Description
A coastal twist on the classic Roman Carbonara, using seared shrimp and scallops instead of guanciale for a lighter, luxurious seafood pasta.
Ingredients
Scale
- 1 lb spaghetti
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops
- 3 large egg yolks
- 1 cup Pecorino Romano, finely grated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp lemon zest
- 1 tsp freshly cracked black pepper
- Salt for pasta water
Instructions
- In a mixing bowl, whisk together egg yolks, grated Pecorino Romano, and black pepper until a thick paste forms.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Sear scallops and shrimp for 2 minutes per side until golden brown, then remove to a plate.
- In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
- Add the cooked spaghetti and seared seafood back into the skillet, tossing to coat in the garlic butter.
- Remove the skillet from the heat. Pour in the egg and cheese mixture and 1/4 cup of pasta water, stirring rapidly until a smooth, creamy sauce forms. Add more pasta water if needed to reach desired consistency.
- Stir in lemon zest and serve immediately with extra cheese on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian