CARBONARA of the SEA!!!. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won't.

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). An easy to make seafood and pasta dish. Feel free to use whatever seafood you like, clams, shrimp, mussels, scallops, it works well with the sauce. You can have CARBONARA of the SEA!!! using 23 ingredients and 11 steps. Here is how you cook that.

Ingredients of CARBONARA of the SEA!!!

You need of seafood.
You need 300 grams of raw prawns, shells removed.
Prepare 2 of skinless salmon portion (250g each roughly) cut into lrg chunks.
It's 300 grams of scollops.
Prepare 500 grams of small clams/pippies.
You need 2 of squid tube, cut into rings.
You need 1/2 cup of white wine.
It's of sauce.
It's 50 grams of unsalted butter, cubed.
Prepare 1/2 cup of white wine (optional) but recommended.
You need 6 of eggs, separated.
You need 1/4 cup of parsley, chopped finely + extra for serving.
Prepare 1 of salt and pepper.
Prepare of prawn shells.
You need of extra.
It's 3 of bacon rashes, roughly diced.
Prepare 1 of red onion, chopped.
It's 3 of garlic, crushed.
You need of parmesan cheese.
It's 1 of lemon, quartered for serving.
It's of plain flour.
It's of olive oil.
It's 400 grams of 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. The majority of chefs agree that "true" carbonara has guanciale and not bacon or pancetta, although both make fine substitutions.

CARBONARA of the SEA!!! step by step

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..

The key to good spaghetti alla carbonara, like any good piece of cooking (and especially this one), is the quality of the ingredients. 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. One thing that I liked about this Bacon and Mushroom Carbonara (aside from its delicious taste) is its ease of preparation. Add bacon and cook in medium heat until the bacon fat gets extracted. Continue to cook until the texture of the bacon becomes crispy.