Carbonara di Astice is a classic Italian dish that you can now learn to make at home. With lobster and deliciously made pasta, you have yourself a wonderful meal straight from Italy.
Carbonara Di Astice
SERVING: 2 People
TIME: 40 min
COOKING TIME: 25 min
- 【For The Imitation Lobster Meat】 ㅤ ㅤ ㅤ ㅤ
- 1 tbsp Extra virgin olive oil
- 1 clove Garlic
- 4 oz. Imitation lobster meat
- 【For The Paste】 ㅤ ㅤ
- 1 Qt Hot Water
- 12 oz. Fettuccine
- 【For The Scallops & Lobster】 ㅤㅤ ㅤ
- 1 tsp Extra virgin olive oil
- 2 large Scallops
- ⅛ tsp Salt
- 1 tbsp Butter
- 1 medium Lobster tails
- 2 tbsp White wine
- ⅛ tsp Thyme
- 【For The Egg Yolk】 ㅤ ㅤ
- 6 large Egg yolk
- ½ cup Grated parmesan cheese
- ¼ tsp Ground black pepper
- 【Garnish】 ㅤ ㅤ
- 1 tbsp Chopped parsley
- 1 tsp Mediterranean spiced bread crumbs (optional)
To prepare the carbonara, start by putting the water for the pasta on the fire and add salt.
Heat a drizzle of oil in a saucepan, add the peeled and sliced clove of garlic. Add the lobster and cook for 1 minute.
Remover the lobster and set aside. Add the scallops to the pan and let cook one side for 3 minutes. Add salt on the raw side. Once one side is cooked, turn the scallops to cook the other side and add salt to the previously cooked side.
Now add the butter and the lobster tail. Add the wine to the saucepan and let it cook until all the alcohol has evaporated about 3 to 5 minutes.
Now remove both, lobster and scallops and set aside.
As soon as the pasta is al dente, drain the fettuccine, and put them in the same pan. Add a little bit of thyme and nutmeg. Then cook for about a minute, stirring continuously, so that the starches are released from the pasta, and adding the cooking water as needed.
Mix all the ingredients of【For The Egg Yolk】.
When pasta is cooked turn off the heat and pour in the egg yolk mixture and the lobster. Mix well and add a drop of water from the pasta if needed.