Creamy Seafood Carbonara (No Cream!)

Instructions

1. In a bowl large enough to hold the pasta later, whisk together 3 egg yolks, parmesan, and a pinch of pepper. Set aside.
2. Boil 1 gallon (4lt) of water with the Kosher salt, bay leaves, and star anise. Add linguine and cook until al dente. Important: Scoop out ⅓ cup of starchy pasta water before draining! Discard bay leaves and star anise.
3. While pasta boils, melt butter in a large non-stick pan over medium-high heat. Add garlic, shrimp, and fish chunks (do not add the mussels yet). Season with the salt and ¼ tsp pepper.
4. Cook for 3 minutes, stirring gently so the fish doesn't break. Add the cleaned mussels, then pour in the white wine and let it reduce for 1–2 minutes. Stir in lemon juice, then remove pan from heat.
5. Add the hot drained pasta directly into the pan with the seafood. Toss gently to combine.
6. Slowly whisk the hot reserved pasta water into your yolk and cheese mixture (this prevents scrambling). Pour this creamy mixture over the pasta in the pan.
7. Turn heat to low. Stir gently for about 1 minute until the sauce creates a glossy coating on the pasta. Stir in parsley.
8. Serve immediately on warm plates garnished with extra parmesan.