ItalianRoman
Sea Carbonara with Tuna Ventresca
by Federico Fusca Chef · 332K subscribers on YouTube
Chef Federico Fusca shows how to make a unique sea carbonara using tuna ventresca instead of guanciale. The tuna is cubed and browned in a hot pan, then combined with a creamy sauce of egg yolks, Parmesan, Pecorino Romano, and black pepper, served over spaghetti.
- Difficulty
- medium
Ingredients
6 items- Ventresca di Tonnocut into cubes like guanciale
- Egg Yolks4 per person
- Parmigiano Reggianograted
- Pecorino Romanograted
- Black Pepperto taste
- Spaghettonidry pasta
Method
- Cut the tuna ventresca into cubes, similar to guanciale.
- Brown the cubes in a very hot pan until crispy.
- Separate the egg yolks from the whites; use 4 yolks per person.
- Add grated Parmesan and Pecorino Romano to the yolks, along with black pepper. Mix well.
- Pasteurize the cream by gently warming it (e.g., in a bain-marie or low heat), stirring constantly.
- Cook the spaghetti until al dente.
- Plate the spaghetti, top with the egg cream, then add the crispy tuna ventresca and a final grind of black pepper.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
