Seafood Carbonara (Viareggio-Style Carbonara di Mare)
Seafood carbonara is a delicious variation of the classic Italian pasta dish from Viareggio, Tuscany, combining a silky egg-based sauce with the delicate flavour of fresh seafood.
Unlike traditional Roman carbonara, which is made with guanciale, eggs, Pecorino Romano and black pepper, this seafood version replaces the cured pork with ingredients from the sea. The result is a rich yet delicate seafood pasta that brings together two much-loved elements of Italian cooking.
It’s an excellent choice for seafood lovers looking for something different from the classic carbonara while keeping the creamy texture created naturally by eggs and cheese.
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.
Is Seafood Carbonara Traditional Italian?
Seafood carbonara is a modern variation rather than the traditional Roman version of carbonara.
Classic carbonara is associated with Rome and Lazio and is traditionally prepared with guanciale, eggs, Pecorino Romano and black pepper. Seafood carbonara takes inspiration from the same technique but replaces the cured pork with seafood.
There are many Italian pasta dishes that combine seafood with simple sauces, but seafood carbonara should be considered a variation of the classic rather than the original recipe.
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.
