Linguine Carbonara with Black Pepper Prawns
Pasta Carbonara is a classic Italian dish from Rome that traditionally consists of eggs, cream, and bacon or pancetta. This recipe uses Linguine instead of the more traditional spaghetti noodle and with the addition of Black Pepper Prawns it truly pops with our Caress Cuvee Blanc.
Ingredients
- Slices of thick cut bacon, cut into ¼” strips · 8
- Shallots, minced · 2
- Garlic cloves, crushed and whole · 3
- sundried tomatoes, cut into 1/4” strips · 1 cup
- fresh Sage, chopped · 2 tablespoons
- Egg yolks · 2
- heavy cream · ½ cup
- Parmigiano reggiano · 1 cup
- Prawns, shelled and deveined (S) · 20
- olive oil (S) · 2 tablespoons
- butter (S) · 2 tablespoons
- Salt (S) ·
- Fresh Cracked Black Pepper (S) ·
Instructions
Start by boiling a large pot of water for the pasta. Meanwhile heat a large sauté pan on high, when the pan is hot add the bacon (do not add any oil or butter) render the bacon until it is crispy turn the heat on low and add the shallots, garlic and sundried tomatoes. Cook for 2 minutes. Stir in the fresh sage and reserve bacon, tomato mixture in the pan for later.
Once the pasta water is boiling, add the linguine.
Meanwhile for the shrimp, heat a medium sauté pan on med high heat. Add the olive oil. Right when the oil begins to shimmer and the pan is hot add your shrimp seasoned with salt and fresh cracked black pepper. Sauté the shrimp on one side until the color of the shrimp begins to turn from opaque to pink halfway. Then flip each piece of shrimp turn the heat down and add the butter. Cook for 2 min. longer on the second side. Once all the shrimp have begun to curl and are firm remove them from the pan.
In a large bowl add ½ cup of heavy cream, ¾ cup of parmigiano reggiano, and 2 egg yolk. Whisk with a fork until combined.
Drain the pasta in a colander. Re-heat your large sauté pan with the bacon, tomato mixture in it. Add the pasta to the large sauté pan and re-heat pasta with the bacon mixture.
Once the Pasta is hot add it to the large bowl with the cream, egg yolks, and cheese. Toss vigorously until all the pasta is coated with a light cream sauce.
Serve immediately with the sautéed prawns. Garnish with the last of your parmigiano reggiano.
Chef Tommy’s Tip
-
Ingredients marked with (S) are for the shrimp.
- Make sure to serve this pasta immediately. If it sits exposed to the air it will dry out and the sauce will become too thick.