Adapted from I Am a Food Blog
Cephalopods are some of my favorite things in the world, both on the plate and in nature. They’re just so alien, weird and impossible-looking and somehow (to me at least) endearing. They also taste amazing, when cooked properly. I also love pasta, but since we try to keep most of our meals low-carb in our household, pasta has been a infrequent guest in our pantry. From these two things—love of cephalopods and longing for pasta—calamari carbonara was born. Healthier and more filling than pasta, the tender, toothsome squid mimics perfect al dente noodles, and swims blithely in a creamy carbonara sauce. It’s tentacular spectacular.
1.5 lb clean calamari bodies
8 slices of thick-cut bacon, cut into ½ inch pieces
3 large eggs, room temperature
½ cup parmesan cheese, plus extra
½ TBSP freshly ground black pepper
½ cup fresh parsley, chopped
A few TBSP chicken stock, if necessary
2 TBSP chives, finely chopped (optional)
Lemon slices (to garnish)
Cut the calamari into rings (as thin as possible), then slide the knife through the tubes once to sever the rings, so that they take on a spaghetti shape. Set aside.
Meanwhile, beat the egg in a medium mixing bowl. Add in the parmesan, pepper, and parsley. Mix well and set aside.
Heat a large pan over medium-high heat; add the bacon and fry until just crispy, about 3 to 5 minutes. Remove the bacon to drain on a paper towel. Add the calamari noodles and bacon and sauté until the calamari is just opaque, about 15 seconds, coating in the bacon fat. Turn the heat to low and pour in the egg mixture, tossing rapidly to coat. Add a little bit of chicken stock if necessary to make the sauce creamier.
Serve immediately, garnished with some extra parmesan and parsley or chives, with lemon slices to squeeze over the calamari noodles for some added brightness.