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🍝 Spaghetti Carbonara with Tuna and Zucchini

634 kcal · 30 min · 4 servings

Ingredients

• 2 cans à 185 g Saupiquet tuna fillet (in finest olive oil)
• 350 g thick spaghetti
• 3 zucchini
• salt
• freshly ground black pepper
• 2 egg yolks (and 1 whole egg)
• 4 tbsp heavy cream
• 2 tbsp grated parmesan

Instructions

1. 1. Cook the spaghetti in salted water until al dente. Follow the instructions on the package.
2. 2. Open the can of tuna. Let the oil from the can drip into a small container.
3. 3. Wash the zucchini thoroughly. Trim the ends and slice the vegetable into thin rounds.
4. 4. Fry the zucchini slices in the collected tuna oil. Season them with salt and pepper.
5. 5. Whisk the egg yolks, the whole egg, the cream, and the parmesan in a bowl until smooth.
6. 6. Add the hot zucchini and the tuna to the egg-parmesan mixture.
7. 7. Remove the hot pasta from the heat. Add it immediately to the sauce and stir everything well.
8. 8. Let the pasta sit briefly in the warm sauce so it absorbs the liquid.
9. 9. Season the dish finally with plenty of black pepper.
10. 10. Serve the spaghetti immediately while hot.

Nutrition per serving

• kcal: 634
• Protein: 44 g · Fett/Fat: 23 g · Carbs: 64 g