Fusilli Lunghi alla Carbonara di Mare

The Carbonara di Mare is a seafood reinterpretation of the classic Roman dish, where guanciale is replaced with seafood. Here is a version with long fusilli:

Ingredients

• 400 g of long fusilli
• 200 g of chopped squid or squid rings
• 200 g of shelled shrimps
• 4 egg yolks
• 100 g of grated Pecorino Romano (or a mix with Parmesan)
• Extra virgin olive oil
• 1 clove of garlic
• Chopped fresh parsley
• Freshly ground black pepper
• Salt to taste

Preparation

1. Beat the egg yolks with the grated Pecorino cheese in a bowl, add a grind of black pepper and a pinch of salt. If the mixture is too thick, you can add a few spoonfuls of pasta cooking water later.

2. Clean the squid and cut them into small pieces or rings. Shell the shrimps and remove the intestine.

3. Heat a drizzle of extra virgin olive oil in a large pan and sauté the garlic. Once it’s golden, remove it and add the squid to the pan, letting them cook until they become tender.

4. Add the shrimps and cook them together with the squid for a few minutes until they change color.

5. Cook the fusilli in plenty of salted water, following the instructions on the package.

6. Drain the pasta al dente and transfer it to the pan with the seafood, reserving some cooking water.

7. Off the heat, immediately add the egg yolk and Pecorino cream to the fusilli and mix quickly, adding a bit of cooking water if necessary. The heat of the pasta will lightly cook the egg cream, which should remain creamy and not congeal.

8. Add fresh parsley and a new grind of black pepper, mix briefly again, and serve immediately.

The Fusilli Lunghi alla Carbonara di Mare are ready to be enjoyed with their unique flavor and the right balance between land and sea. Buon appetito!