Shrimp Carbonara

Shrimp Carbonara is the kind of dish you’d order in a restaurant to celebrate an anniversary or birthday. But here’s the good news – carbonara no longer needs to be intimidating to make at home. I’ve solved the puzzle for reliably creamy, delectable results every time. This seafood lover’s riff on the classic Italian pasta dish comes together in just 30 minutes with 6 simple ingredients.

Pasta dishes like this, that are at once simple and extraordinary, call for high-quality ingredients and careful attention to easy, but precise cooking techniques. Cook mindfully, splurge on the best ingredients you can afford, and you’ll be rewarded for your efforts and expense with a restaurant-quality dish.

“I made this for our Valentine’s Dinner last night after I found freshly made bucatini nests at a local Italian market. Wow! The shrimp was perfectly cooked, the sauce was velvety and rich and the pops of pancetta added just the right salty, porky pop! A winner for sure and definitely saving this!”

lisa

Ingredients for this Shrimp Carbonara

• Eggs: Large or extra-large. They’re the key to the creamy sauce, so use the freshest you can find.
• Pecorino Romano: This sheep’s milk cheese adds a sharp, salty flavor. Parmesan works too, but Pecorino is more traditional.
• Olive Oil: Be sure to use a good quality, extra-virgin olive oil. Its flavor will come through in the final dish.
• Pancetta: This Italian cured pork belly adds a rich, salty flavor. Guanciale is traditional, or bacon works in a pinch.
• Shrimp: I prefer medium shrimp for the best flavor-to-bite ratio, but large shrimp work well too. Look for fresh or quality frozen, and avoid pre-cooked.
• Bucatini: This hollow spaghetti is perfect for catching the sauce. Regular spaghetti or other long, slender pasta will also do nicely.
• Salt and Freshly Ground Black Pepper: Kosher salt and freshly ground black pepper are perfect for adjusting seasoning.

Tried-and-True Carbonara Method

The perfect carbonara is piping hot and coats the noodles like a velvet blanket. To keep the sauce from clumping or curdling, remember these 3 key steps.

1. First, whisk the egg and cheese together. Let stand at room temp while you cook the pasta and pancetta.
2. Before adding the egg mixture to the pasta, whisk in a little bit of hot pasta cooking water to temper the eggs and prevent them from curdling.
3. Stir the pasta, shrimp, meat and sauce together quickly at the end and serve right away.

Shrimp Carbonara proves that a handful of quality ingredients, treated with care, can create something truly special. Don’t rush the process – enjoy each step. There’s something deeply satisfying about transforming a few simple ingredients into a meal that feels this special, whether it’s for a milestone celebration or just because it’s Tuesday.

FAQ

More Delicious Italian Recipes to Try

• Broccoli Rabe and Sausage Pasta
• Salmon Piccata (less than 30 minutes!)
• Easy Shrimp Fra Diavolo
• The Best Bolognese Sauce Recipe
• Baked Italian Meatballs
• Bucatini Carbonara
• Mushroom Carbonara
• Browse All Italian Recipes

How to make Shrimp Carbonara

Whisk eggs and Pecorino Romano cheese together in a medium bowl and leave at room temperature.

Cook the pancetta in sizzling olive oil, in a large, heavy pot over medium heat until the fat begins to render and the edges are starting to crisp. In the last few minutes, add shrimp and cook until just cooked through then remove from heat.

Cook pasta until al dente (according to package directions). Scoop out 1 cup of cooking water, then drain and immediately add to shrimp and pancetta in pot; set over and stir until shrimp and pancetta are heated through, then remove from heat.

Temper the egg mixture by whisking in a scant quarter cup of hot pasta water. Pour tempered egg mixture over pasta and shrimp mixture in a steady stream, stirring constantly. Keep stirring until well combined, adding more pasta water if you like. Season with salt and pepper to taste and serve right away, garnished with more cheese.