Seafood Carbonara
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertFor 1 portion
- SpaghettiOr: Linguine, Tagliatelle100 g
- Fresh shrimpOr: Garnelen-tiefgekühlt75 g
- Fresh musselsOr: Venusmuscheln75 g
- Eggs1 Stk
- Pecorino RomanoOr: Parmesan20 g
- Garlic clovesOr: garlic powder, granulated garlic1 Stk
- Dry white wineOr: vegetable broth, non-alcoholic white wine substitute30 ml
- Parsley1 Bund
- Olive oilOr: sunflower oil, rapeseed oil1 EL
- PepperOr: white pepper, paprika powder½ TL
- Chili flakesOr: mild paprika powder, cayenne pepper¼ TL
- Iodized salt (for pasta water)as needed
Step by step
- 1
Cook spaghetti in salted water until al dente, reserving one 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 sauté pressed garlic and chili flakes.
- 4
Add shrimp and fry for 2 minutes, then remove.
- 5
Add mussels to the pan, deglaze with white wine and cover to steam for 4 minutes until they open.
- 6
Return shrimp to the pan, add spaghetti and toss.
- 7
Remove pan from heat, stir in the egg-cheese mixture constantly.
- 8
Add pasta water as needed to create a creamy sauce.
- 9
Serve immediately sprinkled with parsley.
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