Spaghetti seafood carbonara. - Le ricette di Nieddittas
Recipe by Chef Luigi Pomata, of the Luigi Pomata Restaurant in Cagliari.
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Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Fine-mesh sieve
- Colander
- Saucepan
- Pot
- Skillet
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 100 g of Nieddittas
- 40 g smoked tuna
- 40 g smoked swordfish
- 320 g spaghetti
- 1 bunch of parsley
- 4 tails of red prawns
- Olive oil, salt and pepper to taste
- 2 whole eggs
- A knob of butter
- ½ lt vegetable stock
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