
How To Make Clams Carbonara
Our carbonara recipe comes with a fishy twist! Try this Italian classic made with savory, briny clams for extra flavor for your next party.
Serves:
Ingredients
- ¼cupextra virgin olive oil
- 4ozpancettaminced
- 2 ½lblittleneck clamcleaned
- â…“cupdry white winesuch as Sauvignon Blanc
- 2tspblack pepperfreshly ground
- 7ozparmesan cheesegrated, plus more for serving
- 3egg yolkslarge
- 1egglarge
- 1lblinguinecooked al dente and kept warm
- flat leaf parsleychopped, for garnish
Instructions
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In a large skillet, heat the olive oil over medium heat.
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Add the pancetta and cook, stirring occasionally, until lightly browned, for about 3 minutes.
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Stir in the clams, wine, and pepper, then increase the heat to high.
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Cover and cook, shaking the pan occasionally until the clams open for 6 to 10 minutes. Discard any clams that have not opened after.
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Use tongs to transfer the clams to a medium bowl and set aside.
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Scrape the contents of the pan into a large bowl.
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Whisk in the parmesan, egg yolks, and egg into the pan until smooth.
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Add the warm linguine to the parmesan cheese mixture, quickly tossing to coat evenly.
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Stir half of the clams into the pasta.
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Transfer the pasta to a large serving dish and top with the remaining clams.
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Sprinkle with more parmesan cheese and parsley to top.
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Serve hot, and enjoy!
Nutrition
- Calories:Â 3281.36kcal
- Fat:Â 249.97g
- Saturated Fat:Â 44.23g
- Trans Fat:Â 0.11g
- Monounsaturated Fat:Â 168.63g
- Polyunsaturated Fat:Â 27.01g
- Carbohydrates:Â 111.02g
- Fiber:Â 4.36g
- Sugar:Â 6.17g
- Protein:Â 106.24g
- Cholesterol:Â 338.10mg
- Sodium:Â 3645.97mg
- Calcium:Â 853.77mg
- Potassium:Â 839.53mg
- Iron:Â 12.49mg
- Vitamin A: 617.21µg
- Vitamin C:Â 14.88mg
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