Seafood Spaghetti Carbonara from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
I had a dish like this on a trip to Venice in one of those amazing back-alley restaurants. For the mixed seafood, any combination of shelled shellfish (such as
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Ingredients
- 3 ounces (85 g) guanciale or pancetta, finely diced
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons freshly cracked pepper, plus more as needed
- 1 large egg, plus 3 yolks
- 1¾ cups (175 g) freshly grated Parmesan cheese
- 1 pound (455 g) spaghetti or other long pasta
- Kosher salt
- 2 tablespoons chopped fresh flat-leaf parsley or basil
- 2 cups (340 g) mixed seafood, cut into small pieces
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