Creamy Tuna Carbonara
There was a cafe in my home town in the Philippines that I always go to just to eat their very delicious Tuna Carbonara. Whenever my friends asked me where we can have lunch or some afternoon tea, I would quickly suggest Port Café. I clearly remember their faces looking so irked and uninterested saying “No, not again! Let’s try another place please?” Because of this, I was inspired to create my own version of Tuna Carbonara. I tried to remember the different flavours I tasted while eating the pasta, and from that I identified each of the ingredients they used to make this scrumptious dish. And guess what, I never again suggested this café to my friends for us to eat at. Some of my friends here in Australia are not very fond of eating tuna. You can actually replace tuna with ham slices or even bacon bits. It will still have the same yummy goodness.
Course: Main Course
- 1 cup fresh Milk
- 1 cup all purpose cream
- Sliced spring onions scallion
- 1 cup sliced mushrooms
- 1 white onion minced
- 6 cloves garlic minced
- 1 can tuna in olive oil
- ¼ cup butter
- ½ tsp. ground black Pepper
- ½ tsp. dried oregano
- 1 tsp. cornstarch
- 2 tbsps. water
- 450 grams Fettucine I used Spinach Fettucine
- Salt and pepper
- Corn kernels optional
- Garlic bread optional
Heat butter in a large saucepan over medium heat. Stir in garlic and onions until softened.
Add milk and cream. Simmer for 5 minutes.
Add oregano and salt & pepper to taste. Simmer for another 5 minutes.
Dilute corn starch in water, then add in the pot. Then add the mushrooms.
Once the sauce is creamy, remove from heat.
Prepare pasta as per package instructions.
Top pasta with white sauce, tuna, corn kernel, and spring onions.
Serve and Enjoy!