Scallops Carbonara
Elevate your pasta night with this indulgent Scallops Carbonara—a luxurious twist on the classic Italian comfort food. Tender, golden-seared sea scallops crown a bed of creamy spaghetti coated in a silky sauce made from Parmesan cheese, eggs, and crispy pancetta. The richness of the carbonara is balanced by the subtle sweetness of the scallops, while a hint of garlic adds aromatic depth. Perfectly al dente pasta is tossed in the same skillet to soak up every bit of flavor, ensuring a dish that’s both elegant and satisfying. Finished with fresh parsley and a grind of black pepper, this scallops carbonara recipe is perfect for impressing guests or treating yourself to a gourmet dining experience at home. Ready in under 40 minutes, this sensation blends simplicity with sophistication for an unforgettable meal.
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Recipe Information
Ingredients
- 300 grams Dry spaghetti
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 100 grams Parmesan cheese, finely grated
- 100 grams Pancetta, diced
- 8 large pieces Fresh sea scallops
- 2 tablespoons Olive oil
- 1 piece Garlic clove, minced
- 1 tablespoon Unsalted butter
- to taste Salt
- to taste Black pepper, freshly ground
- 1 tablespoon Parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
In a small mixing bowl, whisk together the eggs, egg yolks, and grated Parmesan cheese until smooth. Set aside.
Heat a large skillet over medium heat and add the diced pancetta. Cook for about 5 minutes until crispy, then remove with a slotted spoon and set aside. Leave the rendered fat in the skillet.
Pat the scallops dry with a paper towel, and season both sides with salt and pepper.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat over medium-high until the butter foams and subsides. Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn.
Add the cooked spaghetti to the skillet along with the crispy pancetta. Toss to combine.
Remove the skillet from heat. Slowly pour the egg and Parmesan mixture over the pasta while tossing continuously to prevent the eggs from scrambling. Add reserved pasta water, a few tablespoons at a time, until the sauce reaches a creamy consistency.
Season the pasta with additional salt and freshly ground black pepper to taste. Gently fold in the seared scallops.
Plate the pasta, ensuring each serving gets an even amount of scallops. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 7160 mg | 311% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.4 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1318 mg | 101% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
