Mama Melrose's Ristorante Italiano Shrimp Carbonara
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: < 30 minutes
Ingredients:
1 1/2 pound penne pasta
2/3 cup whipping cream
4 eggs
1/4 cup butter
1 1/2 cup finely diced pancetta bacon
1 cup finely diced yellow onion
1 1/2 pound shrimp (16/20 count size), peeled, deveined, tail off
1 teaspoon fresh cracked black peppercorns
2 cups fresh grated Romano cheese
2 tablespoons chopped fresh parsley
Directions:
Cook the pasta in boiling water until al dente. Drain and set aside.
In a bowl, combine the whipping cream and eggs and whisk well until combined. Set aside.
Heat the butter in a large skillet over medium heat. Add the pancetta and onions and cook until the onion is transparent and the pancetta is browned.
Add the shrimp to the skillet and cook, stirring for 3-4 minutes or until almost cooked (they should just barely be starting to turn pink). Season to taste with the black pepper.
Add the drained pasta to the skillet. Stir in the cream mixture and the Romano cheese. Reduce heat to medium-low and continually toss the pasta in the sauce until it thickens and the shrimp is pink and cooked.
Divide the pasta between individual pasta bowls. Sprinkle with parsley and serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1092/MamaMelrosesRistoranteItal70205.shtml
Recipe ID: 40987
Nutrition:
per serving: 972 calories, 57g fat, 25g carbohydrates, 87g protein.
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