Recipe of Award-winning CARBONARA of the SEA!!!

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, carbonara of the sea!!!. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

CARBONARA of the SEA!!! is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. CARBONARA of the SEA!!! is something which I have loved my entire life.

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. My favorite recipe for authentic Italian pasta carbonara that's easy to make, full of the richest flavors, and made with four basic ingredients. This post was sponsored by Barilla.

To begin with this particular recipe, we must first prepare a few ingredients. You can have carbonara of the sea!!! using 23 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make CARBONARA of the SEA!!!:

1. Prepare seafood
2. Prepare 300 grams raw prawns, shells removed
3. Take 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. Prepare 1/2 cup white wine
8. Prepare sauce
9. Take 50 grams unsalted butter, cubed
10. Get 1/2 cup white wine (optional) but recommended
11. Take 6 eggs, separated
12. Take 1/4 cup parsley, chopped finely + extra for serving
13. Get 1 salt and pepper
14. Get prawn shells
15. Make ready extra
16. Prepare 3 bacon rashes, roughly diced
17. Get 1 red onion, chopped
18. Take 3 garlic, crushed
19. Get parmesan cheese
20. Make ready 1 lemon, quartered for serving
21. Make ready plain flour
22. Take olive oil
23. Make ready 400 grams linguine pasta

Reviews for: Photos of Spaghetti alla Carbonara: the Traditional Italian Recipe. The curing process is different and changes the flavor of the pasta considerably. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.

Instructions 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.

Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams. It's the no-food-in-the-house dinner of our dreams. All products featured on Bon Appétit are independently selected by our editors. One thing that I liked about this Bacon and Mushroom Carbonara (aside from its delicious taste) is its ease of preparation.

So that is going to wrap this up for this exceptional food carbonara of the sea!!! recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!