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Recipe by
Seafood carbonara is a rich and tasty first course, perfect for seafood lovers. Originating from Roman tradition, this variation of classic carbonara includes mussels along with the original ingredients. The result is a creamy, flavorful dish with a distinctive sea aroma. Be sure to use fresh ingredients for the best result. Preparing Seafood carbonara takes only a few steps and about 35 minutes in total. Serve it hot and enjoy every bite of this delicacy.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 16: Wash the parsley, dry it and chop it: you need one tablespoon
Step 2 of 16: Clean the garlic clove and onion: cut the latter into thin slices
Step 3 of 16: Set all these ingredients aside
Step 4 of 16: Remove the beard that comes out between the two shells of the mussels, then wash them thoroughly under running water
Step 5 of 16: Discard any that are already open
Step 6 of 16: Pour the mussels into a wide saucepan, cover them with cold water and place the saucepan on the stove: let them open over high heat for 5 minutes
Step 7 of 16: Then strain the cooking liquid from the mussels and set it aside; remove the shells from the mussels
Step 8 of 16: Discard any that remain closed
Step 9 of 16: Bring lightly salted water to a boil in a pot
Step 10 of 16: In a frying pan, sauté the garlic clove and the finely sliced onion with the oil
Step 11 of 16: Add the mussel cooking liquid and the shelled mussels and cook for 2-3 minutes
Step 12 of 16: When the water in the pot boils, cook the pasta until al dente
Step 13 of 16: While the pasta is cooking, crack the eggs into a cup, separate the yolks from the whites and mix the yolks with the parsley
Step 14 of 16: Drain the pasta al dente and pour it into the pan with the sautéed base; add the yolks mixed with the parsley, a little salt and a generous grinding of white pepper
Step 15 of 16: Cook everything over moderate heat until the yolks begin to thicken
Step 16 of 16: Serve immediately while very hot
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Eggs, and Molluscs
In gray: not detectedDetected
| Average values | Per serving453 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,419 kJ817 kcal | 754 kJ180 kcal |
| Fat | 33.4 g | 7.37 g |
| of which saturated fatty acids | 8.11 g | 1.79 g |
| Carbohydrates | 79.86 g | 17.62 g |
| of which sugars | 5.94 g | 1.31 g |
| Fibre | 3.31 g | 0.73 g |
| Protein | 49 g | 10.81 g |
| Salt | 0.77 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
