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    Spaghetti Carbonara with Seafood, Grana Padano and Parsley

    4 people
    T345 min
    Lactose Free


    • 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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.