Spaghetti alla carbonara with Tuna and Zucchini

Ingredients

• 2 cans (185 g each) Saupiquet tuna filet in the 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 spaghetti according to package instructions.

2. 2.

   Drain tuna fillets, reserving the olive oil. Wash and slice zucchini thinly; sauté in the reserved oil, seasoning with salt and pepper.

3. 3.

   Whisk together egg yolks, whole egg, heavy cream, and parmesan. Add hot zucchini, tuna, then pasta, heating briefly while stirring until sauce coats the noodles. Season generously with black pepper and serve immediately.