Chef Giulio Terrinoni's famous seafood carbonara is the perfect way to rekindle your love for the great Roman classic of carbonara. No mussels, calamari, or other fish. The chef focuses only on bottarga – at ease in a dish based on few ingredients where egg triumphs and unites the pasta. Terrinoni was gracious enough to share his recipe with us through the pastai of Unione Italiana Food and International Pasta Organization, divulging the secrets of his precious seafood carbonara. So – shall we try it?
The Sea Carbonara Recipe by Chef Giulio Terrinoni
Ingredients (for 4 people):
1 lb Spaghettoni
12 oz sea bass eggs (if you don't find them, use other fish eggs)
7 oz bottarga (fish roe)
4 tbsp Parmigiano Reggiano
2 tbsp white wine
1 clove garlic
black pepper, salt, extra-virgin olive oil
Method:
Remove the fish eggs from their outer film. Heat the oil in a pan and add the bottarga (previously cut into strips). Once it has become crispy, remove it from the heat and place it on a paper towel. In the same pot, add a clove of garlic and the fish eggs. Let them cook for a couple of minutes to heat and then add white wine, continuing to cook until it evaporates. Cook the pasta in boiling water and drain it al dente. Remove from the heat and add freshly ground black pepper and transfer to soup plates after decorating with slices of crispy roe and more parmesan cheese. Add a drizzle of oil and serve.