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Tuna Carbonara Recipe
|Vermicelli||8 Ounce (1 Package)|
|Boiling salted water||2 Cup (32 tbs)|
|Olive oil||2 Tablespoon|
|Red bell pepper/1 can, 7 ounce whole pimentos, drained and cut into thin strips||1 Large, seeded and cut into thin strips|
|Garlic||3 Clove (15 gm), minced / pressed|
|Canned chunky style tuna||9 1⁄4 Ounce, drained, flaked (1 Can)|
|Grated parmesan cheese||3 Ounce (1 Cup)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2557 Calories from Fat 1110
% Daily Value*
Total Fat 125 g191.7%
Saturated Fat 44.5 g222.7%
Trans Fat 0 g
Cholesterol 1032.5 mg
Sodium 2921 mg121.7%
Total Carbohydrates 183 g60.8%
Dietary Fiber 11.2 g45%
Sugars 15.9 g
Protein 165 g329.9%
Vitamin A 137.9% Vitamin C 293.5%
Calcium 113.7% Iron 75.1%
*Based on a 2000 Calorie diet
Drain, rinse with cold water, and drain again.
Meanwhile, in a wide frying pan over medium-high heat, melt butter in oil.
Add bell pepper and garlic; cook, stirring, until pepper is soft.
Add vermicelli and tuna; cook, stirring constantly, until heated through.
Remove from heat.
In a bowl, lightly beat eggs; pour over vermicelli mixture, then add cheese and parsley.
Toss gently with two forks until pasta is evenly coated; season to taste with salt and pepper.