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Pasta Carbonara with Tuna & Broccolini

Canned Tuna Recipes

Bumble Bee Recipes - Pasta Carbonara with Tuna & Broccolini

Pasta Carbonara with Tuna & Broccolini

By Chef Doreen Colondres

Carbonara is a traditional Italian recipe made with eggs, pancetta and cheese. This pasta carbonara with tuna, lemon zest and broccolini is a light, citrusy recipe that is full of flavor and easy to make.

Prep Time: 20 minutes
Servings: 6-Apr


2 cans (5 oz) Prime Fillet® Solid Light Tuna, Tonno in Olive Oil, drained

1 pound of orechiette pasta or penne pasta

2 whole eggs

2 egg yolks

Zest of 1 lemon

Salt and pepper to taste

4 ounces grated Pecorino Romano cheese

6 ounces bacon or pancetta

2 cloves of garlic, chopped

1 bunch of broccolini, cut in thirds

Extra cheese to garnish


Bring a pot of salted water to a boil. Add pasta and cook according to package directions, reserving 1 cup of the pasta water after cooking. Set aside until warm. In a small bowl, whisk together the whole eggs, egg yolks, lemon zest, pepper and grated cheese, and set aside. In a medium sized pan on high heat, add the diced pancetta and cook until fat renders. Add in the garlic and saute with the broccolini and the tuna for 2-3 minutes. Take egg mixture and slowly add the warm pasta water to temper the egg mixture.* Combine well. Add the pasta into the pan with the bacon, pour in the egg mixture and toss to coat. Serve immediately in warmed bowls and garnish with extra cheese to taste.


*The pasta water serves to temper the eggs. Slowly add the warm pasta water to the eggs so that ingredients combine without cooking the eggs. The warm water slowly raises the temperature of the eggs so that when adding warm ingredients like bacon and pasta, the eggs do not scramble.

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