The carbonara is a variant of the original carbonara recipe.
To make this recipe, you need a few ingredients, but they must be of quality, and for a good result, I recommend using fresh and personally chosen products.
I cooked the fresh shrimp tails in a pan with some oil, then I made the yolk and pecorino cream, and finally combined everything with the pasta.
You will bring a delicious and exquisite first course to the table!
Also try:
Artichoke Carbonara Pasta
Broccoli Rabe Carbonara Pasta
Zucchini Carbonara Pasta – Vegetarian Recipe
Did you know that April 6th is celebrated as Carbonara Day?
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 7 oz mezze maniche rigate
- 5 oz shrimp tails
- 2 egg yolks
- 3 oz pecorino cheese
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
To make shrimp carbonara, wash the shrimp under running water, removing the head and shell. Then remove the internal intestine: cut the back of the shrimp with a knife and remove it gently, trying not to break it.
Heat a swirl of extra virgin olive oil in a pan, once hot, sauté the shrimp over high heat.
Season with salt and pepper, let cook for 2 minutes, then remove the pan from the heat.
In a bowl, pour the egg yolks, pecorino, and a pinch of pepper. Mix with a whisk, or a fork, until you get a creamy mixture. If necessary, add a tablespoon of pasta cooking water.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and pour it into the pan with the shrimp.
Toss on the heat to combine the pasta with the shrimp, if necessary add some pasta cooking water.
Remove the pasta from the heat and add the yolk and pecorino cream.
Combine the pasta with the cream, if the latter is too dry, add a tablespoon of pasta cooking water.
Serve with a sprinkle of pepper. Enjoy your meal!
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