CARBONARA of the SEA!!!
CARBONARA of the SEA!!!

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, carbonara of the sea!!!. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

CARBONARA of the SEA!!! is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. CARBONARA of the SEA!!! is something that I’ve loved my entire life. They are nice and they look fantastic.

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara.

To get started with this particular recipe, we must first prepare a few components. You can cook carbonara of the sea!!! using 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make CARBONARA of the SEA!!!:
  1. Get seafood
  2. Prepare 300 grams raw prawns, shells removed
  3. Take 2 skinless salmon portion (250g each roughly) cut into lrg chunks
  4. Get 300 grams scollops
  5. Prepare 500 grams small clams/pippies
  6. Make ready 2 squid tube, cut into rings
  7. Prepare 1/2 cup white wine
  8. Make ready sauce
  9. Prepare 50 grams unsalted butter, cubed
  10. Prepare 1/2 cup white wine (optional) but recommended
  11. Make ready 6 eggs, separated
  12. Prepare 1/4 cup parsley, chopped finely + extra for serving
  13. Get 1 salt and pepper
  14. Make ready prawn shells
  15. Prepare extra
  16. Make ready 3 bacon rashes, roughly diced
  17. Make ready 1 red onion, chopped
  18. Prepare 3 garlic, crushed
  19. Prepare parmesan cheese
  20. Get 1 lemon, quartered for serving
  21. Make ready plain flour
  22. Take olive oil
  23. Get 400 grams linguine pasta

Esta receta nace de la fusión entre la típica carbonara con nata y nuestra salsa al curry suave consiguiendo una receta de distinta, con un sabor delicado y que os prometo que os sorprenderá. Anímaros a probarla y ya sabéis …. a la cocina!! Ingredientes para hacer Carbonara al Curry. OST к дораме "Песчаное море". 陳雪燃 Xueran Chen (大漠經)(電視劇沙海主題曲 Tomb of the Sea OST).

Instructions to make CARBONARA of the SEA!!!:
  1. In a large fry pan, med-high heat, drizzle some olive oil then add the bacon, onion and garlic. Cook until soften but not crispy. Remove and place into a bowl.
  2. In same pan add the prawns, salmon and scollops. We're needing a nice brown colour but also slightly undercooked. Then set aside, on a plate.
  3. Still in the same pan. Save the juices from the seadfood. Add the prawn shells and cook off while crushing them. 20 minutes. With the lid on to produce liquid. Add the wine. Cook for another 10 minutes to cook off the alcohol and also still crushing the prawn shells to bring out maximum flavour. Strain in fine strainer, discard the shells. Add stock back to pan.
  4. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked).
  5. Sauce- Reduce the heat. Remove pan from heat to cool slightly then add the egg yolks and wisk. Then place back onto low heat and continue to whisk for roughly 10-15 minutes or until sauce thickens. Every now n then take pan off heat to control the temperature. Needs to be quite thick. Once thickened, slowly add the butter, cpl cubes at a time and whisk. Turn heat off.
  6. Meanwhile dry the squid rings thoroughly with paper towel. In a bowl, add flour and season. Toss the squid rings thoroughly and remove. Shake off any excess flour. Cook in batches in a deep fryer or shallow fry on the stove, until golden. Remove and drain on paper towels.
  7. Drain pasta.
  8. In the pot used for the pasta, med-high heat. Put in the clams/pippies and the wine. Lid on. Steam. Tossing gently every minute. Remove opened pippes. Lid on and shake. Repeat. Discard any unopened pippies after 10 minutes (if frozen) 5 minutes (if not frozen). Add 1/4 to 1/2 cup of the liquid to the sauce to thin it. Stir, taste and season if needed. Stir in the parsley and the onion, bacon mixture.
  9. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed.
  10. Pour on to a large platter and place the squid rings on top. Grate over some parmesan cheese and sprinkle over extra parsley and lemon quarters. Serve immediately.
  11. Note: if the sauce is to rich for your liking then add a teaspoon of sour cream. I also served this with crispy salmon skin and spring onions.

This Creamy Carbonara is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce. Simply delicious and so easy to make them at home. Carbonara is a relatively new phenomenon even in Italy. "A lot of the chefs and home cooks I've interviewed remember it being introduced in the For all the purist hand-wringing about the addition of cream, it's not going to ruin the dish; it just won't be carbonara anymore (Italian cookbook author Biba. The majority of chefs agree that "true" carbonara has guanciale and not bacon or pancetta, although both make fine substitutions.

So that’s going to wrap this up with this special food carbonara of the sea!!! recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!