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      Tuna Carbonara
      8-oz pkg spaghetti
      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 minced garlic
      1 onion, chopped
      6-oz can white tuna, drained
      1 cup grated Parmesan cheese
      1/4 cup chopped parsley
      Bring a large of salted water to a boil. Cook the pasta according to the package directions until just al dente.
      Meanwhile, 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 and add cream. 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.
      When the pasta is al dente, remove about 1/2 cup of the pasta cooking water and set aside. 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.
      Stir in the cheese, reserved bacon, and parsley, and serve immediately. Serves 2
      beaverhug smilie

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