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Carbonara Pasta with Shrimp
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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.