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Recipe of the Week: Seafood Linguine Carbonara

By Staff | Jan 3, 2020

Chef Loretta Paganini

The love affair that Italians have with this sauce has spread over the Atlantic at the turn of the century with the masses of immigrants. A quick sauce that can be made in no time and gets rave reviews every time it is served. Serves eight. (Chef tip: To roast garlic, preheat oven at 350F, cut off top of garlic, sprinkle olive oil and salt on top and wrap in foil. Roast for 20-30 minutes or until tender.)

1 pound linguine pasta, cooked

1/4 pound pancetta, finely chopped

1/2 pound shrimp, peeled, deveined and chopped

4 large egg yolks

2 cloves garlic, minced

1 cup heavy whipping cream

1/2 cup peas, fresh or frozen

1/2 teaspoon freshly ground white pepper

1 teaspoon sea salt

1 tablespoon fresh Italian parsley, chopped

1/4 cup freshly grated Pecorino Romano cheese

1/4 cup extra-virgin olive oil

Bring a 12-quart pot of water to boil. Add salt then pasta and cook until “al dente” – about two minutes. Drain and drizzle with olive oil. Reserve.

Heat a 12-inch frying pan, add the pancetta and render the fat by cooking it on low heat for 10 minutes. Add olive oil, shrimp, peas and garlic and cook for several minutes.

Toss the mixture with the cooked pasta. In a separate pan, whisk the egg yolks with cream, cheese, salt and pepper, toss with prepared pasta. Add parsley and serve.