CARBONARA of the SEA!!!. 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. However, Filipino style carbonara uses cream and milk, for this dish we added tuna to make it healthier and tastier.

Continue to cook until the texture of the bacon becomes crispy. This post was sponsored by Barilla. We really encourage everyone to get out there and make (or order!) their favorite pasta dish today and celebrate one of the world's most precious foods, pasta! You can cook CARBONARA of the SEA!!! using 23 ingredients and 11 steps. Here is how you achieve it.

Ingredients of CARBONARA of the SEA!!!

You need of seafood.
Prepare 300 grams of raw prawns, shells removed.
You need 2 of skinless salmon portion (250g each roughly) cut into lrg chunks.
Prepare 300 grams of scollops.
You need 500 grams of small clams/pippies.
You need 2 of squid tube, cut into rings.
Prepare 1/2 cup of white wine.
You need of sauce.
Prepare 50 grams of unsalted butter, cubed.
Prepare 1/2 cup of white wine (optional) but recommended.
Prepare 6 of eggs, separated.
You need 1/4 cup of parsley, chopped finely + extra for serving.
It's 1 of salt and pepper.
You need of prawn shells.
Prepare of extra.
You need 3 of bacon rashes, roughly diced.
You need 1 of red onion, chopped.
It's 3 of garlic, crushed.
Prepare of parmesan cheese.
You need 1 of lemon, quartered for serving.
You need of plain flour.
You need of olive oil.
It's 400 grams of linguine pasta.

Maybe part of the issue is the salt level of the meats we've all used? Regardless, DO NOT ADD the full amount of salt to the pasta water. For everyone who said that this Carbonara is too salty - table salt is double as salty as Kosher salt, so remember to cut the amount of salt in half if using table salt. Especially the spaghetti carbonara done traditional Italian style without the use of cream.

CARBONARA of the SEA!!! instructions

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..
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..
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..
Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked)..
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..
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..
Drain pasta..
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..
Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed..
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..
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..

Peanut butter jelly milkshake too jelat alrd. Vincent Tan: One of the best kept secret location in Singapore. Try the one with sea coconut. The majority of chefs agree that "true" carbonara has guanciale and not bacon or pancetta, although both make fine substitutions. The key to good spaghetti alla carbonara, like any good piece of cooking (and especially this one), is the quality of the ingredients.