Carbonara di Mare (Seafood Carbonara)

Step 1

Boil the pasta according to the instructions on the package. You're looking for al dente texture.

Step 2

Meanwhile, cut the salmon in bite-sized pieces, removing the skin if necessary.

Step 3

In a frying pan, heat the olive oil and throw a whole garlic clove in for 1 minute, careful not to burn it. Remove and discard the garlic.

Step 4

Add the prawns to the pan and cook for 5-6 minutes until pink and slighty crisp. Remove the prawns from the pan.

Step 5

In the same pan, fry the salmon bits for 3-4 minutes, adding an extra dash of olive oil if necessary. Transfer the prawns back to the pan and cook together for another minute on low heat.

Step 6

Reserve 1 cup of pasta water and drain the spaghetti.

Step 7

In a bowl, whisk together the egg and yolks with a pinch of salt and freshly grated black pepper. Mix the Parmesan in, add a dash of pasta water, and set aside.

Step 8

Transfer the spaghetti to the pan. Toss everything well and turn off the heat. Add the egg mixture and toss well. The egg will cook from the residual heat, but make sure you toss the pasta well so you don't end up with overcooked bits. If the pasta looks too dry, add a bit more of pasta water.

Step 9

Divide the pasta into bowls, season with freshly grated black pepper, and serve immediately.