RomanItalian
Sea Carbonara
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy and indulgent twist on classic carbonara, made with fresh seafood and crustaceans instead of guanciale, enriched with egg yolks, pecorino Romano, and black pepper.
Ingredients
9 items- Egg YolksUse only the yolks
- Pecorino RomanoPlenty
- Black PepperTo taste
- ShallotFinely chopped
- Extra Virgin Olive OilFor sautéing
- Crostacei MistiFresh mixed crustaceans
- SaltA pinch
- SpaghettiSpaghettone or regular spaghetti
- ParsleyChopped fresh parsley
Method
- Separate the egg whites from the yolks; use only the yolks.
- Add plenty of pecorino Romano and black pepper to the yolks and mix to create a soft, fluffy cream.
- Prepare the fresh seafood: finely chop a shallot and sauté it in extra virgin olive oil until golden.
- Add the mixed crustaceans, a pinch of salt and pepper, and cook briefly.
- Cook the spaghetti (spaghettone) in boiling salted water.
- Chop fresh parsley.
- In the last minutes of cooking, finish the spaghetti risotto-style in the seafood pan.
- Remove from heat, add the yolk and pecorino cream, and toss vigorously to emulsify.
- Serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
