Recipes › Pasta › Shrimp Carbonara Recipe

Shrimp Carbonara Recipe

Recipe by Pedro M. A. Neves

This Italian pasta dish transforms the classic carbonara with succulent shrimp, creating a luxurious yet simple preparation that's ready in under 30 minutes. The creamy sauce made from egg yolks, Pecorino Romano, and guanciale clings beautifully to spaghetti, while tender shrimp adds protein and briny sweetness. Shrimp carbonara maintains the authentic Roman technique while offering a lighter seafood variation on the traditional pork-based version.

Ingredients

• 400g (14 oz) spaghetti
• 400g (14 oz) large shrimp, peeled and deveined
• 150g (5.3 oz) guanciale, diced into 5mm cubes
• 4 large egg yolks
• 100g (3.5 oz) Pecorino Romano cheese, finely grated
• 50ml (1/4 cup) whole milk
• 30ml (2 tbsp) olive oil
• 2 cloves garlic, minced
• 1 tsp freshly ground black pepper, plus more for finishing
• Fine sea salt to taste
• Fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 240ml (1 cup) of pasta water before draining.

2. While pasta cooks, whisk together egg yolks, milk, and grated Pecorino Romano in a bowl until smooth. Season with 1 teaspoon black pepper and set aside at room temperature.

3. Heat olive oil in a large skillet over medium-high heat. Add diced guanciale and cook for 4-5 minutes, stirring occasionally, until fat renders and edges become crispy.

4. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add shrimp in a single layer and cook for 2-3 minutes per side until they turn opaque and pink, stirring occasionally.

5. Remove the skillet from heat. Add the drained spaghetti to the shrimp and guanciale mixture, tossing gently to combine.

6. Pour the egg and cheese mixture over the pasta while tossing continuously for 2-3 minutes. The residual heat will cook the eggs into a creamy sauce. Add pasta water gradually, 60ml (1/4 cup) at a time, if the sauce appears too thick.

7. Divide carbonara among four bowls and serve immediately. Garnish with additional Pecorino Romano and fresh black pepper to taste.

Substitutions

• Substitute guanciale with pancetta (150g/5.3 oz) for a milder, smoky flavor
• Replace egg yolks with 200ml (3/4 cup) heavy cream mixed with 2 tbsp grated Pecorino for a vegetarian-friendly version
• Use Parmigiano-Reggiano instead of Pecorino Romano for a slightly less sharp cheese profile
• Substitute shrimp with scallops (400g/14 oz) for a different seafood option

Tips

• Keep all ingredients at room temperature before combining to ensure the egg sauce cooks evenly without scrambling
• Never add the egg mixture to a hot skillet; always remove from heat first to prevent curdling
• Pasta water is essential; the starch helps emulsify the sauce and provides the correct consistency—add gradually to avoid oversaturation

Carbonara originated in Rome in the 1950s, traditionally made with guanciale, eggs, Pecorino Romano, and black pepper—no cream. This shrimp variation respects the classic sauce technique while adapting the protein to Mediterranean coastal traditions, representing modern Italian home cooking.

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