Tuna Carbonara
2 portions
20m
What you will need
250 g spaghetti
olive oil
1 garlic clove
200 g tuna, drained
4 eggs
50 g parmesan, grated
1/2 cup water
50 g parsley
salt
freshly ground black pepper
lemon zest
(Nutritional facts 233 calories, 14.98 g fat, 9.23 g carbohydrates, 15.55 g protein, 493 mg cholesterol, 625 mg sodium)How to cook
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Boil the spaghetti to al dente in well salted water. Stir the pot right after you drop the spaghetti to make sure it doesn't stick together.
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Pour some oil into a pan, a couple of tablespoons maybe. I used the same pan that I used to cook the pasta after I rinsed it out and dried it.
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Toss in the garlic and the tuna. Let the garlic toast a bit.
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Beat the eggs together with the grated parmesan.
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Stir the spaghetti into the pot, followed by the water.
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Stir in the chopped parsley. Turn off the heat.
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The spaghetti and water should have cooled the pot slightly. But before adding the eggs, make sure that the pot is not too hot or the eggs will scramble. Also, don't stop stirring until the eggs and cheese cook into a silky sauce. If it turns out chunky at all, the pot was too hot.
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Finish with a little salt, black pepper and fresh lemon zest to taste.
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