Carbonara di Mare

Carbonara di Mare

Classic carbonara takes a beach vacation. 


1 box bucatini
4 tablespoons of extra virgin olive oil
20 mussels, steamed and shell off, liquid reserved
½ pound medium size shrimp, shell off and cleaned
½ pound bay scallops
4 yolks
2 tablespoons Parmigiano, grated
2 tablespoons grated mullet bottarga
salt and black pepper to taste
½ tablespoons chives

1. Place a pot of water to boil
2. Meanwhile in a hot skillet sauté shrimp and scallops for one minute over high heat, add mussels and turn off heat
3. Separately mix yolks to cheese, salt and pepper
4. Cook pasta according to directions, drain reserving 1/3 cup of water, and toss with seafood mix over medium heat
5. Add yolk mixture being careful to keep it smooth, not overcooked – the goal is to cook the yolks enough so that they coat the pasta but don’t scramble
6. Serve with bottarga and chives before serving

Photo Credit: Lorenzo Boni

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