The "seafood carbonara" with fish instead of guanciale: Giulio Terrinoni's recipe | Chef Recipes | R
No guanciale or eggs, but a mix of seafood, pepper, and Parmesan: the 'seafood carbonara' from 2006 is a signature dish by Giulio Terrinoni
Keywords
- Pepper
- Giulio
- Guanciale
- Mix
- Eggs
- Dish
- Terrinoni
- Signature
- Quotseafood
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reportergourmet.com.
Ingredients
- 500 g of Spaghettoni
- 350 g of fish eggs (sole, sea bass, mullet, or mackerel as desired)
- 200 g of bottarga
- 4 tablespoons of Parmesan
- 30 g of white wine
- 1 clove of garlic
- Black pepper, salt, and extra virgin olive oil to taste
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