On Carbonara Day 2021, could we not try the Sicilian version of this first course so loved all over the world? The Sicilian seafood carbonara is the fish variant of the traditional Roman dish which, even if it will probably make purists turn up their noses, will only make lovers of seafood (Sicilian and non-Sicilian) by the throat.
Carbonara day 2021
Before moving on to the recipe, #carbonaraday deserves a dutiful mention, the event created 5 years ago by the pasta makers of the Unione Italiana Food and supported by the International Pasta Organization . This is the day in which chefs, amateur cooks, food bloggers, influencers or simply gourmets get together virtually for a tasty social spaghetti dinner in the name of pasta, eggs, bacon and lots of flavour. If you want to participate, all you have to do is prepare "your carbonara" and share it on the web using the appropriate hashtag. We have given you the recipe…
The original recipe of seafood carbonara
As it is obvious to deduce, there is no original recipe for seafood carbonara . There are so many versions that I can't list them all: some prefer a carbonara with seafood , some with prawns , some with both. However, it is impossible to make it without eggs , we would get a dish that has little or nothing to do with the original. The important thing, however, is to guarantee diners that the seafood carbonara is creamy . That's how.
The ingredients of Sicilian seafood carbonara
If the Roman recipe calls for spaghetti, in our version we can resort to another format, always and only of quality. We suggest the busiate of whole ancient Sicilian durum wheat and the caserecce of organic Sicilian durum wheat semolina .
- 320-350 g of spaghetti
- 2 cloves of garlic
- 3 eggs
- 150 g of mussels
- 150 g of squid
- 150 g of prawns
- 1 tablespoon of grated pecorino
- 1 tablespoon of grated parmesan
- Salt and black pepper
- 1 bunch of fresh parsley
Preparation of seafood carbonara
- Clean the mussels . Cut the squid into pieces and peel and clean the prawns by removing the black thread inside. Pour plenty of water into a pot for cooking the pasta.
- In a large frying pan pour some oil and a clove of garlic. Once golden, add the squid. Let them cook for a few minutes.
- In a separate pan, however, pour the mussels, a clove of garlic and a bunch of parsley.
- Once they have opened, remove the mussels from their shells and transfer them to the pot with the squid. Let it cook for a few moments.
- Finally, add the prawns and cook for about 3 minutes. Turn off the flame and keep aside.
- Throw in the pasta and cook it al dente while you prepare the egg cream by mixing them in a bowl with the pecorino cheese, the Parmesan cheese, a little salt and pepper.
- Drain the pasta in the pan with the fish with a ladle of cooking water and finish cooking. As soon as cooked, remove from the flame and add the eggs.
- Stir vigorously and put back on the heat, but without letting the egg set. Serve with fresh chopped parsley on top.
