This shrimp carbonara delivers restaurant-style flavor at home, with tender shrimp, crispy pancetta and al dente spaghetti tossed in a creamy, cheesy egg-based sauce.
Shrimp Carbonara
This shrimp carbonara delivers restaurant-style flavor at home, with tender shrimp, crispy pancetta and al dente spaghetti tossed in a creamy, cheesy egg-based sauce.
Ingredients
- 1 pound uncooked spaghetti
- 4 large egg yolks room temperature
- 1-1/4 cups grated Parmesan cheese divided
- 1 tablespoon olive oil
- 4 ounces chopped pancetta
- 1 pound uncooked shrimp 26-30 per pound, peeled and deveined
- 3/4 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 5 garlic cloves minced
- Freshly cracked black pepper for serving
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1-1/2 cups pasta water; drain remaining.
- In a small bowl, combine egg yolks and 3/4 cup grated cheese; set aside.
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crisp, 6-7 minutes; remove with a slotted spoon to a paper towel-lined plate.
- Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet with pancetta grease; cook 2-3 minutes per side or until shrimp is no longer pink. Remove from pan, keep warm.
- In the same skillet, add garlic, cook one minute longer. Add reserved 1-1/2 cups pasta water; bring to a simmer. Add spaghetti, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low; stir in egg and cheese mixture. Toss with tongs until sauce has thickened. Add cooked pancetta back to the pan; toss to combine.
- Serve carbonara in bowls; top with shrimp and remaining 1/2 cup grated cheese. Top with additional freshly ground black pepper, if desired.
