Go Back
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.