How to Make CARBONARA of the SEA!!!

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, carbonara of the sea!!!. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

CARBONARA of the SEA!!! is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. CARBONARA of the SEA!!! is something that I’ve loved my whole 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. However, Filipino style carbonara uses cream and milk, for this dish we added tuna to make it healthier and tastier.

Steps to Make CARBONARA of the SEA!!!

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

Ingredients

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

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

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.

Instructions

Steps 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.

One thing that I liked about this Bacon and Mushroom Carbonara (aside from its delicious taste) is its ease of preparation. Add bacon and cook in medium heat until the bacon fat gets extracted. Continue to cook until the texture of the bacon becomes crispy. Quizás para los que estén más acostumbrados a la otra receta les resultará raro esta receta de carbonara sin nata pero la primera carbonara que probé fue ésta y para mi es la salsa clásica aunque puedes encontrar muchas variantes (como usar el huevo entero o añadirle nata pero no cebolla). This Creamy Carbonara is a plate of heavenly, creamy pasta.

As simple as that Recipe of CARBONARA of the SEA!!!

So that’s going to wrap it up for this exceptional food carbonara of the sea!!! recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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