Carbonara di Mare (Seafood Carbonara) – Italian Style

Step 1: Clean the Shrimp

Remove the heads and carapaces from the shrimp. Carefully remove the intestinal tract from each shrimp. Set aside the heads and carapaces if you plan to make a bisque or broth.

Step 2: Clean and Cut the Squid

Remove the internal organs and the transparent cartilage from the squid. Peel off the outer skin. Wash the squid thoroughly under running water. Slice the squid bodies into small rings.

Step 3: Chop the Shrimp

Roughly chop the cleaned shrimp into smaller pieces.

Step 4: Prepare Mussels

In a large pan, add 30ml of extra virgin olive oil, parsley stems, 1 fresh chili pepper, and 1 clove of garlic (skin on). Heat over high flame.

Step 5: Cook Mussels

Add the mussels to the pan. Cover and cook for 3 minutes until they open. Season with a light sprinkle of black pepper. Deglaze with 50ml of white wine.

Step 6: Separate Mussels and Reserve Broth

Once the mussels are open, remove them from the pan. Separate the mussel meat from their shells, discarding the shells. Strain the mussel cooking liquid through a fine-mesh sieve into a bowl and set aside.

Step 7: Sauté Squid and Shrimp

Place the same pan back on the stove. Add another 30ml of extra virgin olive oil, 1 clove of garlic, and 1 fresh chili pepper. Add the chopped squid and shrimp. Sauté for 5 minutes until cooked through. Season with a pinch of salt and a light sprinkle of black pepper.

Step 8: Prepare Carbonara Cream

In a mixing bowl, crack 1 whole egg and separate 5 egg yolks, adding only the yolks to the bowl. Whisk the eggs thoroughly. Grate 40g of Pecorino Romano DOP and 160g of Parmigiano Reggiano into the egg mixture. Add a small amount of the reserved mussel broth to the mixture. Whisk until a smooth, homogeneous, and creamy consistency is achieved.

Step 9: Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Step 10: Combine Pasta and Seafood

Transfer the al dente spaghetti directly from the pot to the pan with the sautéed seafood. Add a ladle of the pasta cooking water to the pan. Continue cooking and tossing for the last 2 minutes to allow the pasta to absorb the flavors and create a starchy sauce.

Step 11: Add Fresh Parsley and Emulsify

Finely chop fresh parsley. Add the chopped parsley to the pasta and seafood. Remove the pan from the heat. Pour the prepared carbonara cream over the pasta and seafood. Mix vigorously and continuously until the sauce emulsifies and coats the spaghetti beautifully, creating a rich and creamy carbonara.

Step 12: Plate and Garnish

Serve the creamy seafood carbonara immediately in a large serving dish. Garnish with fresh cress for a touch of freshness and visual appeal.

• Do not discard shrimp heads and shells; they can be used to make a flavorful bisque or broth.

• Do not overcook the seafood; shrimp and squid cook quickly to remain tender.

• For a more delicate carbonara cream, use a higher ratio of Parmesan to Pecorino.

• Always remove the pasta from heat before adding the egg mixture to prevent scrambling.

• Add clams or small cuttlefish for more variety in seafood.

• Adjust the amount of chili pepper to your preferred spice level.