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Creamy Tuna Carbonara Recipe

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This recipe is an improved version of the simple tuna carbonara. Three additional ingredients I think is what makes this recipe stands from the rest, the butter for sautéing, cheese and parsley. Don’t forget those three ingredients for this carbonara as much as possible and if parsley is not available, you can omit it but it taste really good with parsley. And also don’t forget the cream of mushroom soup. You can buy condensed cream of mushroom soup in cans like Campbell’s which is recommended or you can use the dehydrated one sold in sachets like the Knorr cream of mushroom soup but you have to dissolve it in water before adding it to avoid lumps.

When buying tuna in cans, buy the tuna solids or chunks because it contains more fish meat compared to tuna flakes. And in my experience, tuna solids has a more desirable texture compared to flakes. Whether in brine or in oil in my opinion does not matter because it taste the same. When the tuna is in brine, you should drain it first because the brine might be too salty if you include when making the sauce.

Creamy Tuna Carbonara: The Nostalgic Turn of a Family Favorite

I still remember the first time I tasted this version of creamy tuna carbonara at my cousin’s house during one of our weekend family reunions. It was nothing like the traditional Filipino spaghetti that we often served for birthdays or fiestas. Instead, this pasta dish offers a deliciously savory sauce, fall-apart tender tuna that clings perfectly to each strand of pasta, balanced by the creaminess of the sauce. It was familiar but new enough that I knew I needed to learn how to make it. Through the years, it morphed from being a culmination of help from my uncle Mang Rudy, along with some fine-tuning input from my sister Marites, into what is today-a comforting dish simple enough for beginners but tastes like you spent hours in the kitchen.

Why This Tuna Carbonara Rocks

One characteristic that makes this tuna carbonara unique from others is the careful adding of few key ingredients. My sister Marites likes sautéing in butter instead of using oil for garlic and onions. She said that the butter gives a richness to enhance the flavor. The cheese and parsley round off the creaminess of the dish with just the right hint of saltiness and freshness. Of course, you can skip the parsley if you don’t have it on hand, but trust me on this one-you want to try it with that herb at least once. The final secret ingredient? Cream of mushroom soup. He insisted it was included once, and I never would have added it myself, but now I could not imagine not having it. Whether you’re using the product in the condensed form or the dehydrated type that dissolves in water, this gives the sauce an ideal texture and depth.

Selecting Quality Tuna

Next time I try this creamy tuna carbonara recipe, I shall remember one major advice that my cousin Lina gave me: choose tuna solids or chunks. Tuna flakes may be convenient to use and all that, but they just cannot offer the same meaty texture you get with the large chunks. It matters little that it should come in brine or oil. In case it is in brine, it would best be drained so you will not end up making the sauce too salty. If you’re using oil-packed tuna, this may add a little extra richness, but again, the main thing here is that you want those hearty pieces of fish to come through the creaminess.

Cooking the Pasta Just Right

Now, let’s talk about the pasta, be it spaghetti or fettuccine. Cooking it to just the right texture makes this dish work. I just recall that my Tita Nena once told me the trick when boiling pasta: salt and a little oil added to the water. Not only does it give flavor from within, but also prevents the pasta from sticking to each other if cooked in large quantities. One thing I learned was to sometimes stir the pasta so nothing sticks at the bottom of the pot. And don’t let it overcook! You want it “al dente,” or firm to the bite. When pasta is done, drain it and rinse it in cold water to halt further cooking and prevent sogginess while you’re getting on with the sauce.

A Simple Yet Flavorful Sauce

The sauce for this tuna carbonara dish is where the magic really happens. It starts by melting butter in a pan and sautéing garlic and onions until soft and fragrant. This step may seem simple, but it’s what forms the base of the sauce’s flavor. Mushroom slices next! I remember Mang Rudy would always say, “Don’t rush the mushrooms!

“Let them brown a bit at the edges because that’s the sear that adds subtle nuttiness to the sauce. Once your mushrooms are done, add your tuna and stir it well and then the cream of mushroom soup, the cheese, the milk, and the all-purpose cream. Simmer it gently until it thickens into this rich, creamy sauce.”. At this point, the aroma alone should have all household members wonder what is cooking.

The final flourish is chopped parsley stirred into the sauce, adds a pop of color and a light fresh flavor that plays nicely off the richness of the cream.

Food for Thought: The Evolution of Carbonara

Carbonara, originally an Italian dish, has taken on many forms as it journeyed across the world. Cream is absent in the original Italian version of carbonara, wherein eggs and cheese compose the base for the sauce. However, since carbonara was first adopted by other cultures of the world, numerous adaptations were done to suit the local tastes and ingredients available in these new places. Carbonara mixed with canned tuna and cream has become the commonly used alternative in the Philippines, and this tasty combination merges the richness of carbonara with the light flavor of the fish. No wonder the dish is a darling of many Filipino families.

Why This Tuna Carbonara Stands Out

Once prepared, you have two options; pour the creamy sauce directly over your cooked pasta or toss the pasta into the pan to coat each strand evenly. In either case, you end up with a perfectly balanced dish, rich in flavor but not overpowering. Garnish a bit more with parsley and grated cheese, and you’re ready. I can associate this creamed pasta with lazy afternoons spent at family gatherings, where cousins would run around and the air was filled with a symphony of comforting home-cooked meals. Tuna carbonara is a very simple dish to prepare yet has so much flavor to be able to make even the most mundane weeknight dinner a special affair to share with family or perhaps a bigger gathering.

 

Tuna Carbonara
Print Recipe
5 from 10 votes

Tuna Carbonara

This recipe is an improved version of the simple tuna carbonara. Three additional ingredients I think is what makes this recipe stands from the rest.
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

Cooking Tips for Tuna Carbonara:

Buying the Best Tuna

For the best texture and more generous chunks of fish, buy canned tuna solids or chunks rather than flakes. Solids have a meatier bite and hold up better in the sauce. If you're using tuna packed in brine, drain it really well to prevent your carbonara from being too salty.

Perfecting the Pasta

Cook pasta just until the al dente moment, that should be soft to the bite but not mushy in texture. It will retain its characteristic shape and texture when mixed with the creamy sauce. Under cold running water, briefly rinse it to prevent further cooking and turning into mush.

Making a Creamy Sauce

Stir in the cream of mushroom soup gently, so it doesn't develop lumps. Cook the sauce slowly, letting it soften without burning or curdling. The addition of parsley just at the end of cooking will ensure that its fresh flavor and vibrant color add more to the dish rather than impairing the overall taste and appearance.

 

Tuna Carbonara

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Reader Interactions

Comments

  1. more or less mac n cheese recipe…no need eggs like carbonara instead taste is likely same…congratz

  3. 5 stars
    I cook this all the time. I am not fond of carbonara until a friend introduced me to a tuna version which i instantly love. I love putting more tuna if i can and found out that simmering the sauce longer takes away the lansa of the tuna since it’s thouroughly cooked. I hope it helps to those concerned with the after taste.

  4. Hello I’m trying to make this I bought nestle cream (thick), The dark blue one At 300g. Is 300g the medium can? Can I use this? Thanks. Is condensed cream of mushroom at 298g the small one. I bought the jolly brand. Is this right? Thanks 🙂

  6. 5 stars
    Some people dont use their common sense, they just open their mouth without thinking at all.All kinds of recipes has its own variation.And it depends on you howto cook it in your own way.. Anyway, Sir Manny i love all your recipes.. Keep it up! God bless.

    • Hi Joys, thanks for the kind words. I agree with you because every one has different tastes and ways of cooking.

  7. i tried this last christmas and my family love it. Planning to try it on our Anniversary. but this time with added ingredients suggested ny others.

  8. if i use a tuna flakes in oil,should i remove/discard the oil?or can i just mix it or use it for as substitute for the butter on the saute part?thanks..

    • Hi Sarah, there is no need to discard the oil from the tuna. Your can also use the oil for sauteing but I still suggest using butter even a small amount.

  10. 5 stars
    Can I use lemon juice instead of calanmsi juice? Does it really work to take away or remove the fishy smell of tuna flakes? And how many calamansi or lemon can I use for one kilo of this carbonara? Thanks

    • Hi Delubyo,yes you can use lemon and amount can be a teaspoon for this recipe or more depending on your preference. Yes again it can remove the fishy taste or “lansa” of the fish.

  12. try adding 1 can of cream of mushroom and minced bell pepper to this recipe, it tastes better. 🙂

  16. I cooked this carbonara last Sunday and my children loves it , very easy too ! thanks for sharing ❤️

  17. 5 stars
    @Dexter, thanks for that additional info. I think you are right about adding calamansi to remove the fishy odor of the tuna.

    • Hi Ceazar, I think you can. But I’m not sure how. You can make a little research on using egg yolks and milk. Some recipe I see only uses eggs and cheese.

  21. What if i want to double my servings? Should i double the ingredients too? I tried it before and it distinguishes the taste of the tuna

  24. Hi ML,
    Yes you can use all-purpose cream and it depends to your taste how many packs you use. Try to use 1 pack first to be safe.

  29. If iam going to cook half kilo, all the ingredients will be also be divided into two? Like for example 200grams of cream,for one kilo pasta, but i decided to cook half kilo, the cream will be 50grams too or what?

    • @Sandy Lee
      Yes you just divide the ingredients to half. About the nestle cream, the medium size can is about 300 grams so find more or less 150 grams can.

  31. @Joy
    It depends on you if you want to drain and discard the oil or include it in the sauce. Thanks for your comment.

    @Dexter
    Thanks for sharing your ideas.

  32. Additional/optional:

    Calamansi (to remove the “langsa”)
    1 Can cream of mushroom (if you don’t have the button one)
    Sugar to taste
    Magic sarap to taste (no need for salt)
    Alaska Cream (I prefer Alaska over Nestle as the Nestle’s cream is too thick)

    voila!

    Happy Cooking!

    • 5 stars
      Hi Sir dexter, ask ko lang po if kelan ilalagay hung calamansi and how many pcs po ilalagay kung isang kilong pasta lulutuin.
      Thanks po,

  34. False, this is not a carbonara recipe. Carbonara does not have cream. The creaminess is made by patial cooking of eggs. Do some research next time.

    • @anna
      That’s how we cook it and I’m just sharing our recipe. By the way what is “patial”?

      • 5 stars
        I do it with eggs too to make it thicker but sill need cream,, patial is a typographically typed word of someone who corrects other peoples works.. hehe nicw post men keep it up!

    • 5 stars
      @anna
      authentic carbonara is made by partially cooked eggs but this is more of a PINOY STYLE carbonara. this is how we usually cook our tuna carbonara here in the Philippines, esp. at home. But if you do choose to eat carbonara in a restaurant, then you’ll be getting the authentic one, more often than not.