Spaghetti tuna carbonara
Typical Roman cuisine dish , carbonara is without a doubt one of the most loved recipes in our country. Over the years, many variations have been created, there are those who add cream and those who prefer to replace the bacon with bacon, today we want to dare more and share with you a carbonara that is becoming more and more popular. We are talking about tuna carbonara, a fish-based first course ideal for those who want to try a new recipe, and perfect for surprising your guests with a simple and quick dish.The doses you find below are indicated for approximately 4 people. Add one egg yolk for each serving.
# Easy, Italian cousine
Ingredients
- 360 g Spaghetti
- 125 g Orlando yellowfin tuna in organic extra virgin oil
- 4 Egg yolks
- 1 sprig of parsley
- 1 clove of garlic
- 1 tablespoon extra virgin olive oil, tuna oil is excellent
- to taste Salt
- to taste pepper
Instructions
- The first thing to do is put water to boil in a tall pan, in the meantime we can dedicate to preparing the seasoning.
- In a pan let the garlic clove brown with extra virgin olive oil, then add the tuna.
- At this point we take a bowl and combine the egg yolks with the chopped parsley and pepper. We mix with the help of a fork until we have obtained a homogeneous and creamy consistency
- The water will be starting boiling, so we throw in the spaghetti and let it cook ‘al dente’.
- Take a ladle of cooking water and add it to the egg yolks, mix again with a fork and set aside.
- Drain the spaghetti, add it to the tuna and turn off the heat under the pan.
- Mix the spaghetti well with the tuna, add the egg yolk cream and continue mixing with the help of a spatula. Turn on the low heat for a few moments without ever stopping stirring.
- Before serving, add more pepper and bring to the table!
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