Chef Tom Wolfe's Shrimp Carbonara

A creamy, salty, egg-based favorite

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1 ×

20 Shrimp

⅔ Cup Diced Pancetta (1/2 inch cubes)

1 Tbsp. Shallots, chopped

½ Tbsp. Garlic, minced

⅔ Cup Sweet Green Peas

½ Cup White Cooking Wine

1 Cup Heavy Whipping Cream

1 Cup Parmesan Reggiano

1 Tbsp. Chopped Flat Leaf Parsley

1 Tbsp. Chopped Tarragon

1 Tbsp. Chopped Basil

2 Egg Yolks

Kosher Salt and White Pepper, to taste

5 Oz. Pappardelle Pasta (or wide egg noodles)

entrées, Main Dish

Italian

Instructions

  1. Sauté pancetta on medium high heat until fat is rendered and it is golden brown in color.
  2. Add shrimp seasoned with salt and pepper to the pan and sauté one side. When one side is golden brown flip to the other side and add garlic and shallots. Be careful not to burn garlic. Add white wine and deglaze pan until almost fully reduced. Add heavy cream and reduce by one-half.
  3. Add sweet peas, one half of the Parmesan Reggiano, parsley, tarragon and basil. Taste and add salt and pepper to taste. Place mixture into a warm stainless steel bowl. Mix in warm pasta and toss in both egg yolks.
  4. Mix egg yolks in thoroughly quickly to incorporate them without scrambling the eggs. Place into a pasta bowl and sprinkle the remainder of the parmesan cheese on top.