Shrimp Carbonara with Asparagus
Classic carbonara gets a springy lift with tender pan-seared shrimp and bright asparagus. The silky sauce comes together quickly at the end with minimal ingredients, making it a great one pan meal for weeknights or dinner parties alike.
Ingredients
- 1 lb raw peeled and deveined shrimp (U16/20)
- 12 oz spaghetti
- 4 oz pancetta, cut into lardons
- 1 cup freshly grated pecorino
- 8 asparagus stalks, tough ends removed and sliced thin on a bias
- 4 egg yolks
- 1 pinch red pepper flakes
- freshly ground black pepper and kosher salt
- 5 basil leaves, torn
Instructions
- Clean the shrimp and halve through the middle lengthwise. Set aside.
- Set a large pot of salted water to boil.
- In a large saute pan or skillet, render the pancetta lardons over medium-low heat. When browned and crisp, remove with a slotted spoon and place on paper towels to drain. Remove all but a tablespoon of the fat from the pan, reserving for another use.
- Return the pan to medium-high heat. When the fat is hot, add the shrimp and sear until browned and starting to curl up. Add the asparagus and chile flakes, cooking an additional 30 seconds to soften. Remove from heat.
- Boil the pasta until al dente. Using tongs, transfer the pasta to the skillet with the shrimp and asparagus. Do not drain the pasta water; you'll need some of it to bind the sauce.
- Add the pancetta, grated cheese, egg yolks, ½ cup of the pasta water, and freshly ground black pepper and salt. Vigorously toss together. The heat from the pasta will gently cook the egg yolks and together with the starchy water and cheese, create a creamy sauce. If needed, return the pan to low heat for a few seconds to tighten the sauce (just be careful not to scramble the eggs). Conversely, add additional pasta water if the sauce is too tight.
- Serve immediately, topped with torn basil leaves or fresh chives.
Shrimp Carbonara with Asparagus
Classic carbonara gets a springy lift with tender pan-seared shrimp and bright asparagus. The silky sauce comes together quickly at the end with minimal ingredients, making it a great one pan meal for weeknights or dinner parties alike.
Ingredients
- 1 lb raw peeled and deveined shrimp (U16/20)
- 12 oz spaghetti
- 4 oz pancetta, cut into lardons
- 1 cup freshly grated pecorino
- 8 asparagus stalks, tough ends removed and sliced thin on a bias
- 4 egg yolks
- 1 pinch red pepper flakes
- freshly ground black pepper and kosher salt
- 5 basil leaves, torn
Instructions
- Clean the shrimp and halve through the middle lengthwise. Set aside.
- Set a large pot of salted water to boil.
- In a large saute pan or skillet, render the pancetta lardons over medium-low heat. When browned and crisp, remove with a slotted spoon and place on paper towels to drain. Remove all but a tablespoon of the fat from the pan, reserving for another use.
- Return the pan to medium-high heat. When the fat is hot, add the shrimp and sear until browned and starting to curl up. Add the asparagus and chile flakes, cooking an additional 30 seconds to soften. Remove from heat.
- Boil the pasta until al dente. Using tongs, transfer the pasta to the skillet with the shrimp and asparagus. Do not drain the pasta water; you'll need some of it to bind the sauce.
- Add the pancetta, grated cheese, egg yolks, ½ cup of the pasta water, and freshly ground black pepper and salt. Vigorously toss together. The heat from the pasta will gently cook the egg yolks and together with the starchy water and cheese, create a creamy sauce. If needed, return the pan to low heat for a few seconds to tighten the sauce (just be careful not to scramble the eggs). Conversely, add additional pasta water if the sauce is too tight.
- Serve immediately, topped with torn basil leaves or fresh chives.