Shrimp Carbonara

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.

Shrimp Carbonara

INGREDIENTS:

• 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

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. 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.
3. Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
4. 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.
5. 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.
6. Stir in pasta and bacon.
7. Serve immediately, garnished with Parmesan and parsley, if desired

SHRIMP CARBONARA

Shrimp carbonara

Yield 4 servings

Ingredients

• 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

Instructions

1. In large skillet over medium heat, cook pancetta 3 minutes.
2. Add garlic and cook until pancetta is crispy, 2 to 3 minutes more.
3. Transfer to small bowl. Drain and discard about half of fat from skillet. 
4. In large stockpot of salted boiling water, cook pasta according to package directions until al dente.
5. Drain, reserving 1/2 cup pasta water, and return fettuccine to pot.
6. Add shrimp to skillet and increase heat to medium-high. Add basil, oregano, salt and pepper.  
7. Continue to cook, tossing shrimp over until cooked through and shrimp turns pink.
8. Reduce heat to low and return pancetta/garlic mixture to skillet.
9. Add cooked pasta and toss until well combined.
10. In small bowl, beat together eggs, Parmesan cheese and parsley. Season with salt and pepper.
11. Pour egg mixture over pasta and toss until coated.
12. Add a couple tablespoons pasta water until creamy. (Add more pasta water by tablespoons as necessary.)
13. Garnish with extra Parmesan and parsley.
14. Serve immediately.

Gordon Ramsay

https://www.gordonramsay.com/gr/recipes/gordons-carbonara-in-under-10-minutes/

INGREDIENTS

• 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.