Spaghetti with Seafood Carbonara

Method

1. Crush a clove of garlic (skin on) and place it in a pan with a whole sprig of parsley and extra virgin olive oil. Start the soffritto.
2. Add the cleaned mussels, then add white wine and a generous grind of black pepper. Cook until the mussels open (about 3 minutes).
3. Remove the mussel meat from the shells and set aside. Filter some of the cooking liquid and pour it over the mussels to keep them moist. Filter the remaining liquid and add it to the pasta cooking water.
4. Bring the pasta water to a boil. Meanwhile, crumble the pecorino cheese by rubbing it between your fingers to obtain a fine powder.
5. Prepare the cream: In a bowl, add the egg yolks, a little pepper, and the grated pecorino. Mix well until smooth. Then add a ladle of pasta cooking water gradually while stirring vigorously to emulsify.
6. Cook the spaghetti in salted boiling water for 2 minutes less than the package instructions.
7. When the pasta is 2 minutes from being done, add the mussels with their liquid to a large pan and bring to a lively boil. Transfer the pasta directly from the water to the pan.
8. Toss the pasta with the mussels, adding a little pasta water as needed. Cook until the pasta is al dente.
9. Turn off the heat. Add the egg and pecorino cream to the pasta and mix quickly and thoroughly, off the heat, to form a creamy sauce. If needed, add another ladle of pasta water to adjust consistency.
10. Serve immediately, with a final grind of black pepper and optionally a little extra pecorino.