Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Deglaze the pan with wine or broth to incorporate the browned bits into the final sauce.
- For creamy sauces, add cheese gradually over low heat and stir constantly to prevent clumping.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Festive Tuna Carbonara
Al dente fettuccine is tossed in a creamy sauce made with Knorr Cream of Mushroom, canned tuna, crispy bacon bits, red bell peppers, and Parmesan cheese for a rich and savory pasta dish perfect for festive holiday gatherings.
Instructions
- Boil water and add some salt. Cook the pasta based on package instructions. Separate the pasta from the pasta water. Set aside.
- Heat a pan. Add bacon and cook until crispy. Remove the bacon and set aside. Also remove half of the bacon fat and keep it for later use while leaving the other half on the pan.
- Combine butter and bacon fat on the pan. Heat the pan and let the butter melt.
- Once the butter and bacon fat mixture get hot enough, sauté onion and garlic until the onion softens.
- Add the tuna. Cook for 1 minute.
- Combine Knorr cream of mushroom with 1 ½ cup water. Mix well. Pour the mixture into the pot and let it boil.
- Add bell pepper, half of the parsley, and half of the Parmesan cheese. Stir.
- Mix in the fettuccine. Arrange until well blended. Note: add pasta water to make the sauce thinner, if needed.
- Arrange the tuna carbonara on a pasta bowl and top with crispy bacon, parsley, and Parmesan.
- Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Deglaze the pan with wine or broth to incorporate the browned bits into the final sauce.
- For creamy sauces, add cheese gradually over low heat and stir constantly to prevent clumping.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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