Seafood carbonara - recipe

Recipes / Italian Recipes
 28510   
 01 Oct 2014   
Subscribe to yellowsaffron for more great recipes ➤ http://bit.ly/yellowsaffronsub The seafood version of the carbonara is just as good as the original… if not better! Enjoy this rich and creamy pasta dish made with salmon, tuna and swordfish, or your favorite seafood. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** Here is the fish, I chose salmon, swordfish and tuna. Check for bones, especially the salmon: run your fingers over the fillet and remove any pin bones with tweezers. Now cut the fish into small cubes, about ½ inch (1 cm) thick. First cut into strips, then into cubes. You can replace the fish with other seafood if desired, such as shrimps or monkfish. For my carbonara, I decided to use thyme, but you can opt for dill for example, perfect with salmon, or mint, for a fresh touch. Strip the leaves from the woody stems, then roughly chop them. Move on to cooking: add the oil to a large pan and sauté a clove of garlic until just lightly golden brown. Peel and cut the garlic in half, to remove the green core. Let the garlic infuse the oil over a low heat, because garlic burns easily. Now add the diced fish and sauté for less than 1 minute. Just until white on the outside. Be careful not to break up the fish cubes while stirring. Sprinkle with thyme, salt, and turn off the heat. Then transfer the fish to a bowl, or the residual heat will continue to cook it. Before dropping the spaghetti into the boiling water, add salt. And while the spaghetti is cooking, prepare the sauce: I’m using 4 egg yolks and 1 whole egg. If you don’t want to waste the egg whites, you can use them to make meringues, a frittata or an angel cake, you can find the recipes on the Giallozafferano App. The eggs are used raw in this recipe, so make sure they are fresh and safe to eat, of course. A pinch of pepper, grated cheese, but add salt only at the end. While the spaghetti is cooking, take out a couple of ladlefuls of the pasta cooking water, you may need it to thin out the sauce, but let it cool a bit or the egg will curdle. The pasta is cooked, add to the bowl with the sauce and toss quickly. If it’s too dry, as said before, you can add a little of the pasta cooking water. Do not return the carbonara to the hot pot, or the egg will cook. It’s nice and creamy as you can see, just as it should be! Then add the fish, I‘ve already removed the garlic, add it at the last minute to avoid breaking up the cubes; stir gently, and while I’m plating up, let’s see together the ingredients needed for this recipe! Ingredients For 4 servings - 14 oz (400 g) of spaghetti - 3,5 oz (100 g) of fresh tuna - 3,5 oz (100 g) of swordfish - 3,5 oz (100 g) of salmon - 4 egg yolks + 1 whole egg - ½ cup (50 g) of grated grana cheese - 1 clove of garlic - A few thyme sprigs - a little extra virgin olive oil - pepper to taste - 1 pinch of salt
 

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