1large egg at room temp (bring to room temp in a bowl of warm water for 5 minutes)
6tablespoonbutter at room temp.
⅓cupparmesan cheese grated
½teaspoonred pepper flakes
6slices bacon diced
¾lblarge shrimp peeled and deveined (about 31/35 count)
½cupRESERVED starchy pasta cooking water
⅓cupItalian parsley finely chopped
additional parsley, parmesan cheese, and cracked black pepper
Mise en Place (Get Prepped)
This recipe comes together really quickly, so I HIGHLY RECCOMEND that you prep all the ingredients before getting started.Put salted water on to boil, slice the bacon, place the egg in warm water to bring to room temp, mince the garlic, measure out the butter, pepper flakes, salt, and parmesan cheese, also chop the parsley.
In a food processor or blender add the egg, minced garlic, red pepper flakes, salt, softened butter, and parmesan cheese. Blend for about 15 seconds until it is creamy. You may need to stop and scrape the sides down. Set the butter mixture aside for now.
Pop the pasta in the boiling water to cook per package instructions. DON'T FORGET TO RESERVE ½ CUP STARCHY PASTA WATER!!Pro Tip: Place a measuring cup in your colander and you won't forget to reserve the starchy pasta water!!
In a large skillet sauté the bacon over medium heat until it is crisped and brown. Remove the bacon with a slotted spoon to a paper towel lined plate.
Drain all but 2 tablespoon of bacon grease from the pan.
Add the shrimp to the bacon grease in the pan and cook over medium heat for about 3 minutes, just until the shrimp are a nice pink color.Remove the shrimp from the pan and place on the plate with the bacon.
Place the now empty skillet over medium heat. Pour in ¼ cup reserved starchy pasta water and deglaze the bottom of the pan.
Stir in the pasta, butter/egg mixture, parsley, bacon, and shrimp. Give it a good toss to coat the pasta in the sauce.Pro Tip: Add more pasta water and parmesan cheese if you like it creamier!
Serve immediately topped with parmesan cheese and cracked black pepper.
The recipe comes together really quickly, so prep all your ingredients before you start cooking!
This is not a "make-ahead" recipe, it is best served immediately.
Make sure you use a room temperature egg. It will process properly when it is at room temp.
Don't be shy with the cheese! If you like a creamier cheesier pasta, add another ¼ cup of cheese.
Could also use Grana Padano or Gruyere cheese in place of parmesan cheese.
Don't forget to reserve the starchy pasta cooking water! Place a measuring cup in your colander to remind you.
This recipe would also be delicious with fettuccine or bucatini pasta.