Seafood Spaghetti Carbonara

Name: Seafood Spaghetti Carbonara
Yield: Serves 4
Cuisine: American
Ingredients: 3 ounces (85 g) guanciale or pancetta, finely diced; 3 tablespoons extra-virgin olive oil; 2 teaspoons freshly cracked pepper, plus more as needed; 3 ounces (85 g) guanciale or pancetta, finely diced; 1 large egg, plus 3 yolks; 1¾ cups (175 g) freshly grated Parmesan cheese; 1 pound (455 g) spaghetti or other long pasta; Kosher salt; 1 pound (455 g) spaghetti or other long pasta; 2 tablespoons chopped fresh flat-leaf parsley or basil; 2 tablespoons chopped fresh flat-leaf parsley or basil; 1 large egg, plus 3 yolks; 2 cups (340 g) mixed seafood, cut into small pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

I had a dish like this on a trip to Venice in one of those amazing back-alley restaurants. For the mixed seafood, any combination of shelled shellfish (such as clams, shrimp, scallops, mussels, and/or crab) or fin fish (such as cod, halibut, or salmon) can be used.

Ingredients

3 tablespoons extra-virgin olive oil
3 ounces (85 g) guanciale or

Europe
Americas
Italy
United States
Fish course
Mediterranean
Pasta
California
Venice

Method

In a medium skillet, heat the olive oil over medium heat. Add the guanciale and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the pepper and cook, stirring until fragrant, 2 minutes more. Transfer the guanciale mixture to a large bowl and let cool. Stir in 1½ cups (