multicolored tagliatelle with fresh sauce
10 recipes
Carbonara Sea
ingredients
servings
4
Extra virgin olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
Grated Parmesan cheese
2 teaspoons
Garlic
1 wedge
Swordfish
200 grams
Salmon
200 grams
Egg, yolk
2 unit
Eggs
2 unit
Linguine, pasta
200 grams
single courses from Italy
Carbonara Sea
Carbonara Sea
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe tasty but delicate at the same time, creamy and elegant!
preparation
step 1
We cut diced salmon and swordfish.
step 2
Let brown in a pan with the garlic little 'oil
step 3
When this will be darkened pour the cubes of fish, climb and let them cook for one minute only making them lighter and being careful when we turn not to break the cubes.
step 4
We put the fish on a plate to keep it continue to cook and we remove the garlic.
step 5
We break the whole eggs and yolks in a bowl, add parmesan, climb and pepiamo. We mix everything.
step 6
Boil the pasta and leave aside a little 'cooking water that could be used for freezing.
step 7
Scoliamo versiamola the dough into the pan where we cooked the fish and add the beaten eggs and diced fish.
step 8
Mantechiamo over very low heat for a few minutes at no-cook the egg. The dough should be creamy and the egg must not become omelet.
step 9
Impiattiamo, sprinkled with parmesan and pepper
