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Ocean’s “Carbonara”

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Ocean’s “Carbonara”

35 minutes total

Collezione Spaghetti is no longer available in the US. Barilla® Al Bronzo Spaghetti can be substituted for spaghetti pasta.

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Carbonara Recipes

Barilla® Spaghetti alla Carbonara

Check out a variety of delicious Carbonara recipes from Barilla

Ingredients

Serves 6

1 Pkg. Barilla® Collezione Spaghetti
4 Cups refined coconut oil, divided
1 Lb. raw applewood smoked bacon, finely chopped, divided
1 Bu lb.fennel, chopped, fronds reserved
8 Large shallots, chopped
1 Bunch Italian parsley, chopped
1 Head garlic, chopped
10 Whole black peppercorns, crushed
1-2 Teaspoons crushed red pepper
48 Littleneck clams, scrubbed well
2 Cups Chardonnay
1 Large head yellow or orange cauliflower
1 Oz. dried Italian nettles or dried seaweed sheets (nori)
5 Large sunchokes, very thinly sliced
3 Large Meyer lemons, zested, segments removed
8 Fresh farm-raised scallops (10-20 count)
24-32 Frilly mu stard green leaves
3 oz. farm-raised sustainable California caviar
1 Small piece cured fish roe (bottarga), such as Sardinian gold

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat 2 tablespoons coconut oil in large deep skillet on medium heat. Add 3/4 of the bacon, fennel (except fronds), shallots, parsley, garlic, and black and red pepper. Sauté until bacon is browned. Add clams and wine; cover. Cook until clams are completely open (discard any unopened clams). Remove clams from pan with tongs. Continue cooking broth, uncovered, while preparing remaining ingredients.

Step 2

Use box grater to grate cauliflower down to the stems. Arrange on rimmed baking sheet. Add a small amount of water. Bake until softened. Use fine grater to grate cauliflower stems; set aside.

Step 3

Cook remaining bacon in small skillet on medium heat until crisp. Drain; set aside.

Step 4

Use coffee/spice grinder or mortar and pestle to grind nettles into fine powder. Heat remaining oil in large saucepan to 350°F. Deep fry sunchoke slices until crisp. Drain well then dust with nettle powder.

Step 5

Strain clam broth; discard solids. Pour broth into blender; add cooked cauliflower. Puree until smooth; stir in lemon zest.

Step 6

Cook pasta as directed on package. Drain, reserving some of the pasta cooking water. Return pasta to pot. Add cauliflower sauce; mix well, adding pasta water as needed to achieve desired consistency. Season to taste with salt and pepper.

Step 7

Cut scallops into small pieces. Heat some of the remaining coconut oil in medium skillet on high heat. Add scallops; cook just until seared. Add to pasta in pot. Add clams and cooked bacon. Mix gently.

Step 8

Garnish each serving with lemon segments, mustard greens, caviar, grated bottarga, grated cauliflower stems, fennel fronds and sunchoke chips.

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