Spaghetti Carbonara with Tuna

Last Updated on December 14, 2024

The classic spaghetti carbonara is prepared with pancetta or guanciale and a sauce of egg yolks and parmesan cheese. However, this base can be varied. Instead of the classics, try using quality canned tuna this time, you will be surprised how much you will like the spaghetti in this form.

Ingredients:

Ingredients for 4 servings: 500 g spaghetti 3 x 80 g Rio Mare tuna in olive oil 60 g Pecorino romano hard cheese 3 pcs of eggs 2 cl of olive oil pepper whole salt

Procedure:

In a large pot, boil salted water, add spaghetti at boiling point and cook for about 10 minutes, stirring occasionally.

While stirring, heat a dry skillet over medium heat, crush about 15 black peppercorns on a cutting board with the flat side of a knife and add to the hot skillet. The moment the pepper opens up, which means it will smell intense, add the tuna and one ladle of the salted water from the spaghetti pot. Turn down the heat and allow to warm through.

Separate the egg yolk from the egg white and whisk the yolk in a small bowl with a fork. Finely grate the pecorino romano.

Serving. It’s easier to pour the required water in advance into a bowl. Heat the pan with the tuna and reduce the water. Add the paste, it is important to stir thoroughly, add half of the grated Pecorino and half a ladle of water to create an emulsion between the oil and water. It takes patience, but the moment the fat from the cheese combines with the oil, a soft velvety consistency begins to form. Now the emulsion needs to be tasted and possibly seasoned.

Turn off the burner, add the beaten egg yolk and whisk together with the rest of the grated Pecorino until creamy.

Recommendation:

If you dare, you can grate the egg yolk while serving directly onto the paste. Not only does it look fabulous, it tastes even better. How to do it? Separate the 3 egg yolks from the egg whites, mix 300g of sugar and 300g of salt, pour about half of the sugar and salt mixture into a bowl, carefully place the yolks and completely cover them with the rest of the mixture. Put in a dark, dry place to dehydrate for at least 4 days. Once they are beautifully orange and firm, wash the sugar and salt under water and you can grate them directly into a paste. Buon Appetito.

Note:

Source: www.riomare.cz