Swordfish carbonara with Venus

Cut the swordfish into cubes and brown it in a pan with extra virgin olive oil and a clove of garlic. Break the eggs and put the yolks in a bowl, beating them lightly with a fork. Put the bowl with the yolks in a bain-marie until it reaches a temperature of 65 degrees, which you can check using a kitchen thermometer. In this way they will be pasteurized. Season with salt and pepper.

Cook your pasta in boiling salted water for 12 minutes, drain by eliminating the cooking water from inside the shapes (place them upside down on a clean tea towel).