Seafood Carbonara

Preparation

1. STEP 1 OF 16

   Wash the parsley, dry it, and chop it: you need a tablespoon

2. STEP 2 OF 16

   Clean the garlic clove and the onion: slice the onion thinly

3. STEP 3 OF 16

   Set all these ingredients aside

4. STEP 4 OF 16

   Remove the beard that comes out between the two shells of the mussels, then wash them thoroughly under running water

5. STEP 5 OF 16

   Discard any that are already open

6. STEP 6 OF 16

   Place the mussels in a large saucepan, cover them with cold water, and put the saucepan on the stove: let them open over high heat for 5 minutes

7. STEP 7 OF 16

   Then strain the cooking liquid from the mussels and set it aside; remove the mussels from their shells

8. STEP 8 OF 16

   Discard any that remain closed

9. STEP 9 OF 16

   Bring slightly salted water to a boil in a pot

10. STEP 10 OF 16

    In a pan, sauté the garlic clove and finely chopped onion with the oil

11. STEP 11 OF 16

    Add the mussel cooking water and the shelled mussels, cook for 2-3 minutes

12. STEP 12 OF 16

    When the water in the pot boils, cook the pasta until al dente

13. STEP 13 OF 16

    While the pasta is cooking, break the eggs into a cup, separate the yolks from the whites, and mix the yolks with the parsley

14. STEP 14 OF 16

    Drain the pasta al dente and pour it into the pan with the sauté, add the yolks mixed with parsley, a little salt, and a generous grind of white pepper

15. STEP 15 OF 16

    Cook everything over moderate heat until the yolks begin to set

16. STEP 16 OF 16

    Serve immediately

Suggestions

• Pan

• Bowl

• Colander

General Information

Analysis

Macronutrients (100 gr)