Carbonara di Mare: A Delicious Seafood Twist on the Classic Pasta Dish
Category: Pasta
Servings: 4
Carbonara di Mare is a luxurious seafood variation of the classic Italian carbonara, where the rich and creamy texture of the egg-based sauce is perfectly complemented by the delicate flavors of tuna, swordfish, and salmon. The added complexity of wine and a touch of timo (thyme) brings a fresh and aromatic contrast to the savory seafood. Whether you’re hosting a special dinner or craving a unique pasta dish, this Carbonara di Mare will impress with its sophisticated blend of textures and flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Tuna (fresh, cut into cubes) | 100g |
| Swordfish (cut into cubes) | 100g |
| Salmon (cut into cubes) | 100g |
| Egg yolks | 6 |
| White wine | 60g |
| Parmigiano Reggiano DOP (grated) | 60g |
| Garlic (clove) | 1 |
| Fresh thyme (leaves) | 6 sprigs |
| Extra virgin olive oil | q.b. (as needed) |
| Sea salt | q.b. (as needed) |
| Freshly ground black pepper | q.b. (as needed) |
| Parmigiano Reggiano DOP (for garnish) | q.b. (as needed) |
Instructions
Step 1: Prepare the Pasta Water and Egg Mixture
Begin by bringing a large pot of salted water to a boil for the pasta. As the water heats up, separate the egg yolks (you’ll need 6 in total). Place them in a medium-sized bowl, then add the grated Parmigiano Reggiano cheese, fresh thyme leaves, a pinch of sea salt, and freshly ground black pepper. Whisk the ingredients together until the mixture is smooth and creamy. Set this aside for later.
Step 2: Prepare the Seafood
Ensure that there are no bones left in the salmon, then cut it into cubes of about 2 cm in size. Do the same with the swordfish, removing the skin before slicing it into cubes of equal size. Finally, cut the tuna into similar-sized cubes, aiming for uniformity to ensure even cooking.
Step 3: Cooking the Pasta
By now, the water should be at a rolling boil. Add the spaghetti and cook it for 2 minutes less than the package instructions suggest. The pasta should be slightly underdone, as it will finish cooking in the seafood sauce, allowing it to absorb all the wonderful flavors.
Step 4: Sauté the Seafood
While the pasta cooks, heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add the peeled garlic clove and sauté it until golden and fragrant, about 1 minute. Once the garlic is fragrant, add the seafood cubes (tuna, swordfish, and salmon) to the pan, searing them until they start to color lightly, about 2-3 minutes. After the seafood has begun to cook, deglaze the pan with the white wine. Let the wine bubble for a minute or so, allowing the alcohol to evaporate and the liquid to reduce slightly.
Step 5: Finish Cooking the Pasta
Once the wine has evaporated, add a ladleful of pasta cooking water into the pan to create a light sauce. Carefully scoop the pasta out of the water and add it to the skillet, tossing the spaghetti in the seafood and wine sauce. Let the pasta finish cooking in the pan, stirring often to ensure the sauce evenly coats the noodles. The starch from the pasta will help to thicken the sauce, creating a luscious, creamy texture.
Step 6: Combine the Seafood and Sauce
Once the pasta is al dente and has absorbed the sauce, remove the pan from the heat. Pour in the egg yolk mixture, stirring quickly to prevent the eggs from scrambling. The heat of the pasta will gently cook the yolks, creating a velvety sauce that coats the pasta. If needed, add a little more pasta cooking water to adjust the sauce’s consistency.
Step 7: Serve and Garnish
Taste the pasta and adjust the seasoning with more salt and pepper if desired. Serve the pasta on individual plates and garnish with additional freshly grated Parmigiano Reggiano cheese and a crack of black pepper. The rich seafood flavor paired with the creamy egg-based sauce will leave your guests asking for more.
Tips and Variations:
- Seafood Mix: While tuna, swordfish, and salmon work wonderfully in this dish, feel free to experiment with other seafood like prawns, crab, or scallops for a unique twist.
- Wine Pairing: For a perfect pairing, serve this dish with a crisp, dry white wine like Pinot Grigio or a light Chardonnay that complements the flavors of the seafood and pasta.
- Vegan Version: For a plant-based variation, try using non-dairy cheese and egg substitutes like silken tofu blended with nutritional yeast to replicate the creamy texture of the sauce.
This elegant Carbonara di Mare combines the best of both worlds—the creamy, comforting nature of a classic carbonara, elevated by the delicate and luxurious flavors of fresh seafood. The dish is simple to prepare but impressive in presentation and taste, making it perfect for a special dinner or a celebratory meal with loved ones.
