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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Danilo Bianchi


  • 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.