Seafood Carbonara

5 from 1 vote

Course: dinner, lunch

Cuisine: Italian

Servings:

Calories: 513kcal

Place a large pot over high heat and bring to a boil.
Add a small handful of salt, followed by the bucatini, and stir.
Bring water back up to a boil and cook pasta until al dente, stirring frequently, 6 to 8 minutes.
Drain pasta, reserving 3 cups pasta water.
Add 2 cups pasta water back to the pot and place over medium-high heat. Once water is boiling, add a handful of salt and the squid rings and boil for 10 to 12 minutes or until rings are soft and tender. Remove from heat, drain and set aside until ready to use.
Place a large skillet over medium-high heat and add oil and butter. Add garlic and sauté for 30 seconds. Add white wine to the skillet and reduce by half. Add reserved pasta water and season with salt and pepper.
Reduce heat to medium and simmer. Add shrimp and mussels to the skillet, cover and continue to simmer until shrimp just cooks through and mussels have opened.
Remove from heat, drain into a colander and set aside with the boiled squid rings.
Place skillet back onto the stove over medium heat and add pancetta. Cook pancetta until crisp, add pasta and toss together.
In a small bowl, whisk together egg yolks, cheese, salt and pepper.
Remove pasta from stovetop, add sauce and quickly toss together until thick and creamy.
Add seafood and continue to toss together until the pasta and seafood are completely coated. Add peas and lightly toss. Season with salt and pepper.
Finish pasta with fresh basil leaves and grated Parmesan. Serve immediately.