HOW TO PREPARE THE CARBONARA DI MARE

Pasta alla carbonara is an Italian recipe that many think of Lazio origin. The hypotheses are different and conflicting. The most accredited is the one that declares the birth in 1944. A young cook from Bologna found himself having to prepare a lunch on the occasion of the meeting between the English Eighth Army and the American Fifth Army in the newly liberated Riccione . Not having much on hand, he relied on bacon from US Army rations and fresh local produce. He certainly did not imagine creating the most copied recipe in the world. A recipe therefore with its own history.

The carbonara di mare is a variant that has conquered everyone. There are many variations of seafood recipes, practically every chef, every place has its own. There are those who put mussels like in carbonara in Livorno, others like chef Accursio Lotà , fish roe instead of chicken eggs, scallops and prawns instead of bacon. The fish can vary according to the season , as in other recipes, usually with clams, mussels, squid, shrimp. In some recipes the bacon remains in addition to the fish in others it is absent. The one you will find below is without.

Carbonara di mare is a dish that requires fresh preparation. Spaghetti are used but also other types of pasta such as bucatini, pici. Short pasta is used but it is the spaghetti that gives the most satisfaction.

There is only one carbonara and we know it. Creamy and well beaten, packed with pecorino, bacon and a good bell pepper. But what if we wanted to have a little fun and try making a seafood carbonara? It's entirely possible. Indeed, many chefs offer pasta, often long, made from eggs and then enriched with ingredients mainly from the sea. We assure you that the result is not terrible.

TOTAL PREPARATION

30 minutes

IT'S TIME TO COOK

15 minutes

INGREDIANTS:

• Square Spaghetti , 300 g;
• Swordfish, 100 g;
• Salmon, 100 g;
• Ton, 100 g;
• Extra virgin olive oil, to taste;
• Salt up, to taste;
• Egg yolks, 3;
• White wine, 5 ml;
• Wild fennel, to taste;
• Bottarga, q.b.;
• Caviar, 20 g; (optional)
• Sprouts, to taste (optional)

HOW TO PREPARE:

1. First, boil a lot of water with a little salt.
   In a bowl pour the egg yolks, white wine, a pinch of salt
   
   
2. Chopped fennel and grated bottarga. Bring everything to the fire, in a bain-marie, and emulsify everything while pasteurizing the eggs, stirring constantly with a blender.Once our egg sauce is ready, thick, smooth and homogeneous, we reserve.
   
   
3. Meanwhile, place the La Molisana square spaghetti in the previously heated water and cook. And meanwhile, cut the three fish into regular cubes: tuna, salmon and swordfish.
   
   
4. Season everything with oil, salt and pepper and let marinate for a few minutes.
   
   
5. Slightly brown on all sides.
   
   
6. Drain the pasta, add the egg cream, add the previously braised fish and serve.
   
   
7. Complete with a few dumplings of caviar, a few sprouts for garnish and a few leaves of wild fennel.