• Marnie

Shrimp Carbonara


Velvety pasta. Bacon. Shrimp. Garlic. That's what you'll get with this delicious homemade carbonara! It's surprisingly creamy, without adding any milk or cream to it. And the flavors all meld together so well - it's truly one of my favorite recipes. And if you really want to impress your family (or whoever you're making it for, even just for yourself!), make this easy homemade pasta to use with it. I used linguine, but traditionally it's made with spaghetti.


Here's how to make it:


Ingredients

  • 1 pound pasta (linguine or spaghetti)

  • 2 TBS extra virgin olive oil

  • 8 slices bacon, chopped

  • 8 ounces medium shrimp (cooked or uncooked). If using frozen, make sure it's fully thawed - you don't want that extra water in the dish.

  • 1 medium onion, chopped

  • 2 cloves minced garlic

  • 1/4 cup dry white wine

  • 4 large eggs, beaten

  • 1 pinch salt and black pepper to taste

  • 1/2 cup grated Parmesan cheese plus 2 TBS for garnish

  • 2 TBS chopped fresh parsley or chives for garnish

Instructions


TIP: I recommend mise en placeing (preparing your ingredients - chopping, etc) to make cooking easier!

  1. In a large pot of boiling salted water, cook the pasta until al dente.

  2. Drain in a colander, place in a bowl and toss with 1 TBS of olive oil, and set aside.

  3. In a large skillet, cook the chopped bacon until slightly crisp.

  4. Remove the bacon and place it on plate with a paper towel to drain the grease. Keep about 2 TBS of the bacon fat in the skillet (extra flavor!).

  5. Add 1 TBS olive oil to the same skillet, and heat to medium.

  6. Add the chopped onion, and cook until the onion is translucent, about 5-7 minutes.

  7. Add the minced garlic and cook another minute.

  8. If you're using uncooked shrimp, add it now. It only takes a few minutes to fully cook.

  9. Add the wine and cook one more minute.

  10. Return the cooked bacon to the skillet and if you are using already cooked shrimp, add that now.

  11. Add the pasta.

  12. Using tongs, toss to coat the pasta and heat through. You can add a tiny bit more olive oil if your pasta is sticking.

  13. Add the beaten eggs and cook, tossing constantly with the tongs or large fork until eggs are incorporated (you don't want scrambled eggs).

  14. Add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste. Because the bacon and cheese are salty, I didn't add anymore salt.

  15. Serve immediately with the chopped parsley or chives and extra Parm sprinkled on top and enjoy!

Did you make this? Share pics in the comments!

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