Method
Boil a pan of salted water, when boiling add the taggiatelli and cook for 8-10 until “al dente”, when cooked, tip into a sieve and drain, put to one side.
Break 2 eggs into a bowl and beat them together with the tuna, add the Philadelphia, spiced & season, mix to a smooth constituency.
Return the spaghetti to the saucepan, add the contents from the bowl and stir gently over a low heat until the eggs have set.
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