Spaghetti alla carbonara is a typical Italian first course from Rome, made with bacon, eggs and cheese. This recipe we offer here is a lighter version of this dish as we use seafood.
Ingredients for 4 people:
350 g of spaghetti
200 grams of cuttlefish
100 g of squid
100 g of cleaned and peeled shrimps
3 tablespoons extra Virgin Olive Oil
100 ml of white wine
2 ladles of fish stock
1 clove of garlic
Clean and cut the cuttlefish into small pieces and do the same to the squid. Finely chop the shallots and stir fry, then add the cuttlefish. After about ten minutes, add the squid, white wine and shrimp.
Add the fish broth, leaving a bit aside to add at the very end. Cook the spaghetti in salted water, al dente.
Drain the pasta and mix it in the pan along with the cuttlefish, squid and shrimp. If a little dry, add the fish stock. Then add the lightly beaten egg and stir.
Top with a sprinkle of black pepper and chopped fresh parsley, and your summer carbonara is ready!
Wine pairing: we recommend a white wine with good body and acidity as the Dogajolo Toscano Bianco IGT Carpineto