CARBONARA of the SEA!!!. 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.

CARBONARA of the SEA!!! 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. One thing that I liked about this Bacon and Mushroom Carbonara (aside from its delicious taste) is its ease of preparation.

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, carbonara of the sea!!!. One of my favorites food recipes. For mine, I'm gonna 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 in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes delicious. They're fine and they look fantastic. CARBONARA of the SEA!!! is something which I've 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. This post was sponsored by Barilla.

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

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

{Make ready of seafood.
{Get 300 grams of raw prawns, shells removed.
{Make ready 2 of skinless salmon portion (250g each roughly) cut into lrg chunks.
{Prepare 300 grams of scollops.
{Get 500 grams of small clams/pippies.
{Take 2 of squid tube, cut into rings.
{Prepare 1/2 cup of white wine.
{Make ready of sauce.
{Make ready 50 grams of unsalted butter, cubed.
{Prepare 1/2 cup of white wine (optional) but recommended.
{Take 6 of eggs, separated.
{Make ready 1/4 cup of parsley, chopped finely + extra for serving.
{Get 1 of salt and pepper.
{Prepare of prawn shells.
{Get of extra.
{Make ready 3 of bacon rashes, roughly diced.
{Get 1 of red onion, chopped.
{Get 3 of garlic, crushed.
{Make ready of parmesan cheese.
{Prepare 1 of lemon, quartered for serving.
{Take of plain flour.
{Prepare of olive oil.
{Make ready 400 grams of linguine pasta.

Add bacon and cook in medium heat until the bacon fat gets extracted. Continue to cook until the texture of the bacon becomes crispy. Fantastic comfort food in the form of soft, home-made gnocchi in a rich and creamy Carbonara sauce. When you've added enough flour to result in a soft dough, break tennis ball sized pieces off of the dough and roll into long strips on a floured surface.

Steps to make CARBONARA of the SEA!!!:

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..
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..
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..
Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked)..
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..
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..
Drain pasta..
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..
Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed..
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..
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..

The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the Italian Spaghetti alla carbonara. Preparation of the Spaghetti carbonara recipe step by step. We started this recipe by preparing the ingredients on the counter. We prepare a cutting board, a very sharp knife, a casserole, a frying pan and utensils such as a spoon and a wooden spatula.

So that is going to wrap it up with this special food carbonara of the sea!!! recipe. Thanks so much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!