The dish that won the 2017 Pasta World Championships! From Chef Accursio Lota, Trattoria Cori Pastificio, San Diego, CA
Spaghetti alla carbonara di Mare
Fish Stock:
500gr of sole bones
500gr of squilla mantis shrimp
1/2 white onion
2 stalks of celery
1 twig of fresh thyme
1.0 Lt of water
500gr of ice
Seafood Eggs Base:
200gr fresh clams
200gr fresh mussels
30gr tuna bottarga
50gr sea urchin eggs fresh
30gr salmon eggs cured
20gr fresh scallop corals
Shrimp Stock:
6 red shrimps (large) with head on (Gambero di Mazara del Vallo)
1 shallot
1 stalk of celery
2 cloves of garlic
Extra virgin olive oil
750ml. of water
250gr of Ice
Salt/ white pepper
Pasta and Sauce:
150 gr Al Bronzo Spaghetti
2 tsp (+2tsp for finishing) Extra virgin olive oil
1 shallot
1 clove of garlic
1 fresh red chili pepper
½ glass of dry white wine
1 tsp Finely chopped parsley
½ tsp organic green Mandarin zest
Salt/ white pepper
60gr of fish eggs base (see sub recipe)
Fish stock
Shrimp stock
2each of Mazara shrimp meat (from the shrimp stock)
18gr osetra caviar
The Seafood:
1.5kg of guanciale
100gr of amberjack filet
2 whole small cuttle fish
2 small fresh scallops (save the red coral for the base)
4 red shrimp already cleaned (from the shrimp stock)
Salt/ white pepper
Chives for garnish