Recipe details
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Clams Carbonara
35min
4 servings
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This Clams Carbonara combines the briny sweetness of fresh clams with the rich, creamy texture of traditional carbonara pasta. The clams add a delightful seafood flavor to the classic Italian dish, while the silky egg and cheese sauce coats each strand of pasta perfectly. Simple to prepare with basic ingredients, this elegant pasta dish creates an impressive meal with minimal effort. Perfect for seafood lovers looking for a twist on the traditional carbonara, this dish delivers a delicious balance of flavors that's both comforting and sophisticated.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Shellfish
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the clams
Scrub clams under cold water to remove any sand or debris. Discard any clams that are open and don't close when tapped.
Cook the pasta
Bring a large pot of water to a boil. Add salt and pasta. Cook until al dente according to package directions. Reserve 1 cup of pasta water before draining.
Prepare the bacon
Cut bacon into small pieces. Cook in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave the bacon fat in the pan.
Prepare the garlic
Peel and mince the garlic.
Cook the clams
Add oil to the bacon fat in the skillet. Add minced garlic and cook for 30 seconds until fragrant. Add clams and wine to the skillet. Cover and cook for 5-7 minutes until clams open. Discard any clams that don't open.
Remove clams from shells
Remove clams from their shells. Set aside a few in their shells for garnish if desired. Keep the cooking liquid in the pan.
Prepare the egg mixture
In a bowl, whisk together eggs, cheese, and pepper.
Combine pasta and clams
Add drained pasta to the skillet with clam cooking liquid. Add shelled clams and crispy bacon. Toss to combine. Remove from heat.
Add the egg mixture
Working quickly, pour the egg and cheese mixture over the hot pasta. Toss continuously to coat the pasta and create a creamy sauce. The residual heat will cook the eggs without scrambling them. If sauce is too thick, add a splash of reserved pasta water.
Season and serve
Taste and adjust seasoning with salt if needed. Divide among four plates. Garnish with reserved clams in shells if using. Serve immediately.
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