RomanItalian
Tuna Carbonara
by Cucina con Ruben · 548K subscribers on YouTube
A creative twist on classic carbonara, substituting guanciale with ventresca tuna. The tuna is seared until crispy, then tossed with pasta, eggs, pecorino, and pepper for a rich, creamy sauce.
- Difficulty
- medium
Ingredients
7 items- Ventresca di TonnoTuna belly (ventresca); cut into strips
- 200 gPasta (Mezzemaniche or Rigatoni)short pasta like mezzemaniche or rigatoni
- 4 pcsEgg2 whole eggs + 2 egg yolks
- Pecorino Romanograted, to taste
- Black Pepperfreshly ground black pepper, to taste
- Olive Oil(optional) — a drizzle, to help cook the tuna
- Salta pinch
Method
- Cut the ventresca tuna into strips, similar to guanciale.
- Heat a pan over medium heat and add the tuna strips. If needed, add a drizzle of olive oil. Cook until crispy and golden.
- Season the tuna with a pinch of salt.
- Bring a pot of salted water to a boil and cook the pasta (mezzemaniche or rigatoni).
- In a bowl, combine 2 whole eggs and 2 egg yolks with grated Pecorino Romano and black pepper. Whisk until thick and creamy.
- Drain the pasta 2 minutes before it is fully al dente, reserving some pasta water.
- Transfer the pasta to the pan with the tuna. Add a splash of pasta water and toss over medium heat to emulsify with the tuna fat.
- Remove the pan from the heat (or keep on very low heat) and add the egg mixture. Toss vigorously to create a creamy sauce. If needed, adjust consistency with pasta water.
- Serve immediately, topping with additional crispy tuna, a generous grating of Pecorino Romano, and black pepper.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
