Seafood Carbonara Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to pot.
• While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm.
• Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes.
• Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.

Steps:

• For the carbonara base sauce: Put the pancetta in a cold saute pan and then put it over medium-high heat. When the fat starts to melt, stir the pancetta once in a while so it doesn't burn in the pan. Allow the pancetta to cook in the rendered fat until crispy and brown, about 30 minutes. Remove the pancetta pieces to a plate lined with paper towels, saving the fat in the pan.
• Whisk the flour into the pancetta fat to make a roux and cook for 2 to 3 minutes, stirring so it does not burn. Whisk the milk into the the roux. (Transfer to a large pot if your saute pan is not big enough to hold the sauce.) Allow the sauce to gently simmer for 15 minutes, stirring regularly. Whisk in the Parmesan and season with some salt and pepper. Simmer to melt the cheese, another 2 to 3 minutes. Hold warm for serving.
• To finish the dish: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, season the shrimp with some salt and pepper. Heat a large saute pan over high heat until it begins to smoke. Add the oil and then, working in batches if necessary, cook the shrimp to get a golden brown sear, 2 to 3 minutes per side. You do not want to overcrowd the pan. Add more oil between batches if necessary. Squeeze the juice of 1 of the lemons over the shrimp, add the butter to the pan and remove from the heat to let the shrimp rest.
• Bring the carbonara base sauce back up to a simmer. Add the pasta to the sauce and then add the peas and cooked pancetta. Adjust the consistency of the sauce with water if needed.
• Add the shrimp to the pan with the pasta, toss and then season with some salt and pepper to taste. Add a squeeze of lemon juice from the remaining lemon.
• To plate, divide the pasta and sauce among 6 bowls and arrange the pasta. Garnish with the parsley.

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Mix cream cheese spread, milk and seasonings until blended. Add shrimp to reserved bacon drippings in skillet; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cream cheese mixture; cook and stir 3 min. or until heated through.
• Drain spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.