Dei Cantoni's Rigatoni with calamari carbonara and mullet bottarga
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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