Description
Classic Shrimp Carbonara is an Italian-inspired pasta dish featuring al dente spaghetti tossed in a creamy sauce made from eggs, Parmigiano Reggiano cheese, crispy pancetta, and sautéed shrimp. Ready in just 35 minutes, this flavorful and rich dish is perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Pasta
- 1 tablespoon kosher salt
- 8 ounces spaghetti (or your favorite pasta)
- ½ cup reserved pasta water (divided into ¼ cup and ¼ cup)
Protein and Sauce
- 1 tablespoon olive oil (extra virgin)
- 4 ounces chopped pancetta (113 grams)
- 1 tablespoon minced garlic
- 1 pound large deveined and peeled shrimp
- 2 extra large eggs (well beaten)
- 1 cup grated Parmigiano Reggiano cheese (plus extra for garnish)
Seasonings and Garnish
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon kosher salt
- 2 teaspoons chopped fresh parsley (optional garnish)
Instructions
- Cook the Pasta: Fill a 5-6 quart stock pot about two-thirds full with water and bring to a low boil over medium-high heat. Add kosher salt and the spaghetti, stirring occasionally to prevent sticking. Cook until al dente. Reserve ½ cup of pasta water by setting aside ¼ cup twice, then drain the pasta.
- Sauté Pancetta: Heat a 10 to 12-inch skillet over medium-high heat. Add extra virgin olive oil and chopped pancetta. Stir frequently to prevent burning, adjusting heat as needed. Once pancetta is crispy, transfer it to a plate, leaving the rendered fat and oil in the pan.
- Cook Garlic: Add minced garlic to the same skillet and sauté for 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Cook Shrimp: Immediately add the shrimp to the skillet and cook for 2-3 minutes per side until pink. Cook in batches if needed to avoid overcrowding. Transfer shrimp to the plate with pancetta and reduce heat to low.
- Prepare Egg Mixture: Quickly stir beaten eggs with 1 cup grated Parmigiano Reggiano cheese in a bowl and set aside.
- Combine Pasta and Protein: Add drained pasta, pancetta, and shrimp to the skillet. Use tongs to toss everything together evenly.
- Temper Egg Mixture: Add ¼ cup of the warm reserved pasta water to the egg and cheese mixture to temper it, ensuring a smoother sauce.
- Create the Carbonara Sauce: Remove the skillet from heat. Pour the egg and cheese mixture over the pasta and toss continuously with tongs. Drizzle in the remaining ¼ cup reserved pasta water to keep the sauce creamy. Return skillet to heat and toss for an additional minute.
- Season and Serve: Sprinkle with the remaining kosher salt and fresh cracked black pepper, tossing to combine well. Remove from heat, garnish with chopped fresh parsley and extra grated Parmigiano Reggiano cheese. Serve immediately for best flavor and texture.
Notes
- Be sure to temper the egg mixture with pasta water to avoid scrambling the eggs and create a smooth, creamy sauce.
- Cook shrimp in batches if your skillet is small to ensure even cooking without overcrowding.
- Use freshly grated Parmigiano Reggiano for the best flavor and smooth melting texture.
- Adjust salt carefully since pancetta and cheese add saltiness to the dish.
- Serve immediately as carbonara sauce can thicken when cooled.
