Spaghetti alla Carbonara di Mare

Ingredients for 2 servings:

• 200g spaghetti
• 250 g seafood (Frutti di Mare), frozen
• 1 shallot(s)
• 2 garlic cloves
• 2 fresh red peppers
• 3 egg yolks
• 2 tbsp, heaped Parmesan, grated
• olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Spaghetti with seafood and egg

Thaw the seafood, wash, and drain well. Peel and dice the shallot and garlic cloves, then fry in a little olive oil in a large pan. Deseed and slice the pepperoncini, add them to the pan with the seafood, and cook for a few minutes. Season with salt and pepper. Meanwhile, cook the spaghetti al dente, drain, and add it to the pan while still hot. Whisk the egg yolk with the Parmesan cheese, salt, and pepper. Remove the pan from the heat and pour the egg mixture over the pasta. The egg yolk must not curdle, so it’s important that the eggs are absolutely fresh. Mix everything well and serve immediately on warmed plates.