Seafood Carbonara (Viareggio-Style Carbonara di Mare)
Seafood Carbonara is a traditional recipe from Viareggio, on the Tuscan coast, made with pasta, eggs and fresh seafood instead of cured pork.
It is a coastal variation of classic carbonara, combining creamy texture with delicate seafood flavours.
Ingredients ( Serves 4 )
320 g spaghetti or linguine
300 g mixed seafood (prawns, squid, mussels or clams)
3 large egg yolks
1 whole egg
40 g grated Pecorino Romano (or a mild hard cheese)
3 tbsp extra-virgin olive oil
1 garlic clove, lightly crushed
Black pepper, to taste
Salt, to taste
Method
Cook pasta in salted boiling water until al dente.
In a pan, heat olive oil and gently cook garlic. Remove garlic.
Add seafood and cook briefly until just done. Set aside.
Whisk egg yolks, whole egg, grated cheese and black pepper in a bowl.
Drain pasta and add it to the pan with seafood.
Remove from heat and pour in egg mixture, stirring quickly to create a creamy sauce.
Add a splash of pasta water if needed. Serve immediately.
Tips and Variations
Remove the pan from heat before adding eggs to avoid scrambling.
Seafood should be just cooked, never rubbery.
Use a milder cheese than traditional carbonara.
History of Seafood Carbonara
This dish comes from Viareggio, a fishing town in Tuscany, where seafood naturally replaced guanciale in classic carbonara. For those wondering what is carbonara, it is a traditional Roman pasta made with eggs, cheese and cured pork, but along the Tuscan coast it evolved into a lighter, seafood-based variation.
Often described as a more balanced and fresh alternative, it can even be seen as a coastal take on a healthy carbonara recipe, combining creamy texture with delicate fish flavours. This regional adaptation sits alongside classics such as spaghetti carbonara and other seafood traditions like Tuscan seafood stew, reflecting coastal Tuscan cooking that balances richness and freshness while respecting local ingredients.
