Carbonara di Mare (Seafood Carbonara)

Ingredients

• 300 g (10 oz)spaghetti
• 30 ml (2 tablespoons)olive oil
• 150 g (5 oz)fresh salmon
• 150 g (5 oz)king prawns
• 50 g (1/4 cup)grated Parmesan
• 1 clovegarlic
• 1 largeegg
• 3egg yolks
• to tastesea salt
• to tastefreshly grated black pepper

Instructions

1. 1

   Cook the spaghetti

   Boil the spaghetti according to the packet instructions until al dente.

2. 2

   Cut the salmon

   While the pasta cooks, cut the salmon into bite-sized pieces, removing the skin if needed.

3. 3

   Infuse the oil

   Heat the olive oil in a frying pan and add the whole garlic clove. Cook for 1 minute without letting it burn, then remove and discard it.

4. 4

   Cook the prawns

   Add the prawns to the pan and cook for 5–6 minutes, until pink and slightly crisp. Take them out of the pan.

5. 5

   Cook the salmon

   Fry the salmon pieces in the same pan for 3–4 minutes, adding a little more olive oil if needed. Return the prawns and cook everything together over low heat for 1 minute.

6. 6

   Reserve pasta water

   Reserve 240 ml (1 cup) of pasta water, then drain the spaghetti.

7. 7

   Mix the egg sauce

   Whisk the whole egg and yolks in a bowl with a pinch of salt and freshly grated black pepper. Stir in the Parmesan and a dash of pasta water, then set aside.

8. 8

   Toss the pasta

   Add the spaghetti to the pan and toss it with the seafood. Turn off the heat, add the egg mixture and toss thoroughly so the residual heat cooks it without forming overcooked bits. If the pasta seems dry, add a little more pasta water.

9. 9

   Season and serve

   Divide the pasta between bowls, season with freshly grated black pepper and serve straight away.

What is carbonara di mare?

Carbonara di mare is a seafood take on Italian carbonara. This version swaps the traditional guanciale for salmon and prawns, while egg yolks and Parmesan bring richness to the pasta.

The combination works best when the seafood is cooked separately and the egg mixture is tossed through the pasta off the heat. That gives the sauce a creamy coating without relying on cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 28g protein, 26g carbs, 21g fat.

The spaghetti supplies most of the carbohydrates, while olive oil, egg yolks and Parmesan contribute much of the fat. Salmon, prawns and eggs provide protein. For a more balanced plate, serve a portion with a simple salad or vegetables.

Choosing the seafood

Salmon: Cut it into similar-sized, bite-sized pieces so they cook evenly in the pan. Remove the skin if it is still attached.

Prawns: King prawns give the pasta substantial bites. Cook them until pink and slightly crisp, then take them out while the salmon cooks.

Build flavour in the pan

Garlic oil: A whole clove briefly flavours the olive oil without leaving pieces of garlic in the finished pasta. Keep it moving and remove it after 1 minute before it burns.

Same pan: Cooking the salmon where the prawns were cooked carries their flavour into the dish. Return the prawns for the final minute so they warm through together.

Keep the pasta al dente

Pasta timing: Follow the packet instructions and check the spaghetti near the end of the cooking time. It should be tender but still have a slight bite.

Pasta water: Save 240 ml before draining. A small splash helps loosen the egg and Parmesan mixture if the finished pasta looks dry.

Get a smooth egg sauce

Off the heat: Turn off the hob before adding the egg mixture. Tossing the eggs with the hot pasta lets residual heat thicken the sauce while reducing the chance of scrambled pieces.

Toss well: Work quickly and coat the spaghetti thoroughly. Add pasta water a little at a time if the sauce needs loosening.

Serve it straight away

Carbonara-style sauces are at their glossiest just after tossing, so divide the pasta into bowls and serve immediately. Finish with freshly grated black pepper as directed.

A simple green salad or lightly dressed vegetables can add freshness alongside the rich egg-and-Parmesan sauce.

Recipe notes & tips

• Cut the salmon into evenly sized pieces so they cook at a similar pace.
• Keep the garlic clove whole and remove it after its brief turn in the oil.
• Reserve the pasta water before draining the spaghetti.
• Turn off the heat before adding the egg mixture.
• Toss continuously after adding the eggs so the sauce coats the pasta evenly.
• Serve as soon as the sauce is mixed through.

Variations

• Add chilli: Stir a little chilli into the oil for a gentle kick.
• Use another pasta shape: Choose a similar amount of a long pasta that holds the sauce well.
• Try a different seafood mix: Replace some of the salmon with another fish cut into bite-sized pieces.
• Finish with lemon: Add a little finely grated lemon zest for a fresh note.
• Add fresh herbs: Scatter chopped parsley over the bowls just before serving.

Common mistakes to avoid

• Burning the garlic: Keep the clove whole and remove it after 1 minute.
• Overcooking the prawns: Take them out once pink and slightly crisp, then return them for only the final minute.
• Skipping the pasta water: Reserve it before draining so you can loosen the sauce if needed.
• Adding eggs over high heat: Turn the heat off first to help prevent overcooked egg pieces.
• Leaving the pasta dry: Toss in a little reserved pasta water until it looks coated.
• Waiting to serve: Bring the bowls to the table straight after tossing, while the sauce is glossy.

How to store

For the best texture, serve this dish immediately. If needed, refrigerate leftovers in a sealed container and use within 1–2 days; reheat gently in a pan with a splash of water, stirring until hot.

Frequently asked questions