Shrimp Spaghetti Carbonara

Creamy, decadent, delicious. This is a meal for those special occasions.  Like making it through Tuesday!  Get all your ingredients prepped and ready before you begin cooking. As always, when you're cooking pasta, the FIRST step is to get that large pasta pot full of water and on the stove to begin to boil. 

The heat from the noodles, pancetta, and shrimp will cook the eggs and melt the cheese. If you're not familiar with the term "tempering", it's a method of heating the eggs with a small amount of the hot pasta water. That step will prevent the eggs from scrambling and allows them to cook into creamy goodness with the pasta.

1 lb. spaghetti noodles 

1 T. olive oil

4 oz. pancetta

8 oz. sliced mushrooms (your favorite variety)

2 t. minced garlic

1/2 t. salt

1 lb. shrimp, peeled and deveined

2 large eggs

8 oz. heavy whipping cream

1 cup freshly grated Parmesan

1/4 cup reserved pasta water

salt and pepper to taste

chopped parsley and additional Parmesan for garnishing

Cook spaghetti according to package directions. While noodles are boiling, heat olive oil in a large skillet over medium-high heat. Add pancetta and let brown for 3 - 4 minutes, stirring frequently. Add mushrooms and let cook for 4 - 5 minutes. Next, lower heat to medium, add in garlic and salt and let cook for one additional minute, stirring constantly.

Place shrimp into the skillet, and stir frequently, until they are cooked through and opague, about 4 - 5 minutes. 

While shrimp are cooking, whisk together the eggs, whipping cream, and cheese.

Drain spaghetti and whisk in the 1/4 cup reserved pasta water into the egg mixture.

Place pancetta/shrimp mixture into a large bowl. Dump in drained spaghetti to the bowl and, using tongs, mix together. 

Slowing pour in egg mixture, constantly mixing with the tongs until all noodles are completely coated.

Garnish with chopped parsley and additional Parmesan.  Serve immediately.