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Squid Carbonara
Recipe by Hayden Quinn
This interesting Squid Carbonara dish can be whipped up in no time at all, and you can bet it will be bursting with flavour
- Steps
- Ingredients
Steps
- For the Squid Noodles, heat ghee a small saucepan over medium high heat. Add the pancetta and cook until crisp and golden. Remove from heat and drain. Set aside until ready to serve.
- Return pan to a high heat. Add the fish stock and simmer until reduced by half. Remove from heat and add the butter, one cube at a time, whisking on and off the heat until all butter is incorporated. Add lemon juice to taste.
- Place the sliced squid into butter sauce and cook until just cooked through, about 2-4 minutes. Remove from heat.
- For the Quick Cured Egg, combine fish sauce and sugar in a medium bowl. Mix well until sugar dissolves.
- Carefully add the egg yolks and set aside for 2-3 minutes, turning every 30 seconds until slightly lighter in colour and a thin skin forms.
- To serve, place a portion of squid and sauce into each serving bowl. Top with pancetta and a sprinkle of black pepper. Carefully remove cured egg yolk from the liquid and some finely grated bottarga.
