Shrimp Carbonara Pasta
A creamy Shrimp Carbonara featuring tender shrimp, crispy pancetta, and a smooth Parmesan egg sauce for a rich and savory pasta dish perfect for dinner.
Equipment
- 1 skillet for cooking pancetta and shrimp
- 1 pot for boiling spaghetti
- 1 bowl for whisking eggs and cheese
Ingredients
- 12 oz spaghetti
- 1 lb shrimp peeled and deveined
- 4 oz pancetta diced
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves minced
Instructions
- Cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain.
- In a skillet, cook diced pancetta over medium heat until crispy.
- Add minced garlic and shrimp to the skillet. Sauté until shrimp are cooked through, then remove from heat.
- In a small bowl, whisk together eggs and grated Parmesan cheese.
- Toss the cooked spaghetti with pancetta and shrimp mixture.
- Gradually stir in the egg and Parmesan mixture, adding reserved pasta water as needed to achieve a creamy sauce.
- Serve immediately while hot.
Notes
- Use medium-sized shrimp for best texture.
- Reserve pasta water to control sauce consistency.
- Serve immediately to prevent sauce from scrambling.
- Store leftovers covered in fridge up to 2 days.