This seafood carbonara is a simple twist on the classic Italian pasta dish. Tender prawns and calamari are quickly sautéed and tossed with fettuccine in a creamy sauce made with egg yolks, Parmesan and black pepper. Fresh dill and parsley add a light, bright finish, creating a rich but balanced pasta that comes together quickly and feels both comforting and elegant.
Seafood Carbonara with Prawns and Calamari Recipe
2-3
servings30
minutes40
minutesIngredients
9 oz. 9 fettuccine or tagliatelle
7 oz. 7 raw king prawns, peeled and deveined
5 oz. 5 calamari rings, cleaned
1 tbsp. 1 olive oil
1 tbsp. 1 butter
2 cloves 2 garlic, finely chopped
1/3 cup 1/3 plus 1 tbsp. heavy cream
2 2 egg yolks
2/3 cups 2/3 freshly grated Parmesan (plus extra to finish)
1 tbsp. 1 fresh chopped dill
1 tbsp. 1 chopped flat leaf parsley
freshly ground black pepper
salt (for pasta water)
lemon zest (optional)
Directions
- Bring a large pan of salted water to the boil.
- Cook pasta until al dente
- Reserve ½ cup of pasta water before draining.
- The seafood
- Heat olive oil and butter in a large frying pan over medium-high heat.
- Season prawns lightly with salt & pepper
- Sear prawns 1–2 minutes each side until pink. Remove and set aside.
- In the same pan, quickly cook calamari for 1–2 minutes only (don’t overcook or it turns rubbery).
- Remove and set aside.
- Carbonara cream
- Lower heat. Add garlic and sauté gently for 30 seconds (don’t brown).
- Stir in the cream and let it gently simmer for 2–3 minutes.
- In a bowl, whisk egg yolks with grated Parmesan and lots of black pepper.
- Bring it together
- Add drained pasta to the pan with the cream (heat on low).
- Remove from heat.
- Quickly stir in the egg & Parmesan mixture, tossing continuously.
- Add a splash of reserved pasta water to loosen and create that silky carbonara texture.
- Finish
- Fold prawns and calamari back in.
- Stir in chopped dill and parsley.
- Adjust seasoning.
- Finish with extra Parmesan and cracked black pepper.
Notes
- Chef Paul's Tip: Dill works beautifully with seafood, but keep it balanced so it doesn’t overpower.
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