Comments on: Creamy Seafood Carbonara (No Cream!)

By: Joseph

Joseph — Thu, 11 Jun 2026 13:27:37 +0000

I’ve been craving carbonara for days and finally tried your recipe, honestly, it’s the best I’ve ever had! This is my new go to from now on!

By: Karina Carrel

Karina Carrel — Tue, 03 Feb 2026 05:37:05 +0000

In reply to Charlene. Hi Charlene, Thank you so much for bringing this to my attention! Yes the recipe card was a tad wrong, the recipe has now been updated to reflect the video as this was my improved version which has only 3 yolks, 1/3 cup pasta water and yes the mussels should be added after 3 mins of cooking the fish and shrimp. Hope you enjoy! Xx

By: Charlene

Charlene — Mon, 02 Feb 2026 00:20:03 +0000

Hello! I made this tonight and we liked it. I do have a few questions if you wouldn’t mind me asking:
In your video you use three egg yolks but in your instructions you list 2 eggs and two egg yolks for the sauce?
Same with the amount of pasta water- is it one third or one half?
And lastly same- you had added all the seafood at once but in your video you add the mussels a bit after the shrimp and white fish?
Thank you! Can’t wait to make it again!

By: Rosie

Rosie — Tue, 20 Jan 2026 00:14:57 +0000

I finally found a seafood carbonara that feels indulgent without the heavy calorie count! I was a bit skeptical about the no cream method, but the sauce turned out incredibly silky and coated the seafood perfectly, thanks for the recipe.

By: Karina Carrel

Karina Carrel — Mon, 12 Jan 2026 06:06:41 +0000

In reply to Narda Potts. Hi Narda! Happy New Year! Yes, you can absolutely use chicken! Just sear bite-sized pieces in the pan until golden and cooked through before adding the wine and following the rest of the sauce steps. Enjoy! Xx Karina