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.
- ¼ cup parmesan cheese
- 1 can tuna chunks
- 2 tbsp butter
- 1 pc small white onion
- 3-5 pcs. Parsley leaves(chopped)
- 4 cloves garlic
- ⅛ cup fresh milk
- ⅛ cup cream
- ¼ kg penne pasta
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp oil
- Water for boiling the pasta
- Bring the water with salt to boil and cook the pasta according to its label.
- After boiling the pasta, put it in ice water to avoid overcooking.
- In a heated pan, add the oil and butter.
- Saute the chopped garlic for 20 seconds then add the diced white onion. Stir until the onion translucent, add the tuna chunks, stir it again.
- Let the tuna reduce their oil.
- Seasoned with salt, pepper, fresh milk, chopped parsley, cook pasta and lastly the cream. Tossed it slowly.
- Turn the heat into low after adding the pasta.
- Add the parmesan cheese and toss again.
- Served while hot and with Garlic bread. Enjoy