Ocean’s “Carbonara”

Name: Ocean’s “Carbonara”
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 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

35 minutes

Weeknight Weekend Gatherings Summer Recipes Garlic Lemon Pork/Sausage Seafood

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

Carbonara Recipes

Check out a variety of delicious Carbonara recipes from Barilla

Barilla® Spaghetti alla Carbonara | US_PROD-3c244539-0f88-4f05-ae82-7192288aca90

Ingredients

6 servings

1Pkg. Barilla^® Collezione Spaghetti

4Cups refined coconut oil, divided

1Lb. raw applewood smoked bacon, finely chopped, divided

1Bu lb.fennel, chopped, fronds reserved

8Large shallots, chopped

1Bunch Italian parsley, chopped

1Head garlic, chopped

10Whole black peppercorns, crushed

1-2Teaspoons crushed red pepper

48Littleneck clams, scrubbed well

2Cups Chardonnay

1Large head yellow or orange cauliflower

1Oz. dried Italian nettles or dried seaweed sheets (nori)

5Large sunchokes, very thinly sliced

3Large Meyer lemons, zested, segments removed

8Fresh farm-raised scallops (10-20 count)

24-32Frilly mu stard green leaves

3oz. farm-raised sustainable California caviar

1Small 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.