Calamarata Carbonara Recipe

Cooking Directions

• STEP 1.Cook the calamarata pasta in a large pot of salted boiling water until al dente.
• STEP 2.In a separate pan, cook the pancetta until crispy and golden brown.
• STEP 3.In a bowl, whisk together the eggs, Parmesan cheese, and black pepper.
• STEP 4.Drain the cooked pasta and add it to the pan with the pancetta. Toss to combine.
• STEP 5.Remove the pan from the heat and quickly pour in the egg mixture, stirring constantly to coat the pasta.
• STEP 6.Add the cooked calamari rings to the pan and gently toss to combine.
• STEP 7.Serve the Calamarata Carbonara immediately, garnished with additional Parmesan cheese and black pepper.

Cooking Tips

• Be careful not to overcook the calamari rings, as they can become tough and rubbery.
• For a lighter version, you can use turkey bacon instead of pancetta.
• Make sure to whisk the egg mixture quickly and continuously to prevent it from scrambling.
• Serve the dish immediately after adding the egg mixture to ensure a creamy texture.

Storage and Serving

• Calamarata Carbonara is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers gently in a pan with a splash of water to prevent the pasta from drying out.