CARBONARA of the SEA!!!
CARBONARA of the SEA!!!

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, carbonara of the sea!!!. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name. This post was sponsored by Barilla. We really encourage everyone to get out there and make (or order!) their favorite pasta dish today and celebrate one of the world's most precious foods, pasta!

CARBONARA of the SEA!!! is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. CARBONARA of the SEA!!! is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have carbonara of the sea!!! using 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make CARBONARA of the SEA!!!:
  1. Get seafood
  2. Make ready 300 grams raw prawns, shells removed
  3. Get 2 skinless salmon portion (250g each roughly) cut into lrg chunks
  4. Take 300 grams scollops
  5. Get 500 grams small clams/pippies
  6. Take 2 squid tube, cut into rings
  7. Get 1/2 cup white wine
  8. Make ready sauce
  9. Get 50 grams unsalted butter, cubed
  10. Make ready 1/2 cup white wine (optional) but recommended
  11. Get 6 eggs, separated
  12. Get 1/4 cup parsley, chopped finely + extra for serving
  13. Get 1 salt and pepper
  14. Make ready prawn shells
  15. Prepare extra
  16. Take 3 bacon rashes, roughly diced
  17. Make ready 1 red onion, chopped
  18. Prepare 3 garlic, crushed
  19. Prepare parmesan cheese
  20. Take 1 lemon, quartered for serving
  21. Get plain flour
  22. Take olive oil
  23. Make ready 400 grams linguine pasta

Regardless, DO NOT ADD the full amount of salt to the pasta water. For everyone who said that this Carbonara is too salty - table salt is double as salty as Kosher salt, so remember to cut the amount of salt in half if using table salt. At first things felt exciting, scary and just downright weird. The majority of chefs agree that "true" carbonara has guanciale and not bacon or pancetta, although both make fine substitutions.

Steps to make CARBONARA of the SEA!!!:
  1. In a large fry pan, med-high heat, drizzle some olive oil then add the bacon, onion and garlic. Cook until soften but not crispy. Remove and place into a bowl.
  2. In same pan add the prawns, salmon and scollops. We're needing a nice brown colour but also slightly undercooked. Then set aside, on a plate.
  3. Still in the same pan. Save the juices from the seadfood. Add the prawn shells and cook off while crushing them. 20 minutes. With the lid on to produce liquid. Add the wine. Cook for another 10 minutes to cook off the alcohol and also still crushing the prawn shells to bring out maximum flavour. Strain in fine strainer, discard the shells. Add stock back to pan.
  4. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked).
  5. Sauce- Reduce the heat. Remove pan from heat to cool slightly then add the egg yolks and wisk. Then place back onto low heat and continue to whisk for roughly 10-15 minutes or until sauce thickens. Every now n then take pan off heat to control the temperature. Needs to be quite thick. Once thickened, slowly add the butter, cpl cubes at a time and whisk. Turn heat off.
  6. Meanwhile dry the squid rings thoroughly with paper towel. In a bowl, add flour and season. Toss the squid rings thoroughly and remove. Shake off any excess flour. Cook in batches in a deep fryer or shallow fry on the stove, until golden. Remove and drain on paper towels.
  7. Drain pasta.
  8. In the pot used for the pasta, med-high heat. Put in the clams/pippies and the wine. Lid on. Steam. Tossing gently every minute. Remove opened pippes. Lid on and shake. Repeat. Discard any unopened pippies after 10 minutes (if frozen) 5 minutes (if not frozen). Add 1/4 to 1/2 cup of the liquid to the sauce to thin it. Stir, taste and season if needed. Stir in the parsley and the onion, bacon mixture.
  9. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed.
  10. Pour on to a large platter and place the squid rings on top. Grate over some parmesan cheese and sprinkle over extra parsley and lemon quarters. Serve immediately.
  11. Note: if the sauce is to rich for your liking then add a teaspoon of sour cream. I also served this with crispy salmon skin and spring onions.

At first things felt exciting, scary and just downright weird. The majority of chefs agree that "true" carbonara has guanciale and not bacon or pancetta, although both make fine substitutions. The key to good spaghetti alla carbonara, like any good piece of cooking (and especially this one), is the quality of the ingredients. One thing that I liked about this Bacon and Mushroom Carbonara (aside from its delicious taste) is its ease of preparation. Add bacon and cook in medium heat until the bacon fat gets extracted.

So that is going to wrap it up for this exceptional food carbonara of the sea!!! recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!