VIDEO: Elizabeth Cooks! Carbonara di Mare

A true pantry dish when you’re in a pinch to fix dinner.


1/2 lb spaghetti

1 can of tuna

2 TB olive oil

2 tsp minced garlic

2 eggs

1/2 cup parmesan

pinch of black pepper

pinch of salt

1 cup pasta water


Boil pasta according to directions.

While the water is coming to a boil,

whip the two eggs in a large bowl

stir in parmesan

drain the tuna, add and mash with a fork

add olive oil, salt, pepper

drain the cooked pasta, reserving the cup of pasta water

Put hot pasta back in pot on low heat

Add mixture and toss with tongs.

Add enough pasta water to make a sauce consistency

Top with a little extra parmesan, if desired.



About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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