Cook the pasta in salted water, drain through a sieve, collecting 1 ladle of pasta water for the sauce.
Heat the butter in a pan, sauté the onion and garlic until they are colorless. Add drained tuna, mash lightly, season with salt and pepper.
Mix egg yolks with dill and finely diced gherkins in a bowl. In the low-fat version, mix in 1 ladle of the pasta water, otherwise add 100 ml of cream. Mix the pasta with the contents of the pan and add the beaten eggs. Let it bind lightly on the switched-off hob (from the pasta) while stirring. Not too long and not too hot so that the delicious ice cream does not turn into scrambled eggs. Season savory with salt and pepper.
The amount of gherkins can be increased according to taste or exchanged for capers. The sauce also tastes delicious with celery slices braised in the pan.
As with the normal carbonara, it is essential to use very fresh eggs with this recipe.