Corn and Shrimp Carbonara
Corn and Shrimp Carbonara with crispy pancetta, sweet corn, Parmesan and a silky egg sauce. An easy summer pasta ready in just 30 minutes.
Ingredients
- 12 ounces spaghetti or bucatini
- 4 ounces pancetta diced
- 1 pound large shrimp peeled and deveined
- 2 ears fresh corn kernels removed, about 1 ½ cups
- ½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper plus more for serving
- 2 large eggs
- 2 large egg yolks
- ¾ cup finely grated Parmesan cheese plus more for serving
- ½ to 1 cup reserved pasta water as needed
- Chopped fresh basil or Italian parsley for serving
Instructions
- Cook the pancetta. Bring a large pot of salted water to a boil. Meanwhile, add the pancetta to a large skillet over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until browned and crisp. Transfer the pancetta to a plate with a slotted spoon, leaving the rendered fat in the skillet.
- Cook the shrimp and corn. Season the shrimp with ¼ teaspoon salt and ¼ teaspoon black pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes per side, until just cooked through. Transfer to the plate with the pancetta. Add the corn to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the corn is tender and lightly golden. Reduce the heat to low.
- Cook the pasta. Add the pasta to the boiling water and cook until al dente according to package directions. Before draining, reserve 1 cup of pasta water.
- Make the carbonara mixture. While the pasta cooks, whisk together the eggs, egg yolks, Parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper in a medium bowl until well combined. Add about 2 tablespoons hot pasta water, very slowly while whisking, to temper the eggs.
- Combine the pasta and sauce. Add the drained pasta to the skillet with the corn and remove the skillet from the heat. Let the pasta cool for about 30 seconds, then add the egg and Parmesan mixture. Toss continuously, adding reserved pasta water a little at a time, until the sauce is smooth, glossy, and coats the pasta.
- Finish and serve. Fold in the cooked shrimp and most of the pancetta. Add additional pasta water as needed until the sauce reaches your desired consistency. Divide among bowls and top with the remaining pancetta, additional Parmesan, freshly cracked black pepper, and fresh basil or parsley. Serve immediately.
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