Go Back
A serving of shrimp carbonara topped with grated parmesan cheese.

Classic Shrimp Carbonara with Parmesan

This classic shrimp carbonara features al dente pasta coated in a rich, creamy sauce made from egg yolks, Parmesan cheese, and crispy pancetta, all brought together with succulent shrimp.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • Medium bowl
  • Large pot
  • Large skillet
  • Whisk

Ingredients
  

Main Ingredients

  • 1 lb Large shrimp peeled & deveined (Choose 16–20 count; thaw if frozen)
  • 12 oz Spaghetti or linguine Whole-wheat or gluten-free works too
  • 4 oz Pancetta (or thick-cut bacon) Guanciale is the traditional upgrade
  • ¾ cup Parmesan cheese finely grated (Pecorino Romano for sharper bite)
  • 4 Large egg yolks Use fresh, room-temperature eggs
  • 2 Whole eggs Adds body; can omit for a lighter sauce
  • 2 tbsp Extra-virgin olive oil For searing shrimp
  • 2 cloves Garlic minced (Optional, for extra aroma)
  • 1 ½ tsp Freshly ground black pepper or to taste (The real magic of carbonara)
  • Salt to taste (Adjust for the pancetta’s saltiness)
  • 2 tbsp Fresh parsley chopped (For garnish and color)
  • 1 tsp Lemon zest

Instructions
 

Preparation

  • In a medium bowl, whisk together the egg yolks, whole eggs, grated Parmesan (or Pecorino Romano), and half of the black pepper; set aside.
  • Pat the shrimp dry with paper towels and season them lightly with salt and pepper.
  • Bring a large pot of salted water to a rolling boil for the pasta.

Cooking

  • Cook the pancetta in a large skillet over medium heat until crispy; remove it and set aside, reserving a tablespoon of the rendered fat.
  • Add olive oil to the skillet with the reserved pancetta fat and sauté the minced garlic for 30 seconds.
  • Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque; remove from the skillet and set aside.
  • Cook the spaghetti according to package directions in the boiling water until al dente, usually about 8-10 minutes.
  • Before draining, reserve about 1 ½ cups of the starchy pasta water; then drain the pasta.
  • Quickly add the hot, drained spaghetti to the skillet with the remaining pancetta fat, garlic oil, and the egg mixture, tossing continuously to create a creamy sauce.
  • Gradually add the reserved pasta water, about ½ cup at a time, until the sauce reaches your desired consistency, ensuring it remains creamy and doesn't scramble.
  • Stir in the cooked shrimp, crispy pancetta, and the remaining black pepper.
  • Taste and adjust for salt, if necessary, keeping in mind the saltiness of the pancetta and cheese.

Serving

  • Garnish individual servings with fresh chopped parsley and a sprinkle of lemon zest for brightness.
  • Serve immediately for the best experience, as carbonara is best enjoyed fresh.

Notes

For an extra depth of flavor, use guanciale instead of pancetta. Ensure all ingredients are prepped and ready to go before you start cooking, as carbonara comes together quickly. If the sauce becomes too thick, add a little more pasta water until desired consistency.