Seafood carbonara

Name: Seafood carbonara
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Spaghetti 11 oz; Tuna 3.5 oz; Swordfish 3.5 oz; Salmon 3.5 oz; Egg yolks 6; Parmigiano Reggiano PDO cheese ½ cup; White wine ¼ cup; Garlic 1 clove; Thyme 6 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it es br de fr

Difficulty: Easy
Prep time: 25 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Seafood carbonara brings together a classic, creamy Italian pasta with the savory sweetness of shrimp for a twist that busy families love. Plated with a soft swirl of bucatini in a golden creamy egg sauce, it draws you in with rich, inviting color and that just-right soft bite you expect from a favorite pasta dish. Families often reach for seafood carbonara on nights when they want the taste of Italy but crave something special, a little different than the usual. Thanks to those pieces of tender shrimp, every forkful offers a mix of nice seafood flavor and comforting, great sauce—the combo feels both familiar and fresh. That creamy coating clings to each strand of pasta, making this easy seafood pasta especially satisfying for anyone who loves a good seafood and pasta dinner without messing around or overcomplicating things. Sometimes, just a squeeze of lemon on top makes it extra vibrant. Going for this dish is a smart move on birthdays, Sunday suppers, or any moment when people want something more exciting than standard noodles. The look really helps, too—bright pink shrimp and a glossy, creamy egg finish, all right there in one bowl, calling the family to the table.

Families appreciate seafood carbonara for how dependable and adaptable it is—one of those easy seafood pasta recipes that delivers crowd-pleasing results without extra effort. When schedules get busy or a weeknight calls for comfort, this classic keeps everybody happy and full...and honestly, it's DELICIOUS plain or with quick extras like that sprinkle of grated cheese or side of garlic bread. Simple garnishes let the moist, flavorful shrimp and bucatini shine, so you don’t need much to make a great plate. This dish feels right at fancy family dinners, weekend gatherings, or just "hey, we need something good tonight." Home cooks return to shrimp carbonara again and again because it works so well for both pasta fans and seafood lovers (kids usually don’t complain—always a bonus). If you’re in the mood for a meal that’s good looking as well as satisfying, this creamy shrimp carbonara fits the bill, balancing that comforting Italian flavor with a light seafood twist. Gets the job done every time, whether it’s planned out or totally last minute. Families with busy schedules—or just good taste—know this easy seafood pasta always turns out nice for any main dish night.

How to prepare Seafood carbonara

To prepare the seafood carbonara, start by heating the water for the pasta and salting it as soon as it comes to a boil. Meanwhile, separate the eggs. You’ll need 6 yolks 1 for this recipe. Pour into a bowl and add the grated Parmigiano Reggiano cheese 2, pepper, salt, and thyme leaves 3.

Beat with a whisk 4, then dilute with a little of the pasta cooking water 5. Make sure there are no bones in the salmon and remove the skin from the swordfish 6,

then cut the tuna 7, salmon 8, and swordfish 9 into cubes around 1 inch (2.5 cm) in size.

By this point the water should be at a boil 10. Toss in the pasta and undercook it by a couple of minutes. In the meantime, heat a little oil in a pan, and add the whole peeled garlic clove. Once the sauce is hot, add the fish cubes 11 and fry over high heat for around 1 minute. Remove the garlic 12,

add the white wine 13 and let it simmer. Once the alcohol has evaporated, remove the fish cubes with a skimmer 14, set aside, and lower the heat. Once the pasta is al dente, take a ladleful of water 15 and pour it into the pan,

drain the spaghetti, and add that too 16. Thicken for around 1 minute, stirring continuously 17 to release the starches from the pasta, adding some cooking water if necessary. Pour in the egg yolk mixture 18

and the fish cubes 19. Stir well and add a little more water from the pasta if necessary 20. Your seafood carbonara is ready. Plate it up while still piping hot and garnish with grated cheese and pepper to taste 21.

Storage

We recommend eating this seafood carbonara right away.

Not recommended for freezing.

Tips

Just like with a traditional carbonara, you can also replace the spaghetti with mezzemanica, rigatoni, or paccheri pasta in this version if you prefer. If you want to stick with tradition, however, you should use Pecorino cheese. If you do, we’d recommend substituting ? of the Parmigiano Reggiano cheese to avoid making the dish too rich.

You might even like to experiment with different versions of the dish using other types of fish, maybe even smoked!

Interesting fact

Our seafood carbonara is more a “nautical” version of the classic carbonara. The pieces of fish are, in fact, reminiscent of the guanciale cubes typically used. There’s also a version of seafood carbonara that’s very famous in Tuscany, and in Viareggio in particular.

For the translation of some texts, artificial intelligence tools may have been used.