Tuna Carbonara Pasta: Thermomix Recipe

Tuna Carbonara Pasta: Thermomix Recipe;

Tuna Carbonara Pasta is the sea-style version of more famous Carbonara with eggs and pancetta. This version I am suggesting is the Tuna Carbonara Pasta using Bow Ties Pasta.

The tuna Thermomix carbonara that we call "di mare" which means "from the sea", is a very quick first course of fish to prepare, a reinterpretation of a classic with guaranteed success, especially among fish lovers. :-) I like to prepare it for summer guests, when the bacon may be a bit heavy and greasy ... with tuna it's a whole different story! Very good, I guarantee it! ;-) A king dish in Italian eating houses but also in famous French restaurants, carbonara is a dish prepared by everyone who loves it, each one making his own version. In this way, Tuna Carbonara is an excellent fish variation of it.

Egg's creaminess and sweet tendency of pasta must be accompanied by a fresh and savoury wine, while spiciness of black pepper and parmesan cheese flavours need to be balanced with a velvety and lingering-flavoured wine. Lastly, tuna requires a not so firm but very scented red wine, that would be able to support the dish richness. Therefore I suggest you choose the Negramaro Fish wine, a ruby red coloured wine, intense scent, heady and fruity, with a full, rounded and tangy taste.


(4 people)
- 2 eggs
- 2 yolks
- 4 tbsp grated pecorino romano + to taste to sprinkle on plates
- Freshly ground black pepper to taste
- 1/4 red Tropea onion
- 40 g extra virgin olive oil
- A tbsp balsamic vinegar
- 300 g fresh tuna cut into a single slice
- 1/3 measuring cup of white wine
- 650 g water
- coarse salt to taste
- 320 g pasta like vermicelli

Let's cook

Open the eggs and pour 2 whole eggs and 2 egg yolks into the mixing bowl. Mix 10 Sec.Speed 4

Add 4 tbsp of grated pecorino romano and plenty of freshly ground black pepper. Mix 5 Sec. Speed 5 and set aside in a bowl. 

Put ¼ of red onion in the mixing bowl and chop 3 Sec. Speed 7

If necessary, collect at the bottom and repeat. Add 40 g extra virgin olive oil and cook 3 Min. 100C Speed Soft

Pour a tbsp balsamic vinegar through the hole in the lid and cook 1 Min. Varoma Temp. Speed Soft without measuring cup. 

In the meantime, cut 300 g fresh tuna into chunks and add it to the mixing bowl. Cook 2 Min. 100C Speed Soft. 

Add ⅓ of a measuring cup of white wine and cook 1 Min. Varoma Temp. Reverse Soft Speed without measuring cup. 

Drain the tuna and set aside. 

Pour 650 g of water into the mixing bowl. 

Add the coarse salt, 320 g vermicelli pasta and cook for the time indicated on the package of the pasta 100C Reverse Soft Speed

Pour the tuna kept aside by the hole in the lid and continue to cook 1 Min. 100C Reverse Soft Speed

Pour the pasta into a bowl and leave it to rest for a couple of minutes. 

Pour in the eggs kept aside and mix. 

Serve with ground pepper and a sprinkling of pecorino romano.


You can replace the tuna with amberjack or bonito. 

Put the cooked tuna aside in a large bowl that can contain all the pasta, you will avoid getting too many things dirty. ;-) 

If the tuna sauce is abundant, reuse it to cook the pasta! Transfer it into a container, then pour it into the mixing bowl and add the amount of water necessary to reach 650 g. 

Pay attention to the amount of salt: pecorino romano is quite tasty

Translated from the Carbonara di Pesce: Ricetta Bimby
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