Calamari alla carbonara

Calamari alla carbonara

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
6 mins
Photographer
Stuart Scott

OK, so this is not strictly a carbonara sauce, but then calamari isn’t pasta either. This is delightfully gluten-free, using calamari in place of pasta – an idea I got from a restaurant in Paris – isn’t Australia delightfully multicultural? It does need some cream because the calamari itself is not enough to ‘cook’ the egg yolks as in the case of a real carbonara.

Ingredients

Quantity Ingredient
150g good-quality bacon, cut into lardons
2 garlic cloves
300ml pouring cream
400g cleaned calamari
1 tablespoon extra-virgin olive oil
salt, to taste
freshly ground black pepper, to taste
1/2 bunch chives, chopped
4 egg yolks
25g freshly grated parmesan

Method

  1. Dry-fry the bacon in a small frying pan over medium heat until crisp. Remove two-thirds of the bacon and reserve for garnish. Pour off any excess fat. Add the garlic cloves and cream to the remaining bacon in the pan and simmer until thickened and sauce-like. Strain, discard the bacon and garlic and keep warm.
  2. Open out the calamari tubes and cut into 5 mm strips then toss in a bowl with the oil and salt to taste.
  3. Preheat a large frying pan over high heat and cook the calamari for only a couple of minutes, tossing frequently. Reduce the heat and stir through a generous grinding of black pepper, the warm bacon and garlic cream sauce and the chives.
  4. Divide between four warm bowls. Make a well in the centre of each bowl, slide in an egg yolk, sprinkle with the reserved bacon, grated parmesan and more black pepper and serve immediately.

Wine

  • The round, rich flavours of the sauce demand a round, rich wine like a chardonnay or even a viognier.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
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