"Fake" Seafood Carbonara Recipe by Doctor Cooking
Cooking Instructions 15 minutes 1 Bring a large pot of water to a boil for the pasta. Once boiling, add salt and the spaghetti. It will take about 13 minutes to cook, so prepare the other ingredients while the pasta cooks. Try to time everything so all parts are ready when the pasta is done. 2 Cook the guanciale in a skillet until browned and crispy. Transfer it to a paper towel to drain some of the rendered fat. Pour off the excess fat, but leave the pan lightly greased and set aside. 3 Blend the burrata until smooth. Transfer the cream to the still-warm skillet and let it absorb the flavor from the guanciale fat. 4 Heat the frying oil to a depth of about 1 inch. Place some breadcrumbs in a fine-mesh strainer. Set the egg yolk on top and cover it with more breadcrumbs. Lower the strainer into the hot oil for 10 seconds. The yolk should fry on the outside but stay runny inside. 5 Chop the shrimp into small pieces to make a tartare. Set aside and keep raw. Since you won't be cooking them, make sure they're high quality. 6 Drain the pasta, reserving a little cooking water. Return the pasta to the skillet with the guanciale and a splash of the reserved water. Stir and cook together, adding two tablespoons of the burrata cream. 7 To serve, plate the pasta, then top with the shrimp tartare and finally the fried egg yolk. At the restaurant, they added the remaining "carbonara sauce" from a sauce boat directly onto the plate (a wide, shallow bowl works well). When you break the yolk, it will coat the pasta and add the finishing touch. 8 If the burrata cream is too thick, gently warm it before serving and add a little milk to thin it out. 1 Bring a large pot of water to a boil for the pasta. Once boiling, add salt and the spaghetti. It will take about 13 minutes to cook, so prepare the other ingredients while the pasta cooks. Try to time everything so all parts are ready when the pasta is done. 1 Bring a large pot of water to a boil for the pasta. Once boiling, add salt and the spaghetti. It will take about 13 minutes to cook, so prepare the other ingredients while the pasta cooks. Try to time everything so all parts are ready when the pasta is done. 2 Cook the guanciale in a skillet until browned and crispy. Transfer it to a paper towel to drain some of the rendered fat. Pour off the excess fat, but leave the pan lightly greased and set aside. 2 Cook the guanciale in a skillet until browned and crispy. Transfer it to a paper towel to drain some of the rendered fat. Pour off the excess fat, but leave the pan lightly greased and set aside. 3 Blend the burrata until smooth. Transfer the cream to the still-warm skillet and let it absorb the flavor from the guanciale fat. 3 Blend the burrata until smooth. Transfer the cream to the still-warm skillet and let it absorb the flavor from the guanciale fat. 4 Heat the frying oil to a depth of about 1 inch. Place some breadcrumbs in a fine-mesh strainer. Set the egg yolk on top and cover it with more breadcrumbs. Lower the strainer into the hot oil for 10 seconds. The yolk should fry on the outside but stay runny inside. 4 Heat the frying oil to a depth of about 1 inch. Place some breadcrumbs in a fine-mesh strainer. Set the egg yolk on top and cover it with more breadcrumbs. Lower the strainer into the hot oil for 10 seconds. The yolk should fry on the outside but stay runny inside. 5 Chop the shrimp into small pieces to make a tartare. Set aside and keep raw. Since you won't be cooking them, make sure they're high quality. 5 Chop the shrimp into small pieces to make a tartare. Set aside and keep raw. Since you won't be cooking them, make sure they're high quality. 6 Drain the pasta, reserving a little cooking water. Return the pasta to the skillet with the guanciale and a splash of the reserved water. Stir and cook together, adding two tablespoons of the burrata cream. 6 Drain the pasta, reserving a little cooking water. Return the pasta to the skillet with the guanciale and a splash of the reserved water. Stir and cook together, adding two tablespoons of the burrata cream. 7 To serve, plate the pasta, then top with the shrimp tartare and finally the fried egg yolk. At the restaurant, they added the remaining "carbonara sauce" from a sauce boat directly onto the plate (a wide, shallow bowl works well). When you break the yolk, it will coat the pasta and add the finishing touch. 7 To serve, plate the pasta, then top with the shrimp tartare and finally the fried egg yolk. At the restaurant, they added the remaining "carbonara sauce" from a sauce boat directly onto the plate (a wide, shallow bowl works well). When you break the yolk, it will coat the pasta and add the finishing touch. 8 If the burrata cream is too thick, gently warm it before serving and add a little milk to thin it out. 8 If the burrata cream is too thick, gently warm it before serving and add a little milk to thin it out. 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