Shrimp Carbonara
This Shrimp Carbonara is a quick yet impressive dish perfect for dinner parties or a cozy family meal.
Equipment
- Large pot
- Medium Bowl
- large Dutch oven
Ingredients
- 3 large eggs
- 2 ounces grated Pecorino Romano plus more for serving
- 1 tablespoon olive oil (15ml)
- 4 ounces diced pancetta or guanciale or bacon
- 1 pound medium shrimp, peeled and deveined (454g)
- 12 ounces buccatini or spaghetti (340g)
- Salt to taste
- freshly ground black pepper to taste
Instructions
- Start by cooking your bucatini or spaghetti in a large pot of boiling water. Cook until the pasta is al dente, which will take around 8 to 10 minutes. Stir occasionally to prevent sticking. Avoid overcooking the pasta.
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced pancetta and stir until crispy and golden brown. This will create a savory aroma. Keep an eye on it so it does not burn.
- Toss in the medium shrimp with the pancetta and cook until they turn pink and opaque, which should take just a few minutes. Stir gently to avoid overcooking the shrimp.
- In a medium bowl, whisk together the eggs and grated Pecorino Romano until the mixture is creamy and lightly fluffy. Ensure that you take care not to add the eggs directly to the hot pan to avoid scrambling.
- When the pasta is cooked, reserve some pasta water before draining. Add the hot pasta directly to the skillet with the shrimp and pancetta. This heat will help temper the egg mixture. Stir gently to coat well; add a splash of reserved pasta water if the sauce feels too thick.
- Season your dish with salt and freshly ground black pepper. Taste as you go to ensure balanced flavors. The fragrant notes of the pepper should mix with the savory elements from the pancetta and creamy sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For the best creamy sauce, use fresh eggs. To prevent the eggs from scrambling, whisk well and temper with hot pasta water. Should your pasta sauce be too thick, gradually add more reserved pasta water until achieving desired consistency.
Reheat the pasta on the stovetop over medium heat. Add a splash of water or a bit of olive oil to help loosen the sauce while warming.
Serve with extra grated Pecorino on top and garnish with freshly chopped parsley for a touch of brightness. This dish pairs well with a crisp white wine or a light green salad.
Substitute bucatini with linguine or fettuccine. Add in peas or spinach for extra vegetables. Use smoked bacon instead of pancetta for a different flavor profile.
Choose high-quality Pecorino Romano for the best flavor. Parmesan cheese can be used as a substitute if necessary. If preferred, diced bacon can replace pancetta for a smoky flavor.