Ingredients:

  • 400 g (14 oz) Spaghetti or Bucatini
  • Coarse Sea Salt (approx. 3 tbsp / 45 g), for pasta water
  • 120 g (4.2 oz) Guanciale or good quality Pancetta, diced
  • 350 g (12 oz) Large Shrimp, peeled and deveined
  • 1 tbsp (15 ml) Extra Virgin Olive Oil (optional)
  • 4 Large Egg Yolks
  • 1 Whole Large Egg
  • 150 g (5.3 oz) Pecorino Romano Cheese, finely grated, plus extra for serving
  • 2 tsp (10 ml) Freshly Cracked Black Pepper, or to taste

Instructions:

  1. Prep Mise en Place: Dice the guanciale/pancetta into small cubes. Grate the Pecorino Romano cheese finely. Whisk the four yolks and one whole egg in a mixing bowl until uniform.
  2. Cook the Pasta Water: Bring a large pot of water to a rolling boil. Salt the water generously until it 'tastes like the sea'.
  3. Start the Pasta: Add the spaghetti and cook according to package directions, aiming for al dente. Crucially, reserve at least 1 cup (250 ml) of the starchy pasta water before draining.
  4. Render the Pork: Place the diced guanciale/pancetta in a cold frying pan. Turn the heat to medium-low and cook slowly (8-10 minutes), rendering the fat until the pork is crisp and golden brown. Remove the crisp pork bits (ciccioli) and set them aside, leaving the rendered fat in the pan.
  5. Cook the Shrimp: Increase the heat to medium-high. Add the peeled shrimp to the pan with the rendered pork fat. Sauté for 2-3 minutes until they are pink, opaque, and just cooked through. Remove the shrimp immediately and set them aside with the crisp pork bits. Keep the pan off the heat.
  6. Create the Carbonara Mix: Add the grated Pecorino Romano cheese and the freshly cracked black pepper directly to the egg mixture bowl. Whisk vigorously until a thick, paste-like consistency is achieved.
  7. The Tempering & Toss (The Critical Step): Once the pasta is drained, immediately transfer the hot spaghetti to the frying pan containing the residual pork fat. Toss quickly to coat the pasta. Off the heat, add the egg/cheese mixture to the pasta. Toss continuously and rapidly using tongs. Immediately begin adding the reserved hot pasta water, a tablespoon at a time, while tossing. The heat from the pasta, the pan, and the water will cook the egg mixture gently, creating a smooth, glossy sauce that clings to the spaghetti strands. Stop adding water when the sauce achieves the desired creamy consistency.
  8. Add Proteins: Fold the cooked shrimp and the crisp pancetta/guanciale bits back into the pasta, tossing gently to distribute them without breaking the delicate sauce.
  9. Serve Immediately: Divide the Shrimp Carbonara among warm bowls. Garnish liberally with extra cracked black pepper and a final dusting of Pecorino Romano.