ItalianRoman
Tagliolini Carbonara with Red Shrimp and Black Truffle
by Chef in Camicia · 306K subscribers on YouTube
Seafood carbonara, have you ever tried it? 😏 We know, carbonara is one of those untouchable dishes, but sometimes we like to experiment with something different! So Nick made us tagliolini carbonara with red shrimp and black truffle 🤤 Creamy and fragrant, try it before insulting us 😜
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- 3 pcsEgg YolksUse large egg yolks at room temperature.
- 50 gPecorino RomanoFinely grated.
- 50 gGrana PadanoFinely grated.
- 200 gEgg TaglioliniFresh homemade or high-quality store-bought.
- Red ShrimpFresh raw red shrimp, chopped. To taste, but do not skimp.
- Black TruffleFresh black truffle, grated to taste.
- Black PepperWhole black peppercorns, toasted and ground coarse.
- SaltFor seasoning pasta water and shrimp. Use less because cheese is salty.
- Olive OilExtra virgin olive oil, a drizzle for the shrimp.
Method
- Prepare the shrimp: remove the heads (set aside for another use) and finely chop the shrimp bodies. Season with a pinch of salt and a drizzle of olive oil; optionally add a pinch of black pepper. Do not refrigerate.
- Make the carbocrema: in a bowl, combine 3 egg yolks with 50 g of grated Pecorino Romano and 50 g of grated Grana Padano. Mix well.
- Warm the carbocrema in a bain-marie, adding some grated black truffle so it releases its flavor.
- Toast black peppercorns in a dry pan until fragrant. Deglaze with a ladle of pasta cooking water to create a peppery broth.
- Cook the tagliolini in abundant salted boiling water until al dente.
- Grate additional black truffle into the peppery broth, then add the drained tagliolini and toss well, adding more pasta water if needed to keep it moist.
- Once the pasta has absorbed the liquid (you will hear a sizzling sound stop), remove from heat and let cool for about 20 seconds.
- Add the carbocrema to the pasta and mix thoroughly. If the sauce is too thick, loosen it with a little hot pasta water.
- Plate: make a nest of tagliolini, top with extra carbocrema, grated black truffle, and a quenelle of raw chopped shrimp. Serve immediately, mixing everything together at the table.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
