Carbonara is one of the Hubby’s favourite pasta dishes! This was actually the first time I made carbonara from scratch (traditional recipe with no cream), and it turned out perfectly. I found the recipe on RecipeTin Eats and halved it since it was just the two of us. It still made enough for a second meal! Feel free to double the amounts for a family-sized meal.
Carbonara
Ingredients
- 1 package of deshelled/deveined shrimp
- 3 oz guanciale/pancetta/bacon
- 2 teaspoons minced garlic
- 1 large egg
- 1 large egg yolk
- 1.75 oz parmigiano reggiano/pecorino romano
- black pepper to taste
- 7 oz spaghetti
- 1 tablespoon kosher salt for cooking pasta
- 1/2 cup reserved pasta cooking water
Instructions
- Dust the shrimp with a generous amount of Old Bay and set aside.
- Cut the into bacon into lardons.
- Place egg, yolk, and fresh ground black pepper in a large bowl. Whisk to combine.
- Grate your cheese using a microplane grater and set aside. DO NOT use pre-shredded cheese as it will not melt properly.
- Bring 4 litres/4 quarts of water to the boil with the salt. Add pasta and cook per the packet directions.
- Just before draining the pasta, scoop out 1 cup of pasta cooking water and set aside.
- While the pasta is cooking, render the bacon until crispy.
- Add the shrimp and saute until just cooked through.
- Add the garlic and stir to mix in.
- Add the drained hot pasta into the pan and toss to coat.
- Whisk the grated cheese in the egg.
- Add the pasta mixture into the bowl with the egg.
- Add 1/4 cup (or so) of the pasta cooking water. Stir vigorously for 1 minute and the sauce will transform from watery to creamy and clings to the pasta strands! Add a bit more watery if needed.
- Serve immediately, garnishing with a bit more cheese.
CARBONARA