Seafood carbonara

To prepare the seafood carbonara, start by heating the water for the pasta and salting it as soon as it comes to a boil. Meanwhile, separate the eggs. You’ll need 6 yolks 1 for this recipe. Pour into a bowl and add the grated Parmigiano Reggiano cheese 2, pepper, salt, and thyme leaves 3.

Beat with a whisk 4, then dilute with a little of the pasta cooking water 5. Make sure there are no bones in the salmon and remove the skin from the swordfish 6,

then cut the tuna 7, salmon 8, and swordfish 9 into cubes around 1 inch (2.5 cm) in size.

By this point the water should be at a boil 10. Toss in the pasta and undercook it by a couple of minutes. In the meantime, heat a little oil in a pan, and add the whole peeled garlic clove. Once the sauce is hot, add the fish cubes 11 and fry over high heat for around 1 minute. Remove the garlic 12,

add the white wine 13 and let it simmer. Once the alcohol has evaporated, remove the fish cubes with a skimmer 14, set aside, and lower the heat. Once the pasta is al dente, take a ladleful of water 15 and pour it into the pan,

drain the spaghetti, and add that too 16. Thicken for around 1 minute, stirring continuously 17 to release the starches from the pasta, adding some cooking water if necessary. Pour in the egg yolk mixture 18

and the fish cubes 19. Stir well and add a little more water from the pasta if necessary 20. Your seafood carbonara is ready. Plate it up while still piping hot and garnish with grated cheese and pepper to taste 21.