Dei Cantoni's Rigatoni with calamari carbonara and mullet bottarga
This delicious seafood carbonara blends surf and turf in a easy to make creamy pasta dish from the restaurant Dei Cantoni in Longiano, Emilia Romagna.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 320 g rigatoni
- 400 g fresh baby calamari
- 150 g pork cheek (guanciale) (or pancetta)
- 50 g grey mullet bottarga (you can also use tuna bottarga)
- 1 small onion
- 30 g grated Parmesan.
- 3 eggs
- extra virgin oilive oil
- salt (for pasta and to taste)
- black pepper (to taste)
Instructions
- 1
Finely chop the onion. Cut the pork cheek into small pieces. wash and clean the calamari and cut it into small pieces.
- 2
Put water onto boil for the pasta. Add salt once it starts boiling.
- 3
Cook the onion until it softens with a little olive oil in a frying pan or skillet.
- 4
Add the pork cheek to the pan with the onion. Cook until it starts to brown
- 5
Add the pieces of calamari to the onions and pork and let it cook for few minutes. Don’t let the calamari overcook. It only needs a few minutes
- 6
Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
- 7
In the meantime beat the eggs with a pinch of salt, some black pepper and the grated Parmesan cheese.
- 8
Drain the pasta and add it to the calamari, onions and pork cheek. Mix everything together well.
- 9
Add the beaten egg mixture to the pasta and mix again until the sauce looks creamy.
- 10
Sprinkle each plate with a little mullet bottarga and serve immediately.