Shrimp carbonara is a delectable dish boasting salty pancetta, toothsome pasta and tender shrimp draped in an elegant but incredibly easy-to-make sauce of Parmesan and eggs. You can get this sumptuous Italian dish on the table in 30 minutes or less — equally great for a special occasion that calls for a splurge or a busy weeknight when comfort food is in order.
- 12 ounces bucatini*
- 4 slices bacon, diced
- 2 cloves garlic, minced
- 8 ounces medium shrimp, peeled, deveined and roughly chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, cubed
- 1/4 cup half and half*, or more, as needed
- 1/2 cup frozen peas
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
- Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Season shrimp with basil, oregano, salt and pepper, to taste. Add shrimp to the skillet and cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in cream cheese, half and half and peas until well combined, about 1-2 minutes. If the mixture is too thick, add more half and half as needed until desired consistency is reached.
- Stir in pasta and bacon.
- Serve immediately, garnished with Parmesan and parsley, if desired
Yield 4 servings
- 8 rounds pancetta, diced
- 3 cloves garlic, minced
- 12 ounces fettuccine
- 1 pound large shrimp, raw, thawed, peeled, tails and veins removed
- 2 tablespoons fresh basil, cut into chiffonade
- 1 tablespoon dried oregano
- 3 eggs, beaten
- 3/4 cup freshly grated Parmesan, plus more for garnish
- 1/3 cup freshly chopped parsley, plus more for garnish
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- In large skillet over medium heat, cook pancetta 3 minutes.
- Add garlic and cook until pancetta is crispy, 2 to 3 minutes more.
- Transfer to small bowl. Drain and discard about half of fat from skillet.
- In large stockpot of salted boiling water, cook pasta according to package directions until al dente.
- Drain, reserving 1/2 cup pasta water, and return fettuccine to pot.
- Add shrimp to skillet and increase heat to medium-high. Add basil, oregano, salt and pepper.
- Continue to cook, tossing shrimp over until cooked through and shrimp turns pink.
- Reduce heat to low and return pancetta/garlic mixture to skillet.
- Add cooked pasta and toss until well combined.
- In small bowl, beat together eggs, Parmesan cheese and parsley. Season with salt and pepper.
- Pour egg mixture over pasta and toss until coated.
- Add a couple tablespoons pasta water until creamy. (Add more pasta water by tablespoons as necessary.)
- Garnish with extra Parmesan and parsley.
- Serve immediately.
- 125g Dried Spaghetti
- 30g Frozen Peas
- 80g Streaky Bacon or Pancetta, Cut into small lardons
- 2 Egg Yolks
- 1 1/2 Tablespoons Crème Fraîche
- 2 Mushrooms, Sliced
- 1 Chili, Minced
- Olive Oil
- 2 Garlic Gloves, Thinly Sliced
- Grana Padano or Parmesan Cheese
- 2 Tablespoons Parsley, Chopped
- Salt and Pepper
Note: Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture.