Have you ever tried seafood carbonara? A refined and surprising interpretation of the classic Roman carbonara, where seafood meets the creaminess of egg yolks, creating a flavor combination that will conquer your palate. Perfect for a special dinner or for those who love fish dishes with an enveloping taste, this recipe is quick to prepare and suitable even for those with little cooking experience. The secret? Don’t overcook the egg and choose quality ingredients. Discover how to make it at its best!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz Spaghetti
- 1 clove Fresh garlic
- 2 tbsps Extra virgin olive oil
- 1 package seafood mix (frozen, 10 oz)
- 4 Egg yolks
- 3 tbsps Parmigiano Reggiano DOP
- Half glass Dry white wine
- to taste Salt
- to taste Pepper
- to taste Thyme
Preparation
Bring a pot of salted water to a boil and cook the spaghetti until al dente.
In a large pan, heat the oil with the whole garlic clove and let it brown slightly.
Remove the garlic and add the seafood mix still frozen.
Cook over high heat until the water released by the seafood has evaporated.
Deglaze with the white wine and let the alcohol completely evaporate.In a bowl, beat the egg yolks with the Parmigiano, a pinch of salt, black pepper, and a bit of thyme.
Add half a ladle of pasta cooking water to dilute the mixture and make it creamier.Drain the spaghetti until al dente and transfer them directly into the pan with the seafood, stirring to blend the flavors.
Turn off the heat and pour the egg cream over the pasta, stirring quickly to prevent the egg from cooking and becoming lumpy.Plate immediately and serve your seafood carbonara hot.
Finish with a sprinkle of black pepper and, if you like, a drizzle of raw extra virgin olive oil.
Useful Tips
Use fresh seafood for a more intense flavor.
Never cook the egg cream over high heat: the heat from the pasta will be sufficient to create a creamy texture.
You can substitute Pecorino for Parmigiano for a stronger taste.
Variations
With bacon: Add crispy bacon cubes for an extra savory touch.
Without dairy: Omit the cheese and add a bit of fish broth to maintain the creaminess.
With short pasta: Try the recipe with mezze maniche or paccheri for an even more enveloping version.
FAQ – Seafood Carbonara
Can I use only mussels and clams instead of the seafood mix?
Yes, you can customize the recipe by using only your favorite seafood, such as mussels and clams for a more delicate flavor.
Can I store seafood carbonara?
It’s best to consume it immediately. If leftover, you can store it in the fridge for one day, but the texture of the egg cream will change slightly.
Can it be made without eggs?
If you want an egg-free version, you can toss the pasta with a ricotta cream and a bit of cooking water to achieve a creamy result.
Seafood carbonara is a dish that surprises with its creaminess and balance of flavors. Perfect for a special lunch or a gourmet dinner without too much effort, it will win over anyone who loves pasta and fish. Try it and let me know in the comments what you think!
