Shrimp Carbonara
Completing prep ahead of time and quick work in the last few steps are the keys to creamy, delectable carbonara.
Servings: 4 people
Ingredients
- 3 large eggs
- 2 ounces grated Pecorino Romano plus more for serving
- 1 tablespoon olive oil
- 4 ounces diced pancetta or guanciale or bacon (recipe note),
- 1 pound medium shrimp peeled and deveined
- 12 ounces bucatini or spaghetti
- salt and freshly ground black pepper to taste
Instructions
- Put a large pot of salted water on to boil.
- In a medium bowl, whisk together eggs and Pecorino Romano; set aside.
- Heat olive oil in a large Dutch oven or other heavy pot over medium heat. Add pancetta; cook and stir until the fat begins to render and the edges are just starting to crisp, 5 to 6 minutes. Add shrimp; cook and stir until shrimp is just cooked through, 3 to 4 minutes. Remove from heat.
- Meanwhile, cook bucatini according to package directions until al dente (firm to the bite). Reserve 1 cup pasta water, then drain pasta in a colander and transfer immediately to pancetta and shrimp in pot. Set pot over low heat; cook and stir 1-2 minutes, or until heated through. Remove from heat.
- Whisk a scant quarter cup of hot pasta water into the egg and cheese mixture to temper eggs. Pour tempered egg mixture over pasta mixture in a steady stream, stirring constantly. Continue to stir until well combined, adding more pasta water as needed. Season to taste with salt and pepper and serve immediately, garnished with more Pecorino Romano if desired.
Video
Notes
- Guanciale is traditional for this recipe, but can be challenging to find. Pancetta or bacon stand in nicely.
Nutrition
Calories: 670kcal | Carbohydrates: 65g | Protein: 47g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 356mg | Sodium: 551mg | Potassium: 609mg | Fiber: 3g | Sugar: 3g | Vitamin A: 272IU | Calcium: 264mg | Iron: 3mg
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