Carbonara di Mare
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Per portion
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For 1 portion
- SpaghettiOr: Linguine, Tagliatelle100 g
- Shrimp freshOr: Frozen shrimp75 g
- Mussels freshOr: Clams75 g
- Eggs1 Stk
- Pecorino RomanoOr: Parmesan20 g
- Pepper 0.5 tsp coarseas needed
- Garlic cloves1 Stk
- White wine dry30 ml
- Parsley1 bunch
- Olive oil1 tbsp
- Pepper½ tsp
- Chili flakes¼ tsp
- Iodized salt 0.25 tbsp for pasta wateras needed
Step by step
- 1
Cook spaghetti in salt water al dente, reserve 1 cup of pasta water.
- 2
Whisk eggs with pecorino and plenty of pepper in a bowl.
- 3
Heat olive oil in a large pan, briefly fry pressed garlic and chili flakes.
- 4
Add shrimp and fry 2 minutes, remove.
- 5
Add mussels to the pan, deglaze with white wine and steam covered for 4 minutes until they open.
- 6
Return shrimp to the pan, add spaghetti and toss.
- 7
Remove pan from heat, work in egg-cheese mixture while constantly stirring.
- 8
Add pasta water as needed for a creamy sauce.
- 9
Serve immediately sprinkled with parsley.
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