The Arbi Chef’s Seafood Carbonara
4 people
20 min
Low difficulty
Wine pairing
Cerasuolo d'Abruzzo DOC
Details
Wine pairing
Cerasuolo d'Abruzzo DOC
For a revisited carbonara, where fish replaces guanciale but the egg remains, a powerful but not too powerful wine is necessary, aromatic just right and savory to accompany the briny notes of the main ingredient. Here then rosé becomes the right wine.
How to cook it
Pan 20 minutes
Pan 20 minutes
The protagonist
Ingredients
- 1 pack of Arbi Seafood Tomato Sauce
- 160g grated pecorino romano cheese
- 4 egg yolks
- 320g rigatoni pasta
- salt to taste
- ground black pepper to taste
- chopped fresh parsley to taste
Preparation
- In a pan, prepare the Arbi Seafood Tomato Sauce with the pasta, following the instructions on the package.
- Beat the yolks, add salt and pepper, and add to the pasta and sauce, previously tossed together. In a separate bowl, create a puree by mixing hot water and pecorino until smooth and fairly liquid.
- Plate up, starting with the pecorino puree, arrange the rigatoni pasta with sauce on top of cheese, finishing with pepper and a sprinkling of freshly chopped parsley.