Beer makes batters better, meat more tender, and sauces more flavorful.
Copycat Mama Melrose's Ristorante Italiano Shrimp Carbonara
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Located in Disney's Hollywood Studios, this now famous Italian restaurant was started by an actress-wannabe turned chef. The restaurant is outfitted with red-checked curtains, brick walls, and red vinyl booths. The shrimp carbonara made with shrimp and penne pasta in a rich Romano cheese sauce isn't on the menu anymore but you can recreate this favorite at home with this recipe.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
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 tips
Reserve some pasta cooking water to thin out the sauce if needed.
Make sure the shrimp are cooked just until they turn pink to prevent overcooking and becoming tough.
Cook the pasta just until al dente to avoid it becoming mushy when tossed in the sauce.
common recipe questions
What is pancetta?
Pancetta is a type of Italian bacon that is cured but not smoked.
Can I substitute bacon for pancetta?
You can substitute bacon for pancetta in this recipe, but keep in mind that bacon will have a smokier flavor compared to the milder pancetta.
What size shrimp should I use?
The recipe calls for 16/20 count size shrimp, which means there are about 16 to 20 shrimp per pound. You can use a different size shrimp, adjusting the cooking time accordingly.
Can I use a different type of cheese?
While Romano cheese is traditional in carbonara, you can experiment with different cheeses like Parmesan or Pecorino for a slightly different flavor.
How do I prevent the eggs in the sauce from scrambling?
To prevent the eggs from scrambling, make sure to whisk them well with the cream before adding them to the hot skillet. Also, lower the heat and continually toss the pasta to evenly coat it with the sauce.
How should I store leftovers?
Store leftover shrimp carbonara in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.
Can I freeze leftovers?
Leftovers will not freeze well because of the cream sauce. It may separate when reheated.
Can I reheat leftover shrimp carbonara?
You can reheat leftover shrimp carbonara in a skillet over low heat, adding a splash of cream if needed.
tools needed
Large Skillet: For cooking the pancetta, onion, shrimp, and pasta all in one pan.
Large Pot: Used for boiling the pasta until al dente.
Whisk: For combining the whipping cream and eggs to create a creamy sauce for the carbonara.
Cutting Board and Knife: To finely dice the pancetta, onion, and fresh parsley.
Measuring Cups and Spoons: To accurately measure out the whipping cream, butter, Romano cheese, and other ingredients.
Wooden Spoon or Spatula: For stirring and tossing the pasta, shrimp, and sauce mixture together. A wooden spoon is preferred for gentle stirring without risking the sauce breaking.
what goes with it?
Bruschetta: classic bruschetta will cut through the richness of the Romano cheese sauce in the shrimp carbonara.
Garlic Bread: a side of garlic bread will soak up every last bit of that creamy sauce.
Caesar Salad: a crisp Caesar salad with tangy dressing will provide a refreshing contrast to the decadent carbonara.
Tiramisu: end your meal with a classic tiramisu - the coffee-soaked ladyfingers and creamy mascarpone will provide a sweet finish to your Italian feast.
beverage pairings
Wine Pairings
Chardonnay: The buttery notes in a Chardonnay can complement the richness of the Romano cheese sauce in this shrimp carbonara. Look for one with hints of oak for a more decadent experience.
Pinot Grigio: If you prefer white wine, a crisp Pinot Grigio can cut through the creaminess of the dish with its acidity and light citrus notes.
Merlot: For red wine lovers, a fruit-forward Merlot could be a surprising match with the shrimp carbonara. The plum and berry flavors can enhance the savory pancetta and shrimp.
Other Alcohol Pairings
Prosecco: A glass of bubbly Prosecco can add a touch of elegance to this classic dish.
Negroni: The bitterness of a Negroni cocktail can provide a nice contrast to the creamy carbonara.
Limoncello: End your meal on a sweet note with a shot of Limoncello. The citrusy and slightly sweet liqueur will complement the Romano cheese sauce of the shrimp carbonara.
Non-Alcoholic Pairings
San Pellegrino: A sparkling water like San Pellegrino can act as a palate cleanser between bites of the rich carbonara.
Cranberry Juice: If you're looking for a fruity non-alcoholic option, cranberry juice can add a tangy kick to your meal. The tartness of the juice can balance out the creaminess of the shrimp carbonara.
Iced Coffee: A cold brew or iced coffee can be a nice pick-me-up after indulging in a hearty shrimp carbonara. A good way to stave off a food coma!
nutrition data
972 calories, 57 grams fat, 25 grams carbohydrates, 87 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
January 7, 2016
Made this dish last night. I have one question. It calls for 1 1/2 POUNDS of Penne Pasta. That would feed an army. Surely they meant 1 1/2 cups. We used about ten ounces and it fed the two of us two portions each with plenty left over. All in all is was delicious
Looks like the serving size was incorrect when it was submitted to us. With the other quantities listed, 1 1/2 lb of pasta is correct but it serves more like 8 people (which is what I adjusted it to). We scaled the recipe down to make it for the photo so we missed that error with the serving size.
May 18, 2010
This recipe was very easy to make and scrumptious to eat. Didn't have pancetta, used bacon, and didn't have romano cheese, used parmesan and also used fettuccini. Very good and will make again.