Saturday, February 11, 2012

A Month of Food Blogging (10 of 28) : Seafood Carbonara

This recipe is very rich, but it's fast and delicious. We usually eat it with a hefty green salad. You can also eliminate the bacon all together (it's only about 40 calories per serving, but perhaps you're watching your saturated fat, or keeping kosher), and substitute olive oil for the bacon fat. If there's no bacon, I like to add some smoked salmon or trout to bring the smoky flavor back in.

Seafood carbonara

Servings: 2
Time: 15 minutes to thaw seafood, 15 minutes to cook
Planning Ahead: None, unless you want to thaw the seafood in advance.
The Funny Stuff: Block parmesan (or good quality pregrated parmesan)
Virtues: Fast, high in omega-3s
Downsides: Lots of fat from cheese and eggs, high cholesterol from the shrimp, lots of carbs.
Calories: 446

4 oz angel hair pasta, dry
2 oz parmesan
2 eggs
1 Tbsp parsley, chopped (optional)
1 slice bacon
4 large scallops
4 large shrimp
3 cloves garlic

reserved pasta water

If the shrimp and scallops are frozen, then thaw the shrimp and scallops in a ziploc in warm water. While the seafood is thawing, bring 4 cups water to a boil.

While the water is heating, shred the parmesan in the food processor. Crack the eggs over the shredded cheese, add the parmesan, and stir everything thoroughly.

When the water comes to a boil, add the pasta. Set a pasta timer for 12 minutes. Brown bacon over medium heat.

When the bacon is browned, remove it from the skillet, and add the seafood to the bacon fat, turning it every few minutes.

When the scallops are starting to crack, and are no longer translucent, the seafood is done.

Crush the garlic in with the seafood, and stir. Reduce the heat to medium low.

The pasta should be done at this point. Drain the pasta, reserving about a half cup of pasta liquid. Toss the pasta in the skillet with the seafood. Crumble the bacon over the top, and toss the noodles to coat them in the bacon fat and seafood juices.

Turn off the heat, and immediately, while the pan is still hot, add the egg and cheese mixture on top of the pasta. It needs to be hot enough to cook the egg and cheese, but not so hot that the egg cooks before it coats the pasta. Stir thoroughly.

Once the egg is incorporated, turn the heat on low again. Add the reserved pasta water (which should still be hot) a tablespoon at a time, stirring, until the pasta sauce reaches a creamy consistency.

I like mine moderately creamy, so I added about a quarter cup, but it's entirely a matter of taste.


Photo credits to Aaron Wood and Aleatha Parker-Wood.
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