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. Maybe part of the issue is the salt level of the meats we've all used?

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. La carbonara es una salsa tradicional de la cocina italiana que generalmente se aplica a las recetas de pasta, sobre todo a la pasta larga.

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, carbonara of the sea!!!. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

CARBONARA of the SEA!!! is one of the most popular of recent trending foods on earth. It's simple, it's fast, it tastes yummy. It's appreciated by millions daily. They are fine and they look fantastic. CARBONARA of the SEA!!! is something which I've loved my entire life.

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. Maybe part of the issue is the salt level of the meats we've all used?

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

Hay muchas y variadas historias del origen de la salsa carbonara y bastante confusión con la receta de la auténtica carbonara. Members of the Carbonari, and those influenced by them took part in crucial events in the Italian Risorgimento. 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!!

Steps 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..

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. Astazi a fost randul celebrelor paste carbonara si am ales varianta cu smantana ca sa poata fi mai pe gustul nostru. Combinatia dintre baconul usor afumat, smantana, galbenus si parimigiano regiano s-a dovedit a fi una excelenta si portiile generoase au disparut rapid din farfurii! Roasted Cabbage Carbonara: Roasted cabbage slices has become an extremely popular recipe around the internet!

So that's going to wrap this up with this exceptional food carbonara of the sea!!! recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!