Shrimp Carbonara
Equipment
- Pans
Ingredients
- 12 oz spaghetti, fettuccine, or linguine
- 1 large egg – at room temperature
- 1 large egg yolk – at room temperature
- ½ to ¾ cup heavy cream optional, for a creamier sauce
- 4 tablespoons unsalted butter – at room temperature
- ⅔ cup grated Parmesan cheese, plus extra for serving
- 6 garlic cloves
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon salt plus more for pasta water and seasoning the shrimp
- 6 slices smoked bacon, pancetta, or guanciale – diced
- 1 lb colossal shrimp or jumbo shrimp – peeled, deveined, and tails removed
- 1 cup reserved starchy pasta cooking water – use ¾ cup for a thicker sauce
- ¼ cup Italian parsley – finely chopped, plus 2 tablespoons for garnish
Instructions
- Cook the pasta: Bring a large pot of water to a boil with a little olive oil and about 1 tablespoon of salt. Add the spaghetti and cook according to the package directions until al dente, about 8 to 10 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- Make the sauce mixture: Add the egg, egg yolk, softened butter, Parmesan, garlic, black pepper, and 1 teaspoon of salt to a food processor or blender. Blend for about 15 seconds, or until creamy. Stop and scrape down the sides as needed. Set aside.
- Cook the bacon: Cook the chopped bacon in a large skillet over medium heat until browned and crisp. Transfer it to a paper towel-lined plate with a slotted spoon.
- Cook the shrimp: Leave about 2 tablespoons of bacon grease in the skillet. Pat the shrimp dry and season with a pinch of salt and pepper. Cook over medium heat for 3 to 4 minutes, or until pink. Transfer the shrimp to the plate with the bacon.
- Finish the sauce: Pour 1 cup of the reserved hot pasta water into the same skillet over medium heat. Stir to loosen the browned bits from the bottom. Turn off the heat, then add the reserved egg and cheese mixture. Stir until creamy. Note: For a creamier sauce, add ½ to ¾ cup heavy cream when stirring the egg and cheese mixture into the pasta water.
- Toss the pasta: Stir the parsley, bacon, and shrimp into the sauce. Add the cooked spaghetti and toss until evenly coated.
- Garnish and serve: Top the shrimp carbonara with extra Parmesan and chopped parsley. Serve immediately.
Recipe Notes
Storage and Reheating
Storage: Store leftover shrimp carbonara in an airtight container in the refrigerator for up to 3 days. Freezing: I don't recommend freezing the finished shrimp carbonara. Freezing and reheating can affect the creamy sauce and make the shrimp rubbery. Reheating: Reheat gently in a skillet over low heat for about 3 to 5 minutes, stirring occasionally, until heated through. Add a small splash of water if the pasta seems dry. Avoid high heat, which can overcook the shrimp and affect the texture of the egg and cheese sauce.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.