Fusilli with Restl Carbonara

Cook fusilli al dente according to package directions, strain.

Peel and chop the onion and garlic, sauté lightly with the tuna in a hot pan with oil. The oil from the tuna can can be used right away as the fat.

Cut the mortadella into strips and add.

Mix in the pre-cooked fusilli, add the cheddar and mix well.

Mix the whipped cream with the yolks, season with salt and pepper, add the chili flakes and stir into the rest of the ingredients.

Season to taste with oregano and basil.

Preparation Tip:

Instead of mortadella and cheddar you can use other ingredients. Bacon, Emmental, etc. A great leftover dish that can be varied according to any taste and presence of ingredients.

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