Shrimp Carbonara


by: Life Food and Beer

A lighter version of Carbonara. All the flavor you love without the heavy cream.


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serves: 6

1 lb Dried or Fresh Pasta of Choice


2 tbsp Extra Virgin Olive Oil

1/4 lb Pancetta Thick Cut- Chopped

Crushed Red Pepper to Taste

3-4 cloves Garlic-Minced

2 Egg Yolk

1 lb Shrimp

Salt and Pepper to Taste

1/2 cup Parmesan Cheese-Grated

1 Handful Parsley- Chopped

Nutrition Facts
Shrimp Carbonara

Servings Per Recipe: 6

Amount per Serving

Calories: 479

  • Total Fat: 16.3 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 164.2 mg
  • Sodium: 1076.9 mg
  • Total Carbs: 63 g
  •     Dietary Fiber: 8.9 g
  •     Sugars: 0.1 g
  • Protein: 22.2 g

how is this calculated?

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e1a3952d2fb4daf815f1bdc36268955da134fbab.jpg 1.  Cook pasta, according to package directions, in salted water. Heat oil in a large skillet over medium heat. Add pancetta and crushed red pepper. Cook 5 minutes or until pancetta starts to crisp. Add garlic.

2.  Season Shrimp with Salt and Pepper. Add to skillet. Cook for 2-3 minutes per side. Time will very depending on size of shrimp.

3.  Add egg yolk to a bowl. Add 2 large ladle full of boiling pasta water. Add water slowly to prevent eggs from scrambling. Do this right before draining pasta.

4.  Add drained pasta to shrimp mixture. Add parmesan cheese and combined.

5.  Sprinkle with more parmesan cheese and parsley if desired.

6.  Serve hot.

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