Creamy Seafood Carbonara (No Cream!), Creamy & high in protein, low in carbs!

By Cafe Delites · 35 min

Ingredients

Instructions

1. In a bowl big enough to hold the pasta later, whisk the 3 egg yolks with the parmesan and a pinch of black pepper. Set aside.
2. Bring 4 litres of water to the boil with the kosher salt, bay leaves and star anise. Add the linguine and cook until al dente.
3. Before draining, scoop out 1/3 cup of starchy pasta water. Remove the bay leaves and star anise.
4. While the pasta cooks, melt the butter in a large non-stick pan over medium-high heat. Add the garlic, shrimp and fish chunks, but not the mussels yet. Season with the salt and 1/4 tsp pepper.
5. Cook for 3 minutes, stirring gently so the fish stays intact.
6. Add the cleaned mussels, pour in the white wine and let it reduce for 1 to 2 minutes. Stir in the lemon juice, then take the pan off the heat.
7. Add the hot drained pasta to the pan and toss gently.
8. Slowly whisk the hot reserved pasta water into the egg yolk and cheese mixture, a little at a time, so the eggs don't scramble. Pour this over the pasta.
9. Set the heat to low and stir for about 1 minute until the sauce coats the pasta glossily. Stir in the parsley.
10. Serve straight away on warm plates, topped with extra parmesan.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicEggCheeseLemonParmesan cheesePastaShrimpFish