Carbonara de marisco con gambas y calamares

Ingredientes

• 9 oz. fettuccine or tagliatelle
• 7 oz. raw king prawns, peeled and deveined
• 5 oz. calamari rings, cleaned
• 1 tbsp. olive oil
• 1 tbsp. butter
• 2 cloves garlic, finely chopped
• 1/3 cup plus 1 tbsp. heavy cream
• 2 egg yolks
• 2/3 cups freshly grated Parmesan (plus extra to finish)
• 1 tbsp. fresh chopped dill
• 1 tbsp. chopped flat leaf parsley
• freshly ground black pepper
• salt (for pasta water)
• lemon zest (optional)

Preparación

1. 1

   Bring a large pan of salted water to the boil.

2. 2

   Cook pasta until al dente

3. 3

   Reserve ½ cup of pasta water before draining.

4. 4

   --- The seafood ---

5. 5

   Heat olive oil and butter in a large frying pan over medium-high heat.

6. 6

   Season prawns lightly with salt & pepper

7. 7

   Sear prawns 1–2 minutes each side until pink. Remove and set aside.

8. 8

   In the same pan, quickly cook calamari for 1–2 minutes only (don’t overcook or it turns rubbery).

9. 9

   Remove and set aside.

10. 10

    --- Carbonara cream ---

11. 11

    Lower heat. Add garlic and sauté gently for 30 seconds (don’t brown).

12. 12

    Stir in the cream and let it gently simmer for 2–3 minutes.

13. 13

    In a bowl, whisk egg yolks with grated Parmesan and lots of black pepper.

14. 14

    --- Bring it together ---

15. 15

    Add drained pasta to the pan with the cream (heat on low).

16. 16

    Remove from heat.

17. 17

    Quickly stir in the egg & Parmesan mixture, tossing continuously.

18. 18

    Add a splash of reserved pasta water to loosen and create that silky carbonara texture.

19. 19

    --- Finish ---

20. 20

    Fold prawns and calamari back in.

21. 21

    Stir in chopped dill and parsley.

22. 22

    Adjust seasoning.

23. 23

    Finish with extra Parmesan and cracked black pepper.