Seafood carbonara | Luca Landi

Spaghetti alla chitarra made of Emilian pasta sheets in lightly smoked marinara sauce

Ingredients for 4 people

For the fresh pasta
9 egg yolks
3 whole eggs
600 g "00" wheat flour
charcoal and fresh herbs for smoking

Procedure

Knead all the ingredients well, let the dough rest for a few hours and roll it out about 2 millimeters thick. With the special "chitarra", make spaghetti and place them on a floured cloth.
Make a little charcoal glowing and cover with fresh herbs by letting the smoke escape inside the unlit oven, for about 20 min. Let them cool immediately.

To make the base sauce 

1 kg of fish bones
300 g of shellfish carapace
200 g heads of cuttlefish and squid
250 g of smoked bacon
A few pistils of saffron
White wine
Garlic, sage, onion for the stock

Procedure

Start by toasting the bacon then the fish in a pot with extra virgin oil, later cook the stock at a low flame and deglaze with white wine. Abound with black pepper and cook for 40 minutes, then strain through a fine strainer.

To make the dehydrated egg

3 fresh egg yolks
500 g borlotti bean puree
50 g sugar
150 g salt

Procedure

Soak the beans the day before, cook them in water, drain and puree them. Combine the bean puree with salt and sugar and cover the egg yolks with this mixture for 24 hours in the refrigerator. Wash the congealed yolks from the marinade and dry them at 90°C for a few hours, as needed.

To make the carbonara wafer

1 egg yolk
100 g grated Parmigiano Reggiano cheese
15 g black pepper mignonnette

Procedure

Process pepper in a mortar, add yolk and the Parmigiano Reggiano cheese. Roll out waffles very finely and dry them in a 95°C oven for 20 minutes.

To make the marinara

6 shrimps
6 scampi
120 g squid
120 g cuttlefish
1 kg clams
1 kg mussels

Procedure

Open the seafood in a pot with poached garlic and parsley, dry them completely preserving them in the water they have produced. At the time of seasoning the spaghetti, toast the shellfish and molluscs, previously cleaned, in a little extra virgin olive oil, finish cooking with a little white wine and once the alcohol has evaporated add the sauce previously made.

Dish composition

Cook spaghetti in boiling water previously salted but very stingily, shocked.
Heat the sauce, add some of the seafood water and pour in the spaghetti, finish cooking by adding the seafood and tossing with extra virgin Taggiasche olive oil. Sprinkle the spaghetti with grated marinated yolk and decorate with a carbonara wafer.


Photos by Brambilla-Serrani