Dinner: Shrimp Spaghetti Carbonara

Recipe by Judy Kim Make your favorite silky pasta even more addictive by adding seafood.

Ingredients

kosher salt
1 lb. spaghetti
2 Eggs, room temperature
2 egg yolks, room temperature
1 1/2 c. grated Parmesan, plus additional for garnish
Freshly ground black pepper
8 oz. bacon, cut into 1/2" slices
1 lb. shrimp, peeled and deveined
1/4 c. chopped fresh parsley, plus more for garnish

Instructions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1 cup pasta water. Meanwhile, in a separate bowl combine eggs and Parmesan; mix well with a fork. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet over medium heat cook bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl. Do not drain the fat. Return skillet to medium-high heat and add 1/4 cup pasta water. Season shrimp with salt and pepper and cook until pink, 3 to 5 minutes.
Drain pasta and add to skillet with shrimp and combine well using tongs. Stir in cheese mixture and parsley; quickly toss together to evenly coat the pasta and prevent the eggs from scrambling. Add additional pasta water to make a creamy sauce. Just before serving add bacon.
Transfer to a platter and garnish with parsley, more Parmesan and freshly ground black pepper.

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