Spaghetti Carbonara with Seafood, Grana Padano and Parsley
| Difficulty
Facile
|
Preparation  45 min
|
Servings for
4 people
|
Lactose Free
Ingredients
320 g spaghetti
50 g Grana Padano Riserva
150 g cherry tomatoes
100 g peeled shrimp
100 g cuttlefish
500 g mussels, cleaned
3 eggs
1 garlic clove
extra virgin olive oil
parsley
pepper
Preparation
Heat a drizzle of olive oil in a non-stick pan and cook the mussels until they open. Remove the mussels from their shells and strain the cooking liquid.
In the same pan, fry a clove of garlic in a drizzle of olive oil and add the halved cherry tomatoes, peeled shrimp and sliced cuttlefish. Sauté for a few minutes. Add the mussels and the strained liquid and let the flavours infuse for a few minutes, stirring well.
Cook the pasta in plenty of salted water, drain when al dente and sauté in the pan. Remove from the heat, add the beaten eggs and grated Grana Padano and mix to combine the flavours.
Serve the spaghetti with chopped parsley and freshly ground pepper.
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