Cape Cod Carbonara

Submitted by nyshogirl

"a pasta dish with traditional carbonara sauce enhanced with fresh seafood from Cape Cod"

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 1 pound
• Serves: 4

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.