Maccheroncelli Recipe
Maccheroncelli pasta Carbonara with shrimp
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Ingredients
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Pasta
Shrimp
Carbonara sauce
Finishing & garnish
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with about 4–5 liters (16–20 cups) of water, bring to a rolling boil, then add 2 tbsp kosher salt.
- 2
Cook pasta
Add 12 oz maccheroncelli and cook for the time indicated on package minus 1 minute for al dente. Reserve 1 cup of pasta cooking water before draining, then drain pasta and set aside.
Shrimp
- 3
Season shrimp
Pat the 12 large peeled and deveined shrimp dry with paper towels, then toss with 1 tsp salt and 1/2 tsp freshly ground black pepper.
- 4
- 5
Infuse oil with garlic
Reduce heat to medium. Add the thinly sliced 2 cloves garlic and 1 tsp red pepper flakes to the same skillet and cook 30–45 seconds until fragrant but not browned. Remove garlic slices if you prefer less intensity; leave them for more flavor.
Carbonara sauce
- 6
Make egg-cheese mixture
In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Whisk in 1 cup finely grated Pecorino Romano, 1/2 cup grated Parmigiano-Reggiano and 1 tsp freshly ground black pepper until combined into a thick paste.
- 7
Temper eggs
When the pasta is hot and drained, add about 1/4 cup of the reserved pasta water to the egg-cheese mixture while whisking vigorously to temper and slightly loosen the mixture.
- 8
Combine pasta and sauce
Return the skillet with garlic and oil to low heat. Add the drained hot pasta to the skillet and toss to coat with the flavored oil. Remove skillet from direct heat. Pour the tempered egg-cheese mixture over the pasta and toss continuously (or use tongs) until the sauce thickens and becomes glossy, adding reserved pasta water a few tablespoons at a time as needed to reach a creamy consistency (use up to the reserved 1 cup). Work quickly so the eggs thicken into a sauce and do not scramble.
- 9
Finish with butter and cheese
Stir in 1 tbs unsalted butter and 2 tbs extra grated Pecorino/Parmigiano to enrich the sauce, tossing until emulsified and silky. Taste and adjust seasoning with salt and pepper if needed (cheeses are salty so add sparingly).
Assembly & garnish
- 10
Add shrimp
Return the cooked shrimp to the pasta and gently toss to combine and warm through for 30 seconds.
- 11
Plate and garnish
Divide the maccheroncelli carbonara with shrimp among 4 warmed plates. Sprinkle with chopped fresh parsley, a light grating of lemon zest if using, and extra grated cheese. Finish with a crack of black pepper and serve immediately.