Tuna Carbonara

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      Tuna Carbonara

      8-oz pkg spaghetti pasta
      4 slices bacon
      4 eggs, beaten
      3 tbs heavy cream
      2 tbs butter, melted
      1 tbs olive oil
      1 red bell pepper, cut into strips
      3 cloves garlic, minced
      1 onion, chopped
      6-oz can white tuna, drained
      1 cup Parmesan cheese, grated
      1/4 cup parsley, chopped

      Bring a large pot of salted water. Cook the pasta according to the package directions until just al dente, reserving 1/2 cup of the pasta cooking water.

      Cook bacon until crisp in a large saucepan over medium heat.

      Drain on paper towels, crumble, and set aside.

      Drain off all but 1 tbs fat from the pan.

      Beat the eggs in a large bowl.

      Add cream and beat again.

      In the saucepan used to cook the bacon, add butter and oil and melt together over medium heat. Sauté the bell pepper, garlic, and onion in the fat until tender.

      Drain the pasta and add immediately to the pan with the peppers.

      Add the tuna and cook, stirring, until heated through.

      Add the egg mixture to pan. Cook and stir, lifting pasta with tongs to allow the sauce to coat the pasta thoroughly.

      Add the reserved pasta water, cheese, reserved bacon, and parsley, and stir until well-coasted and cheese has melted.  Serves 4

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