Description
A delicious twist on the classic carbonara dish featuring shrimp for a seafood delight.
Ingredients
Scale
- 3 large eggs
- 2 ounces grated Pecorino Romano cheese
- 1 tablespoon olive oil
- 4 ounces diced pancetta or guanciale or bacon
- 1 pound medium shrimp, peeled and deveined
- 12 ounces bucatini or spaghetti, gluten-free if needed
- Salt and freshly ground black pepper to taste
- 2–3 cloves garlic, minced
- 1/21/2 teaspoon red pepper flakes
Instructions
- Cook Pasta Al Dente: Start by boiling water in a large pot and adding your gluten-free pasta until tender yet firm to the bite. It should smell inviting as it cooks. Taste a piece to check for readiness; do not let it become mushy.
- Sauté Shrimp & Aromatics: In a large Dutch oven or heavy pot, heat olive oil and toss in the shrimp with minced garlic and red pepper flakes. Listen for the sizzling sound and enjoy the mouthwatering aroma as the shrimp turn pink and opaque. Overcooking can make shrimp chewy and tough, so watch closely.
- Whisk Eggs & Cheese: In a medium bowl, whisk together eggs and grated Pecorino Romano cheese. You want a smooth, creamy consistency. The mixture should smell cheesy. Avoid overmixing or leaving clumps, as this will affect the sauce.
- Combine Everything: Before the pasta is done, reserve some pasta cooking water and drain the rest. Dump the hot pasta directly into the large pot with shrimp and garlic. Quickly toss everything together; timing matters to prevent the eggs from scrambling.
- Add Egg Mixture Gradually: Pour the egg and cheese mixture over the pasta while tossing continuously. The heat from the pasta will transform the egg into a creamy sauce. Add the mixture cautiously; aim for creaminess, not scrambled eggs.
- Adjust Consistency & Serve: Check the sauce thickness and gradually add the reserved pasta water if needed to achieve the desired smooth and silky consistency. Serve immediately while warm to fully enjoy the comforting aroma of the dish wafting through your kitchen.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: For the creamiest texture, use the freshest eggs you can find. Reserve some pasta cooking water beforehand to help adjust sauce consistency. If the sauce is too thick, add reserved pasta water a little at a time to achieve the silky texture you desire.
- Reheating Instructions: Reheat gently on the stovetop over low heat, adding a splash of pasta water to bring back some creaminess, if needed.
- Serving Suggestions: Serve with a side salad for a complete meal. Pair with garlic bread to soak up the sauce. Garnish with extra cheese and freshly ground pepper.
- Recipe Variations: Add spinach or peas for added color and nutrition. Incorporate lemon zest for a bright, fresh flavor. Swap shrimp for scallops for a different seafood experience.
- Ingredient Notes: Choose high-quality Pecorino Romano, or substitute with Parmesan cheese, preferably Parmigiano Reggiano for a better flavor. If pancetta is unavailable, bacon will add a smoky flavor. Selecting fresh ingredients will greatly enhance the overall flavor of the dish.
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 3g
- Sodium: 551mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 356mg