Seafood Carbonara

Method

1. Clean the shrimp: remove heads, shells, and devein.
2. Clean the squid: remove cartilage, fins, and cut into rings.
3. Gently flatten the shrimp with a knife.
4. In a pan, heat olive oil with garlic cloves (in skins), fresh chili, and parsley stems.
5. Add the mussels to the pan, season with pepper, and cook for 3 minutes until they open.
6. Deglaze with white wine, then remove mussels and strain the broth. Reserve.
7. In the same pan, add more oil, garlic, and chili, then add the squid and shrimp. Season with salt and pepper and cook for 5 minutes.
8. Remove the seafood and set aside.
9. Shell the mussels, discarding shells, and set the meat aside.
10. In a bowl, whisk 1 whole egg and 5 egg yolks together.
11. Grate about 40g of Pecorino Romano and 160g of Parmigiano Reggiano. Add to the eggs and whisk until smooth.
12. Add a little of the reserved mussel broth to the egg mixture and emulsify to make the 'carbocreme'.
13. Return the pan to the heat, add the mussel broth, then add back all the cooked seafood (shrimp, squid, mussels).
14. Chop fresh parsley finely and add to the pan.
15. Cook spaghetti in salted boiling water until al dente.
16. Transfer the spaghetti to the pan with the seafood for the last 2 minutes of cooking, adding a splash of pasta water if needed.
17. Remove from heat, pour in the egg-cream mixture, and toss vigorously to emulsify into a creamy sauce.
18. Serve immediately, garnishing with fresh parsley and watercress if desired.