Tuna fish carbonara

Ingredients for 4 people

  • 250 gr short tubular pasta (mezze maniche)
  • 2 egg yolks
  • 100/150 gr tuna fish packed in oil
  • 80 gr grated Pecorino Romano DOP
  • 2 tblspns fresh cream
  • 1 clove of garlic
  • extra virgin olive oil to taste
  • salt and pepper to taste


In a pan, sauté the garlic in the oil; after a couple of minutes, add the tuna fish and simmer for about 5 minutes to bring out the flavor. In a bowl, beat the egg yolks together with the grated Pecorino, a pinch of salt, some pepper and the 2 tblspns of fresh cream. Boil the pasta in plenty of salted water. Drain and pour into the bowl containing the egg mixture. Add the tuna fish and mix well. Serve piping hot.

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