Seafood Spaghetti Carbonara
Ingredients
- 200g spaghetti
- 200g shrimp
- 100g clams
- 4 eggs
- 5 tbsp grated parmesan cheese
- 2 tbsp chopped parsley
- Olive oil as needed
- Water for boiling spaghetti
Seasonings
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp stock powder
- 1/2 tsp coarsely ground black pepper
Toppings
- Grated parmesan cheese
- Coarsely ground black pepper
Preparation
Wash and drain the clams and shrimp, rub with a little lime juice and set aside
Beat the eggs and parmesan cheese together until well mixed and set aside
Boil the spaghetti until al dente, following package instructions, about 12-13 minutes
Two minutes before spaghetti is done, in a separate pan, sauté garlic until fragrant, add shrimp and clams, then add salt, stock powder, and black pepper, cook for 30-60 seconds and turn off heat
Drain the spaghetti and, while hot, immediately add to the pan with seafood, add egg-cheese mixture and parsley, stir quickly to cook the egg and make it creamy with pasta heat
If the egg mixture is too runny and not creamy, turn on low heat and stir continuously until creamy, being careful not to overcook and scramble the eggs
Serve the spaghetti on plates, sprinkled with additional grated parmesan cheese and black pepper
Notes
Use fresh seafood and cook briefly to maintain juiciness
This is a seafood variation of traditional carbonara, replacing guanciale or bacon
