Ingredients

The following ingredients have 4 Servings
  • 12 oz spaghetti (or fettuccine or linguine)
  • 1 large egg
  • 1 large egg yolk
  • 4 tbsp unsalted butter (at room temp.)
  • 2/3 cup Parmesan cheese
  • 6 garlic cloves
  • ½ tsp freshly cracked black pepper
  • 1 tsp salt (or less if you consume less sodium: about ½ tsp)
  • 6 slices smoked bacon (diced)
  • 1 lb colossal shrimp (peeled, deveined, and tail-off)
  • 1 cup RESERVED starchy pasta cooking water (For a creamier/thicker sauce, reduce water to a 3/4 cup instead. )
  • 1/4 cup Italian parsley (finely chopped (plus 2 tbsp for garnish))

Instruction

  • To make this quick dinner recipe, cook the pasta: Boil enough water, a hint of olive oil, and about 1 tablespoon of salt in a large pot. Add the pasta and cook according to the directions in the package or until al dente. Spaghetti takes about 8-10 minutes to cook! Reserve one cup of the starchy pasta water and then drain pasta.
  • Meanwhile, make the sauce base: In a food processor or blender, add the egg and yolk, butter, cheese, garlic, pepper, and 1 tsp of salt. Blend for about 15 seconds or until it is creamy. Stop and scrape the sides down as needed. Reserve the mixture!
  • Cook the bacon and shrimp: In a large pan or skillet, sauté the chopped bacon over medium heat until it is brown and crispy. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
  • Drain all but 2 tbsp of bacon grease from the pan. Pat dry the shrimp with a paper towel, season with a pinch of salt and pepper, and then add the shrimp to the bacon grease in the pan. Cook over medium heat for about 3-4 minutes, or just until the shrimp turns pink. Transfer the shrimp to the plate with the bacon.
  • Finish to make the sauce and toss the pasta: Heat the same skillet over medium heat and pour in 1 cup of reserved starchy pasta hot water to deglaze the bottom of the skillet. Then, turn off the heat so you will not wind up with scrambled eggs!!! Just then add the reserved egg/cheese mixture and stir until creamy. Stir in the parsley, bacon and shrimp, and then toss the cooked pasta until coated. NOTE: For a creamier sauce according to the American standards, add ½ to 3/4 cup heavy cream when mixing the REGULAR egg/cheese mixture into the pasta water asked in the recipe. See notes below!
  • Serve shrimp carbonara topped with extra cheese and extra chopped parsley!