Seafood Carbonara
Course: First CourseCuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesWhen you think of carbonara, I know, you secretly wish that you won’t be eating scrambled eggs with pasta. In this recipe, say no more to curdled carbonara! The Chefs at Lonno Lodge has made this simple recipe idiot-proof and even added a coastal twist. Trust me, your carbonara game is about to get strong.
Ingredients
120g Dried Spaghetti
50g Tuna Fillet
50g Rock Cod Fillet
50g Prawns
25g Parmesan Cheese
1 Egg
Extra Virgin Olive Oil
Black Pepper
Salt
Thyme
Directions
- Dice tuna and rock cod into cubes after washing and patting them dry.
- Wash and devein prawns. Pat dry.
- Drizzle some olive oil into a hot pan and add fish and prawns. Add a pinch of thyme, salt and black pepper. Sauté until they become opaque and white. Remove from heat and place the fish and prawns in a bowl to cool.
- Cook the pasta in salted boiling water.
- In a heat-resistant bowl, add the egg, a pinch of salt and pepper, and grated Parmesan Cheese. Using a whisk, mix the ingredients until it becomes a creamy thick sauce.
- When the pasta is cooked until al dente, drain and place into the bowl with the sauce. Combine the fish, prawns, pasta and sauce together and if it’s a little dry, add some of the hot pasta cooking water.
Notes
- This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.
