For 1 person:
100 gr of dry pasta, spaghetti type
(we recommend those drawn in bronze
to better hold the sauce)
or 185 gr of fresh pasta like spaghetti chitarra
2 egg yolks
75 gr cod back
500ml of good fish stock
Salt
freshly cracked black pepper
Flour – just enough to bread the fish
Sunflower oil
bottarga

 

Primo’s Carbomare is the recipe that made us fall in love with their restaurant the very first time we went. It’s also the dish that convinced us to come back, again and again, to test the rest of their menu.
A recipe that perfectly combines the smoothness and comfort of authentic carbonara with the iodized taste of cod and bottarga. Simply the bomb. The kind of recipe you’ll want to add without delay to your short list of pasta recipe hits.
And the super good news: Mario from Primo offers you the fresh pasta to make the recipe, if in exchange you share the photo of the recipe online, tagging @1.primo and @Brusselskitchen! What else could you ask for?

Carbomare

Heat 500ml of fish stock.
In a bowl, whisk 2 egg yolks until white, add a pinch of salt and 5 turns of black pepper mill. Set aside.
Bring 1 liter of salted water to the boil (10g of salt per liter), and plunge the pasta into it. Leave to cook and remove 2 minutes before the cooking time indicated on the packet. Drain.
Prepare the fish while the pasta is cooking:
Thinly slice your cod back. Pass the slices through the flour evenly. In very hot sunflower oil (170°), brown your cod slices on each side in a frying pan or deep fryer. Once crispy on each side, remove and absorb the excess oil with paper towels and add a pinch of salt.

Preparation
In a frying pan, heat a ladle and a half of fish stock over a low heat, and dip the barely drained pasta into it. Stir for 2 minutes, until the pasta is cooked al dente and the broth has settled.
Dip the pasta into the bowl containing the egg yolks and mix quickly in a circular motion to bind the pasta, keeping the texture creamy.
Pour into a shallow plate using tongs. Arrange your slices of golden cod on top and grate the bottarga on top using a microplane grater.
Buon appetito 😉