Shrimp Carbonara
Shrimp Carbonara is a quick and easy Italian summer pasta dish that combines a silky, creamy sauce with succulent shrimp for a meal that feels indulgent yet comes together effortlessly. This rich and flavorful recipe transforms simple ingredients into a weeknight treat that tastes like it came from a seaside trattoria in Rome.
Equipment
- Large Skillet
- Large Pot
Ingredients
Pasta and Proteins
- 1 lb spaghetti or linguine
- 1 lb large shrimp peeled and deveined
- 6 slices bacon or pancetta diced
Sauce Components
- 4 large eggs room temperature
- 1 cup freshly grated Pecorino Romano cheese (Parmesan works too)
- 4 cloves garlic minced
- 0.5 tsp red pepper flakes optional
Finishing Touches
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil
- salt and freshly ground black pepper to taste
Instructions
- Season shrimp with salt and pepper, then set aside. In a medium bowl, whisk together eggs and cheese until well combined.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, typically 8-10 minutes depending on the type. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon or pancetta and cook until crispy, about 5-7 minutes.
- Reduce heat to medium-low and add minced garlic and red pepper flakes to the bacon. Sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook until they turn pink and opaque, approximately 2-3 minutes per side.
- Turn off heat. Add drained pasta to the skillet with shrimp and bacon mixture, tossing quickly to combine. Working quickly, pour in the egg and cheese mixture while continuously stirring.
- If the sauce seems too thick, gradually add reserved pasta water, a tablespoon at a time, until you achieve your desired consistency.
- Season with additional black pepper and garnish with fresh parsley. Serve immediately for the best texture and flavor experience.
Notes
Carbonara is best enjoyed immediately after preparation. The key to perfect carbonara is working quickly and removing the pan from heat before adding the egg mixture to prevent scrambling.
For a lighter version, use whole grain pasta and consider replacing half the pasta with zucchini noodles.
Always use room temperature eggs to create a smoother sauce and freshly grated cheese for proper melting.
Nutrition
Calories: 680kcalCarbohydrates: 65gProtein: 42gFat: 28gSodium: 890mgFiber: 3g
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