Cook pasta according to instructions or until al dente.
- 90 g canned tuna
- 30 g Parmesan cheese (grated)
- 2 pinches basil
- 2 pinches thyme
- 2 cloves garlic
- 1 bulb red onion
- ¼ pinch pepper
- ⅓ slice lemon (optional)
Meanwhile, chop garlic and onion. Open canned tuna and drain the oil. Sprinkle pepper and squeeze the lemon, if desired. Prepare the cheese, basil, and thyme.
- 200 g carbonara sauce
- 1 tsp olive oil (for greasing)
- 1 nonstick pan (small)
- 1 rubber spatula
Pre-heat the pan in low-medium heat. Grease with olive oil to set. Cook the garlic, onion, and tuna mixture. Blend the pasta sauce until heated through. Sprinkle thyme, basil, and half the grated cheese.
- 1 tongs
- 4 plates (for serving)
Remove from heat. Toss in the cooked pasta and mix. Serve in plate. Sprinkle the remaining cheese. You can add more cheese and herbs, if desired. Enjoy!