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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, carbonara of the sea!!!. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. CARBONARA of the SEA!!! is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook 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. Prepare seafood
  2. Get 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. Take 500 grams small clams/pippies
  6. Make ready 2 squid tube, cut into rings
  7. Prepare 1/2 cup white wine
  8. Take sauce
  9. Take 50 grams unsalted butter, cubed
  10. Make ready 1/2 cup white wine (optional) but recommended
  11. Make ready 6 eggs, separated
  12. Prepare 1/4 cup parsley, chopped finely + extra for serving
  13. Take 1 salt and pepper
  14. Make ready prawn shells
  15. Prepare extra
  16. Make ready 3 bacon rashes, roughly diced
  17. Get 1 red onion, chopped
  18. Take 3 garlic, crushed
  19. Get parmesan cheese
  20. Get 1 lemon, quartered for serving
  21. Make ready plain flour
  22. Take olive oil
  23. Take 400 grams linguine pasta

Continue to cook until the texture of the bacon becomes crispy. Maybe part of the issue is the salt level of the meats we've all used? 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.

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.

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. 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. La carbonara es una salsa tradicional de la cocina italiana que generalmente se aplica a las recetas de pasta, sobre todo a la pasta larga.

So that is going to wrap this up with this special food carbonara of the sea!!! recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!