Recipe by Luigi Pomata: Smoked Tuna Spaghetti Carbonara
Ingredients for 4 Servings
- 100 grams of smoked tuna
- 150 grams of mussels
- 320 grams of spaghetti
- 60 grams of pecorino cheese
- 1 red shrimp
- 1 bunch of parsley
- 1 clove of garlic
- 1 glass of white wine
- 1 bunch of marjoram
- 1 small white onion
- 2 whole eggs
- Olive oil, salt, pepper to taste
- Grated bottarga to taste
Method
Clean the mussels, wash, and dry them.
In a pan with olive oil and unpeeled garlic, brown the onion, then add the smoked tuna cut into strips.
In a pot, open the mussels with a mix of garlic and parsley, and deglaze with wine. Once the mussels start to release their water, filter the cooking liquid, add one whole egg and one yolk, and pasteurize in a double boiler until reaching 72 °C (162 °F), stirring continuously.
Cook the pasta until al dente, transfer it to the pan with the onion and tuna sauce and let it absorb the remaining water. Add the cleaned and chopped red shrimp with the juices from its head, the chopped parsley and marjoram, and the carbonara mixture. Season with salt and pepper and sprinkle with grated bottarga.
