No guanciale or eggs, but a mix of seafood, pepper, and Parmigiano Reggiano: the "seafood carbonara" from 2006 is a signature dish by Giulio Terrinoni that continues to amaze palates everywhere. We'll show you how to make it.
Giulio Terrinoni's Sea Carbonara
Ingredients for 4 people
- 500 g of Spaghettoni
- 350 g of fish eggs (sole, sea bass, mullet, or mackerel as desired)
- 200 g of bottarga
- 4 tablespoons of Parmesan
- 30 g of white wine
- 1 clove of garlic
- Black pepper, salt, and extra virgin olive oil to taste
Method
Remove the outer film from the fish eggs. Heat the oil in a pan and add the bottarga previously cut into strips.
When it becomes 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, then heat and deglaze with white wine until completely evaporated.
Cook the pasta in plenty of boiling water, drain it al dente, and toss it in the pan. Off the heat, add freshly ground pepper and serve in a deep dish, garnishing with slices of crispy bottarga and Parmesan. Drizzle with a little olive oil before serving.
