine or in oil in my opinion does not matter because it taste the same. When the tuna is in brine, you should drain it first because the brine might be too salty if you include when making the sauce.

The Origins and Evolution of Carbonara

Carbonara, a beloved Italian dish, traditionally features a rich sauce made with eggs, cheese, pancetta, and pepper, often served with spaghetti. Its origins are somewhat mysterious, with various theories suggesting it was a meal for Italian charcoal workers, or that it gained popularity in Rome post-World War II due to American soldiers mixing eggs and bacon with pasta. This creamy carbonara recipe is a modern twist on the classic, infusing it with unique ingredients to create a deliciously comforting meal.

Essential Ingredients for Tuna Carbonara

What sets this carbonara apart are the three essential ingredients: butter, cheese, and parsley. Butter is used for sautéing, giving a rich base flavor. Cheese adds a creamy, salty depth, while parsley provides a fresh, herbaceous note that brightens the dish. Additionally, cream of mushroom soup is a crucial component, offering a creamy texture and umami flavor. This ingredient can be found in canned or dehydrated forms, with brands like Campbell’s and Knorr being popular choices.

Choosing the Right Tuna

For the best texture and flavor, opt for canned tuna solids or chunks over tuna flakes. Tuna solids offer more substantial pieces of fish and a preferable texture. Whether the tuna is packed in brine or oil is less important, but be sure to drain tuna in brine to avoid excess saltiness in your sauce. The quality of the tuna can significantly impact the overall taste and texture of your carbonara.

Preparing the Perfect Pasta

Start by boiling one liter of water in a deep pot. Add salt and a splash of cooking oil to prevent the pasta from sticking together. Whether you choose spaghetti or fettuccine, cook the pasta according to the package instructions. Stir the pasta occasionally to prevent it from sticking to the pot’s bottom. Once the pasta is al dente—tender yet firm—drain the water and rinse the pasta with tap water to stop the cooking process. This ensures your pasta retains the perfect texture.

Crafting the Creamy Tuna Carbonara Sauce

In a medium-sized saucepan over medium heat, melt butter and sauté finely chopped onion and garlic until tender. Add sliced mushrooms and cook until they are seared and slightly browned. Stir in the tuna and cook for another 1-2 minutes, seasoning with magic sarap (a popular Filipino seasoning), salt, and pepper.

Next, add milk, water, grated cheese, cream of mushroom soup, and Nestlé cream to the pan. Stir the mixture continuously and let it simmer until it comes to a boil. Continue cooking until the sauce thickens to your desired consistency. Finally, add chopped parsley, stirring briefly before turning off the heat. This ensures the parsley retains its vibrant color and fresh flavor.

Combining and Serving

Pour the creamy carbonara sauce over the cooked pasta, ensuring each strand is well-coated. You can also toss the pasta directly in the saucepan to mix everything thoroughly. Garnish with additional parsley and grated cheese for an extra touch of flavor and presentation. Serve immediately and enjoy the rich, creamy, and savory flavors of this upgraded tuna carbonara.

A Historical Twist: Carbonara Around the World

While carbonara is quintessentially Italian, variations of this dish can be found worldwide, each with unique regional twists. In Japan, for instance, carbonara is often made with a raw egg yolk placed atop the pasta, allowing diners to mix it in for added richness. In the Philippines, a sweetened version of carbonara includes a mix of evaporated milk and condensed milk, catering to the local palate’s preference for sweeter flavors. These global adaptations highlight the versatility and universal appeal of carbonara, making it a dish that can be continually reinvented.

Food for Thought: The Role of Pasta in Culture

Pasta, a staple in Italian cuisine, has a rich history dating back to ancient civilizations. It was a versatile and long-lasting food source, making it ideal for travel and trade. Today, pasta remains a beloved comfort food worldwide, with endless variations and recipes. Dishes like carbonara demonstrate how a few simple ingredients can be transformed into something extraordinary, embodying the essence of culinary creativity and tradition.

Wrapping Up

This creamy carbonara recipe is more than just a meal; it’s a testament to the evolution of culinary traditions and the joy of experimenting with flavors. By incorporating butter, cheese, and parsley, and utilizing quality ingredients like tuna solids and cream of mushroom soup, this recipe elevates a simple dish to a gourmet experience. Whether you’re a fan of classic Italian cuisine or looking for a new twist on a beloved favorite, this carbonara is sure to delight your taste buds and inspire your cooking adventures.

 

Tuna Carbonara
Print Recipe
5 from 10 votes

Tuna Carbonara

This recipe is an improved version of the simple tuna carbonara. Three additional ingredients I think is what makes this recipe stands from the rest.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta
Cuisine: Filipino
Keyword: creamy carbonara, pinoy style carbonara, tuna carbonara
Servings: 10 servings
Calories: 611kcal
Author: Manny

Ingredients

  • 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 pcs medium size onion chopped
  • 1 liter water for cooking the pasta
  • 1 small can button mushroom sliced
  • 1 small can cream of mushroom soup e.g. Campbell's condensed cream of mushroom soup
  • few stalks of parsley chopped finely
  • 1 370ml can evaporated milk
  • 3/4 cup water
  • salt and pepper
  • 1 tsp. salt
  • 2 Tbsp. cooking oil

Instructions

How to Cook Tuna Carbonara

  • 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 pasta 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, cream of mushroom soup 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. Or just toss the pasta on with the sauce and serve.

Video

Notes

Cooking Tips:

Choosing the Best Tuna

Opt for canned tuna solids or chunks rather than flakes for a better texture and more substantial pieces of fish. Tuna solids provide a more satisfying bite and hold up better in the sauce. If using tuna packed in brine, be sure to drain it well to avoid overly salty flavors in your carbonara.

Perfecting the Pasta

Cook the pasta until it is al dente, meaning it should be tender but still firm to the bite. This ensures the pasta holds its shape and texture when mixed with the creamy sauce. After cooking, rinse the pasta briefly with cold water to stop the cooking process and prevent it from becoming mushy.

Achieving a Creamy Sauce

To avoid lumps, add the cream of mushroom soup gradually while stirring continuously. Let the sauce simmer gently, allowing it to thicken without burning or curdling. Adding the parsley at the end of cooking helps preserve its fresh flavor and vibrant color, enhancing both the taste and appearance of the dish.

 

Tuna Carbonara

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Reader Interactions

Comments

  1. Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.

  2. more or less mac n cheese recipe…no need eggs like carbonara instead taste is likely same…congratz

  4. 5 stars
    I cook this all the time. I am not fond of carbonara until a friend introduced me to a tuna version which i instantly love. I love putting more tuna if i can and found out that simmering the sauce longer takes away the lansa of the tuna since it’s thouroughly cooked. I hope it helps to those concerned with the after taste.

  5. Hello I’m trying to make this I bought nestle cream (thick), The dark blue one At 300g. Is 300g the medium can? Can I use this? Thanks. Is condensed cream of mushroom at 298g the small one. I bought the jolly brand. Is this right? Thanks 🙂

  7. 5 stars
    Some people dont use their common sense, they just open their mouth without thinking at all.All kinds of recipes has its own variation.And it depends on you howto cook it in your own way.. Anyway, Sir Manny i love all your recipes.. Keep it up! God bless.

    • Hi Joys, thanks for the kind words. I agree with you because every one has different tastes and ways of cooking.

  8. i tried this last christmas and my family love it. Planning to try it on our Anniversary. but this time with added ingredients suggested ny others.

  9. if i use a tuna flakes in oil,should i remove/discard the oil?or can i just mix it or use it for as substitute for the butter on the saute part?thanks..

    • Hi Sarah, there is no need to discard the oil from the tuna. Your can also use the oil for sauteing but I still suggest using butter even a small amount.

  11. 5 stars
    Can I use lemon juice instead of calanmsi juice? Does it really work to take away or remove the fishy smell of tuna flakes? And how many calamansi or lemon can I use for one kilo of this carbonara? Thanks

    • Hi Delubyo,yes you can use lemon and amount can be a teaspoon for this recipe or more depending on your preference. Yes again it can remove the fishy taste or “lansa” of the fish.

  13. try adding 1 can of cream of mushroom and minced bell pepper to this recipe, it tastes better. 🙂

  17. I cooked this carbonara last Sunday and my children loves it , very easy too ! thanks for sharing ❤️

  18. 5 stars
    @Dexter, thanks for that additional info. I think you are right about adding calamansi to remove the fishy odor of the tuna.

    • Hi Ceazar, I think you can. But I’m not sure how. You can make a little research on using egg yolks and milk. Some recipe I see only uses eggs and cheese.

  22. What if i want to double my servings? Should i double the ingredients too? I tried it before and it distinguishes the taste of the tuna

  25. Hi ML,
    Yes you can use all-purpose cream and it depends to your taste how many packs you use. Try to use 1 pack first to be safe.

  30. If iam going to cook half kilo, all the ingredients will be also be divided into two? Like for example 200grams of cream,for one kilo pasta, but i decided to cook half kilo, the cream will be 50grams too or what?

    • @Sandy Lee
      Yes you just divide the ingredients to half. About the nestle cream, the medium size can is about 300 grams so find more or less 150 grams can.

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

    @Dexter
    Thanks for sharing your ideas.

  33. Additional/optional:

    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)

    voila!

    Happy Cooking!

    • 5 stars
      Hi Sir dexter, ask ko lang po if kelan ilalagay hung calamansi and how many pcs po ilalagay kung isang kilong pasta lulutuin.
      Thanks po,

  35. 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.

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

      • 5 stars
        I do it with eggs too to make it thicker but sill need cream,, patial is a typographically typed word of someone who corrects other peoples works.. hehe nicw post men keep it up!

    • 5 stars
      @anna
      authentic carbonara is made by partially cooked eggs but this is more of a PINOY STYLE carbonara. this is how we usually cook our tuna carbonara here in the Philippines, esp. at home. But if you do choose to eat carbonara in a restaurant, then you’ll be getting the authentic one, more often than not.