This recipe needs no introduction. Almost everyone knows carbonara. No need for further description and how it tastes. We are already familiar with this pasta dish. So, let’s just have a bit of history. Carbonara is a an Italian pasta dish from Rome. The dish was created in the middle of the 20th century.
Many theories are available regarding the origin of the name carbonara;. The name is derived from the word carbonaro, which is the Italian word for charcoal burner. However, some believed that carbonara was first made as a hearty meal for Italian charcoal workers. In parts of the United States, the etymology of this word gave rise to the term “coal miner’s spaghetti”. Another theory suggested that it was created as a tribute to the Carbonari of charcoalmen, a secret society prominent in the early, repressed stages of Italian unification. The more commonly accepted theory is that it is an urban dish from Rome, but it is not connected with the Roman restaurant.
This recipe here is a variation. Cream is not used in most Italian dishes. Also, such creamy tuna carbonara will be good to those who have unexpected visitors as it is easy to prepare. SO, what are you waiting for? Enjoy a creamy pasta dish.
- 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
- ½ cup grated cheese
- 50 grams butter
- 5 cloves garlic, minced
- 2 medium size onion, chopped
- 1 liter water for cooking the pasta
- 1 small can button mushroom, sliced
- 1 bunch of parsley, chopped finely
- 1 (370ml) can evaporated milk
- ¾ cup water
- salt and pepper
- 1 tsp. salt
- 2 Tbsp. cooking oil
- 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 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.
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