Chef Tom Wolfe's Shrimp Carbonara

A creamy, salty, egg-based favorite


1 ×

20 Shrimp

Cup Diced Pancetta (1/2 inch cubes)

1 Tbsp. Shallots, chopped

½ Tbsp. Garlic, minced

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