Yes, Seafood Carbonara is a Thing in Italy! | Authentic Italian Recipe

Discover Spaghetti Carbonara di Mare—Seafood Carbonara! A seafood pasta with the classic egg sauce famous to the Roman Carbonara.

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In this PIATTO™ video recipe, we present:

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Seafood Carbonara Recipe (Spaghetti alla Carbonara di Mare)
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What is Spaghetti Carbonara di Mare? This dish is a fish or seafood based pasta with the classic egg sauce famous to the Roman Carbonara. It’s most popular in the regions of Lazio, Toscana (Viareggio) and on the Romagnola Riviera. The idea is to use the fish or shellfish in place of the guanciale—a particularly appealing idea during the Italian Christmas Eve celebration when meat is avoided for religious reasons.

INGREDIENTS
mussels: 2.2 lbs (1 kg); beards removed
clams: 1 lb (500 g)
salmon filet: 2 ½ oz (80 g)
tuna filet: 2 ½ oz (80 g)
swordfish filet: 2 ½ oz (80 g)
shrimp: 4 (optional)
egg yolks: 5-6
olive oil: 2 tbsp
fresh garlic: 3 cloves
butter: 1 tbsp
black pepper: 1 tbsp; coarsely grated
fine salt: 1 pinch
spaghetti: 11 oz (320 g); we used ‘spaghetti grosso’
bottarga: optional, for grating on top

For Soaking the Clams to Remove the Sand
2 tbsp salt
4 cups water

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TABLE OF CONTENTS
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0:00 Intro
0:28 ingredients for Seafood Carbonara
1:13 How to Prepare and Steam Shellfish
5:11 Cooking the Fish
6:53 How to Pasteurize Carbonara Sauce
9:02 Finish and Serve!

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PRODUCTS USED IN THIS VIDEO
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CREDITS
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Production – Piatto LLC

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DISCLAIMERS
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