Spaghetti tuna carbonara
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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