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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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a pasta dish with traditional carbonara sauce enhanced with fresh seafood from Cape Cod Ingredients:
1 lb spinach fettuccine |
1 cup half-and-half |
1 1/2 cups parmesan cheese, grated |
4 egg yolks, slightly beaten |
4 tablespoons butter |
1 roasted sweet red pepper, small dice |
1/2 lb medium raw shrimp, peeled and deveined, cut in half |
1/2 lb fresh sea scallop, cut in half |
4 slices bacon |
2 ounces dry white wine (optional) |
fresh ground pepper |
Directions:
1. Cook pasta al dente; keep warm over hot water. Fry bacon slices to not-quite-crisp, drain on paper towel, crumble or chop into small dice. Poach seafood gently in the half-and-half (with added wine optional) until translucent. Add some of the hot half-and-half mixture to the egg yolks, then stir egg yolk mixture carefully into the rest of the half-and-half mixture, stirring so that eggs don't curdle. Add the grated cheese, roasted red pepper, and bacon to the half-and-half mixture. Put hot pasta in serving bowl, add the butter and toss to coat. Then pour half-and-half mixture over pasta and toss gently. Serve immediately with fresh ground pepper, salt, and extra grated Paremsan to taste.
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