Scallops Carbonara Recipe
Seared sea scallops with fettucine, pancetta, garlic, pecorino romano cheese, cream liaison and fresh herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Gather all ingredients and chop pancetta, garlic, and fresh herbs. Set aside.
Cook the Pasta
In a large pot of salted boiling water, cook the fettucine according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
Cook Pancetta
In a large skillet over medium heat, add olive oil and pancetta. Cook until pancetta is crispy, about 5-7 minutes. Add garlic and cook for an additional 1-2 minutes.
Combine Ingredients
In the skillet with pancetta, add the cooked fettucine, heavy cream, and reserved pasta water. Toss to combine and heat through. Stir in the Pecorino Romano cheese until melted and creamy.
Finish the Dish
Gently fold in the seared scallops and fresh herbs. Adjust seasoning with salt and black pepper as needed. Serve immediately.
