Shrimp and Bacon Carbonara puts a delicious coastal twist on the classic Roman pasta. Sweet shrimp and smoky bacon combine in a silky egg-and-cheese sauce for a luxurious yet simple meal. Master the technique for a perfectly creamy, non-scrambled sauce every time.
Love Shrimp and Bacon Carbonara? So do we! If you're into Savory Combo Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Shrimp and Bacon Carbonara
Surf & turf elegance: Smoky bacon and sweet shrimp create a luxurious yet simple combo.
Dreamy texture: Silky sauce coats tender shrimp and crispy bacon perfectly.
Fast & impressive: Ready in about 30 minutes for a satisfying weeknight hero.
Fun twist: A delicious detour that keeps the soul of classic carbonara.
Ingredients & Tools
- 400 g spaghetti or linguine
- 200 g raw shrimp, peeled and deveined
- 150 g bacon or pancetta, diced
- 2 large eggs
- 2 large egg yolks
- 100 g Pecorino Romano cheese, freshly grated
- 50 g Parmigiano-Reggiano, freshly grated
- 3 cloves garlic, minced
- 1 tsp black pepper, freshly cracked
- Salt to taste
- Handful fresh parsley, chopped (for garnish)
Tools: A large pot for pasta, a large skillet or pan, a medium mixing bowl, tongs, and a microplane or box grater.
Notes: Freshly grate your cheese for better melting, and use thick-cut bacon for meaty bites and flavorful fat.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 38 g |
| Fat: | 28 g |
| Carbs: | 65 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Carbonara is a fast-paced dance once you start cooking. Have your eggs whisked with cheese, your pasta water boiling, and your shrimp patted dry. This prevents any last-minute scrambling (both of eggs and of you!).
- Why two types of cheese? Pecorino Romano is traditional and provides a sharp, salty tang, while Parmigiano-Reggiano adds a nutty, complex depth. Using a blend gives you the best, most balanced flavor profile for the sauce.
- Don’t skip the pasta water. That starchy, salty liquid is pure gold. It’s the key to loosening your sauce to the perfect silky consistency. Always reserve a good cup before you drain your pasta.
- What’s the deal with the eggs? The sauce is made from raw eggs that cook gently from the residual heat of the pasta. Using a whole egg plus extra yolks gives you a richer, creamier, and more stable emulsion. Just make sure you’re using the freshest eggs you can find.
How to Make Shrimp and Bacon Carbonara
Step 1: Bring a large pot of generously salted water to a rolling boil for your pasta. While that’s heating up, let’s prep the main components. In a medium bowl, whisk together the 2 whole eggs and 2 egg yolks. Then, add your freshly grated Pecorino and Parmigiano-Reggiano, along with a very generous amount of freshly cracked black pepper. Whisk it all together until it forms a thick, grainy paste. Set this bowl aside near your stove.
Step 2: Pat your shrimp completely dry with paper towels and season them lightly with a pinch of salt. Now, place your large skillet over medium heat and add the diced bacon. Cook it, stirring occasionally, until it’s crispy and has rendered its fat. This should take about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving all that beautiful, flavorful fat behind in the pan.
Step 3: Increase the heat to medium-high. Add the shrimp to the hot bacon fat in a single layer. You’ll hear a nice sizzle. Cook for just about 1-2 minutes per side, until they’re pink, opaque, and just cooked through. Be careful not to overcook them! Remove the shrimp from the pan and set them aside with the bacon.
Step 4: At this point, your pasta water should be boiling. Add your spaghetti or linguine and cook according to the package directions until it’s al dente. While the pasta cooks, add the minced garlic to the same skillet you used for the bacon and shrimp. Cook it in the remaining fat for just 30 seconds until fragrant—be careful not to burn it. Then, turn the heat off under the skillet.
Step 5: This is the crucial part! Right before draining the pasta, scoop out about one cup of the starchy pasta water. Then, drain the pasta and immediately transfer it directly into the skillet with the garlic and residual fat. The pan should be off the heat. Toss the pasta quickly to coat it in the fat.
Step 6: Now, working quickly, pour your egg and cheese mixture into the hot pasta. Use tongs to toss and stir continuously and vigorously. The goal is to coat every strand with the sauce. The residual heat from the pasta and the pan will gently cook the eggs, creating a creamy, non-scrambled emulsion.
Step 7: If the sauce seems too thick or tight, start adding your reserved pasta water, a tablespoon or two at a time, while continuing to toss. You’ll notice the sauce becoming glossier and silkier, coating the pasta beautifully. You probably won’t need the whole cup—just add until it reaches your desired consistency.
Step 8: Finally, add the cooked shrimp and crispy bacon back into the skillet. Give everything one last gentle toss to combine and warm the proteins through. Taste and adjust seasoning—you might need a little salt, but remember the bacon and cheese are quite salty. Serve immediately, garnished with a sprinkle of fresh parsley and an extra crack of black pepper.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; the sauce may separate and become grainy upon reheating.
- Reviving: Reheat gently in a skillet with a splash of water or cream, stirring constantly.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the carbonara beautifully.
- Garlic bread or focaccia — You’ll want something to mop up every last bit of that creamy sauce, and a crispy, herby bread is the perfect tool for the job.
- Sautéed garlic spinach — It’s a quick, healthy side that adds a lovely pop of green and a mild, earthy flavor that complements the shrimp wonderfully.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The high acidity and citrus notes in these white wines act as a palate cleanser, balancing the dish’s creamy, salty elements.
- A light Italian lager — The carbonation and mild bitterness of a beer like Peroni are fantastic for cutting through the fat and resetting your taste buds between bites.
- Sparkling water with lemon — A non-alcoholic option that provides the same refreshing, cleansing effect, making each forkful taste as amazing as the first.
Something Sweet
- Lemon sorbet — After a rich meal, this is the ultimate palate cleanser. It’s bright, zesty, and incredibly refreshing, leaving you feeling light and satisfied.
- Panna Cotta with a berry coulis — It continues the creamy Italian theme but in a sweet, delicate, and elegant way that doesn’t feel too heavy.
- Amaretti cookies and espresso — A classic Italian finish. The bitter coffee and sweet, almondy cookies are the perfect little bite to end the meal on a high note.
Top Mistakes to Avoid
- Mistake: Adding the egg mixture to a hot pan. This is the number one way to end up with scrambled eggs and pasta. Always take the pan off the heat before adding the sauce. The residual heat is all you need.
- Mistake: Using pre-shredded cheese. The anti-caking agents in bagged cheese prevent it from melting smoothly into the sauce, leading to a grainy texture. A little extra grating effort is 100% worth it.
- Mistake: Overcooking the shrimp. Shrimp cook in a flash and become rubbery if left on the heat too long. Cook them just until pink and opaque, then remove them immediately.
- Mistake: Not saving your pasta water. That starchy liquid is the magic ingredient that brings your sauce together. Forgetting to reserve it is a tragedy—you’ll have a thick, clumpy sauce with no rescue in sight.
Expert Tips
- Tip: Temper your egg mixture. If you’re nervous about scrambling, you can slowly whisk a few tablespoons of the hot pasta water into your egg and cheese bowl before adding it to the pasta. This gently raises the temperature of the eggs, making them less likely to curdle.
- Tip: Use the pasta pot as a double boiler. After draining your pasta, place your mixing bowl with the egg sauce over the still-warm (but empty) pasta pot. The gentle steam heat can help you achieve an even creamier, more stable emulsion as you toss.
- Tip: Get the pan “just right.” Before adding the pasta back in, you want the skillet to be warm, not scorching hot. A good test is that you should be able to comfortably hold your hand a few inches above the surface for a couple of seconds.
- Tip: Cook your bacon low and slow. Starting the bacon in a cold pan and letting it gradually render its fat gives you a more even crispness and more liquid gold to cook your other ingredients in.
FAQs
Can I make this dish ahead of time?
Honestly, carbonara is best served immediately. The sauce can become thick and gummy as it sits, and it really doesn’t reheat well because the eggs are likely to scramble. It’s a quick-cooking meal, so it’s best planned for a night when you can enjoy it straight from the pan. If you must prep, you can have your ingredients measured and your bacon pre-cooked, but assemble just before serving.
What can I use instead of bacon?
Pancetta is the classic Italian choice and works beautifully. Guanciale (cured pork cheek) is the most authentic, though it can be harder to find. If you’re looking for a non-pork option, smoked turkey bacon can work in a pinch, though you may need to add a little olive oil to the pan since it’s leaner.
Is it safe to eat raw eggs?
The eggs in carbonara are gently cooked by the residual heat of the hot pasta and pan, so they are not technically raw. However, they are not fully cooked to a firm state either. If you are pregnant, elderly, or have a compromised immune system, it’s best to use pasteurized eggs for complete peace of mind.
My sauce turned out watery. What happened?
This usually means you added too much pasta water too quickly. The sauce will also thin out if the pasta isn’t hot enough when you mix it. Next time, add the water more sparingly, just a splash at a time, and make sure you’re working quickly while everything is still very hot.
Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more practical. Just make sure to thaw them completely in the refrigerator overnight first, and then pat them very, very dry with paper towels. Any excess water will steam the shrimp and prevent them from getting a nice sear, and it can also water down your final sauce.
Shrimp And Bacon Carbonara
Make the best Shrimp and Bacon Carbonara with this easy recipe. A creamy, savory pasta dish ready in 30 minutes. Get the foolproof recipe now!
Ingredients
For the pasta and proteins:
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400 g spaghetti or linguine
-
200 g raw shrimp (peeled and deveined)
-
150 g bacon or pancetta (diced)
For the sauce:
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2 large eggs
-
2 large egg yolks
-
100 g Pecorino Romano cheese (freshly grated)
-
50 g Parmigiano-Reggiano (freshly grated)
For seasoning and garnish:
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3 cloves garlic (minced)
-
1 tsp black pepper (freshly cracked)
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Salt (to taste)
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1 handful fresh parsley (chopped, for garnish)
Instructions
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Bring a large pot of generously salted water to a rolling boil for your pasta. While that's heating up, let's prep the main components. In a medium bowl, whisk together the 2 whole eggs and 2 egg yolks. Then, add your freshly grated Pecorino and Parmigiano-Reggiano, along with a very generous amount of freshly cracked black pepper. Whisk it all together until it forms a thick, grainy paste. Set this bowl aside near your stove.01
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Pat your shrimp completely dry with paper towels and season them lightly with a pinch of salt. Now, place your large skillet over medium heat and add the diced bacon. Cook it, stirring occasionally, until it’s crispy and has rendered its fat. This should take about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving all that beautiful, flavorful fat behind in the pan.02
-
Increase the heat to medium-high. Add the shrimp to the hot bacon fat in a single layer. You’ll hear a nice sizzle. Cook for just about 1-2 minutes per side, until they’re pink, opaque, and just cooked through. Be careful not to overcook them! Remove the shrimp from the pan and set them aside with the bacon.03
-
At this point, your pasta water should be boiling. Add your spaghetti or linguine and cook according to the package directions until it’s al dente. While the pasta cooks, add the minced garlic to the same skillet you used for the bacon and shrimp. Cook it in the remaining fat for just 30 seconds until fragrant—be careful not to burn it. Then, turn the heat off under the skillet.04
-
This is the crucial part! Right before draining the pasta, scoop out about one cup of the starchy pasta water. Then, drain the pasta and immediately transfer it directly into the skillet with the garlic and residual fat. The pan should be off the heat. Toss the pasta quickly to coat it in the fat.05
-
Now, working quickly, pour your egg and cheese mixture into the hot pasta. Use tongs to toss and stir continuously and vigorously. The goal is to coat every strand with the sauce. The residual heat from the pasta and the pan will gently cook the eggs, creating a creamy, non-scrambled emulsion.06
-
If the sauce seems too thick or tight, start adding your reserved pasta water, a tablespoon or two at a time, while continuing to toss. You’ll notice the sauce becoming glossier and silkier, coating the pasta beautifully. You probably won't need the whole cup—just add until it reaches your desired consistency.07
-
Finally, add the cooked shrimp and crispy bacon back into the skillet. Give everything one last gentle toss to combine and warm the proteins through. Taste and adjust seasoning—you might need a little salt, but remember the bacon and cheese are quite salty. Serve immediately, garnished with a sprinkle of fresh parsley and an extra crack of black pepper.08
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