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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carbonara of the sea!!!. It is one of my favorites. For mine, I will make it a bit unique. 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. CARBONARA of the SEA!!! is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook 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. Take seafood
  2. Prepare 300 grams raw prawns, shells removed
  3. Take 2 skinless salmon portion (250g each roughly) cut into lrg chunks
  4. Prepare 300 grams scollops
  5. Prepare 500 grams small clams/pippies
  6. Get 2 squid tube, cut into rings
  7. Prepare 1/2 cup white wine
  8. Make ready sauce
  9. Make ready 50 grams unsalted butter, cubed
  10. Get 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. Get 1 salt and pepper
  14. Get prawn shells
  15. Make ready extra
  16. Take 3 bacon rashes, roughly diced
  17. Prepare 1 red onion, chopped
  18. Make ready 3 garlic, crushed
  19. Prepare parmesan cheese
  20. Make ready 1 lemon, quartered for serving
  21. Get plain flour
  22. Get olive oil
  23. Get 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’s going to wrap it up for this special food carbonara of the sea!!! recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!