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 for this tuna carbonara recipe 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.
How To Cook Tuna Carbonara
- 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 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
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.