Sunday, May 19 2024

Who said that pasta carbonara is only the classic one with guanciale?

Seafood carbonara makes a delicious combination.


 

Who invented seafood carbonara?

There is no certain news about it: some believe it was thanks to a Bolognese cook intent on feeding the allied troops while there are those who bring it back to Rome on the occasion of Paul McCartney’s arrival in 1965.

In the seafood carbonara, the original recipe loses the guanciale in favor of mixed seafood (shrimp, mussels and real clams) while the egg-based sauce remains unchanged to bring to mind the timeless spaghetti carbonara.

Of course, the mixed seafood of the carbonara di mare can change according to taste, needs and available ingredients, giving us ever-changing but still delicious culinary trials.

Today you will see how to prepare seafood carbonara with clams and mussels.

Then let me know if you like it!!!

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 4  lbs of clams
  • 2 ¼ lbs of mussels
  • 2 cloves of garlic
  • parsley to taste
  • 3 egg yolks
  • 12 oz of Spaghetti
  • 1/2 cup of Pecorino Romano cheese
  • extra virgin olive oil to taste (a generous amount)
  • salt and pepper to taste

 

 

METHOD

Clean the mussels and clams.

Wash the parsley, chop it finely and keep it aside.

Put plenty of water for the pasta on the stove and, when it comes to a boil, salt it.

Take a large frying pan, insert the cleaned shellfish, stopper and cook over high heat until the shellfish have opened completely.

Then remove them from the heat, arrange them in a bowl, strain their cooking broth through a fine-mesh strainer and keep everything aside.

While the water comes to a boil, shell 3/4 of the shellfish.

Now prepare the cream: take a small bowl, pour in the egg yolks, add the grated Pecorino Romano, pepper and mix well.

When the water boils, throw in the spaghetti.

In the meantime that the pasta comes to cooking, take a large saucepan, pour in a generous amount of EVO oil, insert the two peeled garlic cloves and brown them over medium heat.

Then, pour in about ¾ of the shellfish cooking broth and bring it to a boil, keeping the flame medium.

Now, add the seafood and let it heat up.

When there are 2 minutes left until the spaghetti are cooked, take them out with the help of a ladle and pour them into the pan with the sauce you have prepared while keeping the heat high.

Stir continuously to obtain a creamy consistency.*

Remove from the heat and add the egg and Pecorino Romano mixture, mix well, stirring vigorously to obtain the cream.

Finish by sprinkling the seafood carbonara with chopped parsley and serve immediately!

*Add the remaining hot shellfish broth if necessary.

 

 

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