Spaghetti carbonara with shrimps
- Preparation 10 min
- Cooking 15 min
- Servings 4
- Freezing Absolutely
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Who doesn’t like pasta? As for me, I LOVE IT! In partnership with @BarillaCanada, I invite you to take part in the #CarbonaraChallenge to celebrate World #CarbonaraDay on April 6!!! Let’s all cook and share our most insane recipes!!! I’m inviting my friends in the challenge and show me their favourite carbonara recipe. Here is my version of carbonara with a Mediterranean twist that includes shrimps. #lecoupdegrace #BarillaCanada #ohmygod #ad
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Ingredients
- 400 g pancetta in thick slices, diced
- Olive oil
- 454 g Barilla spaghetti
- 3 eggs
- 2 cups finely grated Romano pecorino cheese + a little for the service
- 20 large raw shrimps, peeled and tails removed
- Garlic salt
- About 1 cup of cooking water
- Salt and pepper from the mill
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Preparation
- In a large skillet over medium heat, add the pancetta followed by a thin drizzle of olive oil. Cook for 5 to 7 minutes, stirring, until the pancetta is crisp. Using a slotted spoon, remove the pancetta and set aside in a bowl. Discard 3/4 fat from the pan.
- Meanwhile, in a large saucepan filled with boiling water, cook pasta al dente following the instructions on the package. Reserve 1 cup of cooking water, pour pasta in a colander and drain. Set aside.
- In a bowl, add eggs and cheese then season with pepper. Mix and reserve.
- In the same pan as the pancetta heated over high heat, add the shrimp and season with garlic salt and pepper to taste. Cook about 2 minutes per side or until nicely pink. Add olive oil as needed. Pour pancetta and shrimps into the large saucepan.
- Remove the saucepan from the heat. Add the pasta, the egg mixture and about 1/3 cup of cooking water, then season generously with pepper. Stir vigorously to create a creamy sauce. Adjust the texture by adding a little bit of cooking water at a time because at this stage the pasta will absorb the liquid quickly. Serve immediately and garnish with fresh pecorino!
Our sommeliers suggest
Carpineto Vermentino Valcolomba 2023
Tuscany, Italy
This vermentino from Tuscany, Carpineto's Valcolomba, is a lively white with notes of lemon and herbs, and a slightly salty edge that recalls the sea. It lightens the richness of the eggs, the pancetta and the pecorino, then meets the shrimp. The salt in the dish even brings out its fruit! A weeknight supper that tastes like a trip.
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FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%
The shrimp lighten the carbonara, but the egg yolk and the pecorino are still there. The strong Belgian ale, with its fine, abundant bubbles and its grain and spice notes, puts things back in order between forkfuls. Its dryness keeps the shrimp in front.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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