Tuna Carbonara Recipe. The Pinoy carbonara has evolved into a sweet and creamy white sauced spaghetti dish. This probably because of our Pinoy sweet spaghetti which have come to love by our kids and most of Pinoy. Out of curiosity I did tried the carbonara served on most fastfood courts on several occasions. These versions are creamy sweet, they use a lot of sugar and commercially sold cream. Not unless you eat at authentic pasta or spaghetti restaurant you are missing the true taste of the real carbonara. Carbonara is normally topped with bacon tidbits, garnished with mixed Italian herbs (marjoram, basil, rosemary, oregano, parsley, thyme, ect.) For the sauce beaten egg is mixed in the pasta right after turning the heat off. Here is my version using canned tuna chunks instead of the usual bacon.

1 kilo spaghetti, cooked

2 small canned tuna chunk in oil

1 pack carbonara cream mix

3 large size egg, beaten

1/2 head garlic, finely chopped

1 medium size onion, finely chopped

2-3 stalk parsley, finely chopped

3 tbsp. mixed Italian dry herbs

2 tbsp. butter

grated parmesan cheese

ground black pepper

salt

In a large skillet suttee garlic and onion in butter. Add tuna chunks and stir cook for 3-5 minutes. Add the carbonara cream mix diluted in 2 cups on water. Cook for 2-3 minutes at low heat, add in the mixed Italian dry herbs and ground pepper. Add the cooked pasta and mix thoroughly, cook for another 2-3 minutes until al dente. Season with salt to taste. Turn off the heat and mix in the beaten eggs immediately. Serve with grated parmesan cheese and garnish with parsley.