Spaghetti carbonara with shrimps

Name: Spaghetti carbonara with shrimps
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
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

Preparation 10 min
Cooking 15 min
Servings 4
Freezing Absolutely

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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.
In the large saucepan over medium heat, add the pasta, the egg mixture, about 1/3 cup of cooking water then season generously with pepper. Cook for 3 to 4 minutes, stirring, until the mixture thickens. Correct 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!