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Grana PadanoPasta

Spaghetti Carbonara with Seafood, Grana Padano and Parsley

Name: Spaghetti Carbonara with Seafood, Grana Padano and Parsley
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4 people
Cuisine: Italian
Ingredients: 320 g spaghetti; 50 g Grana Padano Riserva; 150 g cherry tomatoes; 100 g peeled shrimp; 100 g cuttlefish; 500 g mussels, cleaned; 3 eggs; 1 garlic clove; extra virgin olive oil; parsley; pepper

Medium

4 people

45 min

Lactose Free

Ingredients

320 g spaghetti

50 g Grana Padano Riserva

150 g cherry tomatoes

100 g peeled shrimp

100 g cuttlefish

500 g mussels, cleaned

3 eggs

1 garlic clove

extra virgin olive oil

parsley

pepper

Preparation

STEP 1

Heat a drizzle of olive oil in a non-stick pan and cook the mussels until they open. Remove the mussels from their shells and strain the cooking liquid.

STEP 2

In the same pan, fry a clove of garlic in a drizzle of olive oil and add the halved cherry tomatoes, peeled shrimp and sliced cuttlefish. Sauté for a few minutes. Add the mussels and the strained liquid and let the flavours infuse for a few minutes, stirring well.

STEP 3

Cook the pasta in plenty of salted water, drain when al dente and sauté in the pan. Remove from the heat, add the beaten eggs and grated Grana Padano and mix to combine the flavours.
Serve the spaghetti with chopped parsley and freshly ground pepper.

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Spaghetti Carbonara with Seafood, Grana Padano and Parsley

Ingredients

320 g spaghetti

50 g Grana Padano Riserva

150 g cherry tomatoes

100 g peeled shrimp

100 g cuttlefish

500 g mussels, cleaned

3 eggs

1 garlic clove

extra virgin olive oil

parsley

pepper

Preparation

Heat a drizzle of olive oil in a non-stick pan and cook the mussels until they open. Remove the mussels from their shells and strain the cooking liquid.

In the same pan, fry a clove of garlic in a drizzle of olive oil and add the halved cherry tomatoes, peeled shrimp and sliced cuttlefish. Sauté for a few minutes. Add the mussels and the strained liquid and let the flavours infuse for a few minutes, stirring well.

Cook the pasta in plenty of salted water, drain when al dente and sauté in the pan. Remove from the heat, add the beaten eggs and grated Grana Padano and mix to combine the flavours.
Serve the spaghetti with chopped parsley and freshly ground pepper.

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