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Tuna Carbonara
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5 from 10 votes

Tuna Carbonara

Try our delicious and creamy tuna carbonara recipe with an improved version featuring butter, cheese, and parsley. Perfect for a quick and easy dinner.
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 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

Frequently Asked Questions:

Can I use tuna flakes instead of chunks for this creamy pasta dish?

Yes, you can use tuna flakes if that’s what you have available in your pantry. However, chunks or solid tuna are highly recommended because they give a meatier texture and hold up better in the creamy sauce. If you do use flakes, be gentle when stirring so they don’t completely break apart and disappear into the mixture.

How do I prevent the sauce from becoming too thick or lumpy?

To avoid a sauce that is too thick, make sure to add the liquids gradually while stirring continuously. If you’re using powdered cream of mushroom soup, always dissolve it in water first before adding it to the pan to prevent lumps from forming. You can also adjust the consistency by adding a little more milk if the sauce thickens too much while simmering.

Can I prepare this dish ahead of time and reheat it later?

Yes, you can prepare this dish ahead, especially if you’re planning for a busy day. When reheating, add a splash of milk or water to loosen the sauce since it tends to thicken as it cools. Heat it gently over low fire while stirring to bring back its creamy texture without drying it out.