Ingredients
Scale
- 200g spaghetti
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (140g) can tuna in olive oil, drained
- 2 large eggs
- 50g Parmesan cheese, grated
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the spaghetti cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Do not brown.
- Remove the skillet from the heat. Add the drained tuna to the skillet and gently break it apart.
- In a small bowl, whisk together the eggs and grated Parmesan cheese. Season with black pepper.
- Add the drained spaghetti to the skillet with the tuna. Immediately pour the egg and cheese mixture over the hot spaghetti, tossing quickly and continuously to coat the pasta. The heat from the pasta will cook the eggs and create a creamy sauce.
- If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh parsley and extra black pepper.
Notes
- Use good quality tuna for best flavor.
- Do not overcook the garlic.
- Toss the pasta quickly to prevent the eggs from scrambling.
- Adjust the amount of Parmesan cheese and black pepper to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 280mg