Shrimp Spaghetti Carbonara

• Meat

  • 1/2 cut into slices 8 oz bacon

• Seafood

  • 1 lb Shrimp

• Produce

  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 1 1/2 cup Parmesan, grated

Found on delish.com

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

Directions

• 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.