Tuna Pasta with Egg and Cheese Cream, an easy, quick, and very tasty first course, ideal for those who have little time but still want a simple and appetizing pasta dish suitable for the whole family.
It’s practically a sort of carbonara, revisited: I simply replaced the guanciale with tuna and for the egg and cheese cream, I used whole eggs instead of just yolks.
Tuna Pasta with Egg and Cheese Cream is one of those easy and quick recipes (practically while the pasta cooks, the sauce is prepared), which I often make and that everyone likes.
A tasty and alternative way to prepare pasta with tuna.
Let’s see together how to make the recipe for Tuna Pasta with Egg and Cheese Cream. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious first courses to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11.3 oz pasta (I use linguine)
- 5.6 oz tuna in oil
- 3 tbsps extra virgin olive oil
- 2 eggs
- to taste salt (for the pasta)
- 3 tbsps Grana Padano cheese (or Parmigiano Reggiano)
Tools
- 1 Pot
- 1 Frying pan
- 1 Chopper
- 1 Bowl
- 1 Grater
Steps
First, put a pot with plenty of water on the stove and bring it to a boil. Once boiling, add the linguine (or the type of long or short pasta you prefer) and cook them for at least 9 – 10 minutes (depending on the instructions on the box).
Meanwhile, prepare the sauce.
Heat 3 tbsps of extra virgin olive oil in a sufficiently large non-stick pan, add the onion, finely chopped with a manual chopper (practical and very fast), and let it golden. Then add the tuna and let it flavor for a few minutes.
Meanwhile, in a bowl or plate, beat the eggs and add the grated Grana Padano (or Parmesan or Pecorino) and mix well with a fork.
Once the pasta is cooked, drain it al dente and pour it into the pan with the tuna (if necessary, add a bit of cooking water), mix, then add the egg and cheese cream and toss for a few minutes to amalgamate everything well. Finish with Grana Padano flakes.
Here is the Tuna Pasta with Egg and Cheese Cream ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Tuna Pasta with Egg and Cheese Cream in the refrigerator for 1 – 2 days in an airtight container.
Tips and Variants
– Pasta: any pasta shape will be perfect, whether short or long. If you want a healthier version, use whole wheat pasta or Kamut pasta.
– Tuna: I used canned tuna in oil, after draining it. If you prefer, you can replace it with natural tuna or fresh tuna or other fish, such as swordfish or cod.
Did you know that …
This way the pasta won’t stick. If you want the pasta not to stick and be perfectly cooked, don’t pour it all at once into the boiling water, but a little at a time, so that the water continues to boil and the cooking is uniform. However, remember to stir regularly throughout the duration.
This way the pasta won’t stick. If you want the pasta not to stick and be perfectly cooked, don’t pour it all at once into the boiling water, but a little at a time, so that the water continues to boil and the cooking is uniform. However, remember to stir regularly throughout the duration.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR ON INSTAGRAM HERE
Go back to the Home Page to read other recipes
