Sugo alla Carbonara di Pesce, a delightful twist on the classic Carbonara, is a creamy, flavorful Italian seafood sauce that will transport your taste buds straight to Italy. This dish beautifully combines the richness of fresh seafood with the creamy texture of eggs and the salty bite of Pecorino Romano cheese. It’s surprisingly simple to make at home and elevates any pasta dish to restaurant-quality. Whether you’re a seasoned chef or a home cook looking to impress, this recipe will guide you through each step to create a truly unforgettable Italian feast.
Ingredients for Your Sugo alla Carbonara di Pesce
Main Ingredients
- 1 lb mixed seafood (clams, mussels, shrimp, cod, or your choice)
- 12 oz linguine or spaghetti
- 4 large egg yolks
- 1 whole egg
- 1 cup freshly grated Pecorino Romano cheese, plus extra for serving
- 1/4 cup dry white wine
Flavor Enhancers
- 4 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Fresh parsley, chopped
- Lemon wedges
- Crusty bread for dipping
