Bacon & Shrimp Spaghetti Carbonara

“My take on a classic Italian favourite! Silky, luxurious, and creamy, it’s an interesting culmination of textures and subtle flavours. It just requires a handful of ingredients, little time, and easy kitchen techniques!”

Difficulty: ★☆☆☆☆

Serves 4-5 

INGREDIENTS:

1 pack (450g) spaghetti

1lb shrimp, peeled and deveined

1/2lb good quality pancetta/prociutto/bacon, diced

2 large egg yolks

1 large eggs

2 cups parmesan, finely grated

3 cloves minced garlic

1/2 tbsp cayenne pepper

Black pepper to taste

Salt to taste

Parsley to garnish

…………………………………………………………………………………………………………………………………………..

METHOD:

Step One:

In a pot, bring a couple of cups of water up to a rolling boil and season with 1 tbsp salt. Add your spaghetti and boil for 8-12 minutes until al dente  (you can test the pasta by crushing one between your thumb and index finger. Al dente pasta shows a little resistance before it breaks). Drain the pasta in a colander (reserve some of this starchy water in a cup) and set aside until ready.

Step Two:

In a bowl, add the finely grated parmesan, eggs, black pepper, cayenne and mix until properly combined. Set aside.

Step Three:

In a large frying pan over medium heat, add the diced bacon/pancetta/proscuitto and fry it off for a couple of minutes until lightly golden brown (Oil isn’t necessary as the meat tends to release a lot due to the high fat content). After a couple of minutes, add your garlic and shrimp and cook for approximately 4 minutes until the shrimp is cooked through.

Final Step:

Add the spaghetti to the same frying pan with the meats. Add 2-3 tbsps of that reserved starchy pasta water to your egg and cheese mixture to temper the egg yolks so that it doesn’t scramble in the hot pan. Add the egg mixture to the pan and stir well to properly combine everything. Add a tablespoon or two of the pasta water again to the mixture in the pan for your desired creaminess. Garnish with a sprinkle of cayenne and parsley.

Enjoy!

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