Carbonara fettuccine with cuttlefish and spiced egg
Ingredients for people 4
Fettuccine, about 70/80 g per person.
Cuttlefish cleaned and washed 300 g.
Eggs 2
Turmeric, cumin, paprika and coriander powder, a tip of a coffee spoon.
Fish cartoon to taste
Parsley or cilantro, a chopped sprig
Garlic, a clove
Salt and Pepper To Taste
Procedure:
In a large pan pour a drizzle of oil and brown the garlic clove. As soon as it has browned, remove it and pour in the cleaned and washed cuttlefish.
Season with salt and pepper and pour it if you have neutral fish stock. Let it go on a moderate flame for 15 minutes, then turn off the heat, let it cool and cut the cuttlefish into pieces and pour them into the pan. there must be a rather creamy sauce ...
Take the eggs and open them in a bubble, add a pinch of salt, turmeric, coriander, paprika, chopped parsley and cumin, all in powder. Beat and mix everything well
Turn off the heat and pour in the beaten eggs. With a wooden spoon, make the eggs take the pasta well
Turn on the flame again and cook over a very low heat, pouring a spoonful of pasta cooking water from time to time
When you see that everything is nice and creamy, grind two rounds of fresh pepper.
Impact and pour a round of raw oil.
