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Creamy Fried Vegetable Fish Ball Carbonara

A rich, creamy Italian-inspired pasta elevated with crispy SeafoodKing Fried Vegetable Fish Balls. Comfort food with a modern Asian twist.

A rich, creamy Italian-inspired pasta elevated with crispy SeafoodKing Fried Vegetable Fish Balls. Comfort food with a modern Asian twist. Ingredients (2 Servings) Main: 8–10 pcs SeafoodKing Fried Vegetable Fish Balls 200 g spaghetti 2 tbsp olive oil or butter 3 cloves garlic, minced 100 g beef bacon or smoked chicken, chopped (optional but recommended) 150 ml cooking cream (heavy cream) 30 g grated parmesan cheese 1 egg yolk Salt & black pepper to taste Pasta water (about ¼ cup reserved) Garnish: Fresh parsley, chopped Extra parmesan Cracked black pepper Instructions Cook the Pasta Boil spaghetti in salted water according to package instructions until al dente. Reserve ¼ cup pasta water before draining. Drain and set aside. Cook the Fish Balls Deep fry SeafoodKing Fried Vegetable Fish Balls at 170–180°C for 3–4 minutes until golden and crispy. Alternatively, air fry at 180°C for 8–10 minutes. Slice into halves or thick rounds.✨ Tip: Slice some in halves and keep some whole for better plating texture. Make the Creamy Carbonara Sauce Heat olive oil or butter in a pan over medium heat. Sauté garlic until fragrant (about 30 seconds). Add beef bacon or smoked chicken, cook until slightly crispy. Pour in cooking cream and simmer gently for 2–3 minutes. Lower the heat. Add parmesan cheese and stir until melted. Turn off heat and mix in egg yolk quickly (stir continuously to avoid scrambling). Add a splash of reserved pasta water to loosen the sauce. Combine Everything Add cooked spaghetti into the sauce. Toss until evenly coated. Add sliced crispy fish balls. Adjust seasoning with salt and black pepper. Plating Suggestion (Café Style) Twirl pasta into a neat mound. Place sliced fish balls on top. Finish with extra parmesan, parsley, and cracked black pepper. Optional: drizzle truffle oil for premium touch.

creamy-fried-vegetable-fish-ball-carbonara

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