This delicious seafood carbonara blends surf and turf in a easy to make creamy pasta dish from the restaurant Dei Cantoni in Longiano, Emilia Romagna.
- 320 g rigatoni
- 400 g fresh baby calamari
- 150 g pork cheek (guanciale) or pancetta
- 50 g grey mullet bottarga you can also use tuna bottarga
- 1 small onion
- 30 g grated Parmesan.
- 3 eggs
- extra virgin oilive oil
- salt for pasta and to taste
- black pepper to taste
Finely chop the onion. Cut the pork cheek into small pieces. wash and clean the calamari and cut it into small pieces.
Put water onto boil for the pasta. Add salt once it starts boiling.
Cook the onion until it softens with a little olive oil in a frying pan or skillet.
Add the pork cheek to the pan with the onion. Cook until it starts to brown
Add the pieces of calamari to the onions and pork and let it cook for few minutes. Don’t let the calamari overcook. It only needs a few minutes
Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
In the meantime beat the eggs with a pinch of salt, some black pepper and the grated Parmesan cheese.
Drain the pasta and add it to the calamari, onions and pork cheek. Mix everything together well.
Add the beaten egg mixture to the pasta and mix again until the sauce looks creamy.
Sprinkle each plate with a little mullet bottarga and serve immediately.
The chef didn't give me exact quantities for 4 people so I had to use other calamari carbonara recipes as a guide.
You can serve this dish with other long or short pasta.
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