Carbonara di Mare
A delightful seafood twist on the classic Italian Carbonara, featuring fresh clams, mussels, and shrimp in a rich, creamy egg and Pecorino Romano sauce with spaghetti.
Nutrition per serving
Ingredients
Grain(1)
- Spaghetti- 320 gor other long pasta
Seafood(3)
- Clams- 500 gfresh, cleaned and purged
- Mussels- 500 gfresh, cleaned and debearded
- Shrimp- 200 gpeeled and deveined
Egg(1)
- Eggs- 2 large1 whole egg, 1 yolk only
Dairy(1)
- Pecorino Romano cheese- 80 gfinely grated, plus extra for serving
Spice(1)
- Black pepper- 5 gfreshly ground, to taste
Vegetable(1)
- Garlic- 2 clovesfinely minced
Oil(1)
- Olive oil- 30 mlextra virgin
Liquid(1)
- White wine- 100 mldry, e.g., Pinot Grigio
Condiment(1)
- Salt- 10 gfor pasta water and seasoning
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Unlock AI featuresInstructions
Prepare Seafood and Carbonara Sauce Base
Thoroughly clean the 500 g of clams and 500 g of mussels. Discard any open shells that do not close when tapped. Peel and devein the 200 g Shrimp. Finely mince the 2 cloves Garlic.
In a medium bowl, whisk together 1 whole large egg and 1 egg yolk (discard the remaining egg white) with 80 g of grated Pecorino Romano cheese and a generous pinch of freshly ground 5 g Black pepper. Set aside.
Ensure your seafood is very fresh. For clams and mussels, a good cleaning involves scrubbing them under cold running water and removing any 'beards' from mussels. Purge clams by soaking them in salted water for 20-30 minutes.
Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add the 320 g of spaghetti and cook according to package instructions until al dente. This will typically take about 8-10 minutes.
Before draining, reserve about 250 ml of the starchy pasta water. Drain the spaghetti and set aside.
The starchy pasta water is crucial for creating a creamy, emulsified sauce. Don't forget to save it!
Sauté Aromatics and Cook Seafood
While the pasta cooks, heat 30 ml in a large, deep pan or skillet over medium heat. Add the minced 2 cloves and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the cleaned 500 g and 500 g to the pan, then pour in the 100 ml White wine. Cover the pan and let the seafood steam for 3-5 minutes, or until the shells have opened. Discard any unopened shells.
Stir in the 200 g and cook for another 1-2 minutes, until they turn pink and opaque. Remove the pan from the heat.
Do not overcook the shrimp, as they can become rubbery. They cook very quickly!
Combine and Finish the Carbonara
Add the drained spaghetti directly into the pan with the seafood. Pour the egg and Pecorino mixture over the pasta and seafood. Immediately toss everything vigorously using tongs, ensuring the eggs emulsify with the hot pasta and seafood juices to create a creamy sauce. The residual heat will cook the eggs without scrambling them.
Gradually add small amounts of the reserved pasta water, about 30-60 ml at a time, while continuing to toss, until the sauce reaches your desired creamy consistency. Season with additional freshly ground 5 g to taste.
Serve immediately, garnished with extra grated Pecorino Romano if desired. This recipe makes 4 servings.
The key to a perfect Carbonara is to remove the pan from direct heat before adding the egg mixture. This prevents the eggs from scrambling and ensures a silky, creamy sauce. Work quickly!
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