Ocean’s “Carbonara”
Ocean’s “Carbonara”
35 minutes total
- Classic Blue Box
- Expert
- Garlic
- Gatherings
- Lemon
- Pork/Sausage
- Seafood
- Summer Recipes
- Weekend
- Weeknight
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
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.