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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, carbonara of the sea!!!. One of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. CARBONARA of the SEA!!! is something that I’ve loved my whole life.

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

This category only includes cookies that ensures basic functionalities and security features of the website. 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. The majority of chefs agree that "true" carbonara has guanciale and not bacon or pancetta, although both make fine substitutions.

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.

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. 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. This Creamy Carbonara is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce.

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