I have so many recipes that I rip out of magazines, pined on Pinterest, and dog-ear in books that this one fell through the way side many moons ago. I'm so happy I was finally able to try it a few weeks back, after searching through my cookbooks for menu planning ideas.
This was so good. And so easy! I was under the impression that carba was heavy and that it would be difficult to make at home. This wasn't at all what I expected. The entire plate came together in twenty minutes. I'm serious! It might be a tad heavy for some people, but I imagined this to have a goopy, slippery sauce. This wasn't like that at all.
In case you're wondering, Miss A did not have any of this. I'm still weary about giving her fish and seeing as there's raw egg yolks in the sauce I didn't want to give that to her either. She gobbled up her own pasta and shredded chicken happily. Next time we might try to wait until she's in bed to experience a true date night at home!
adapted from Rachael Ray's 30 Minute Meals
1 lb angel hair pasta
1/2 lb cup raw shrimp, peeled and devined
1/4 cup extra virgin olive oil
6 slices of bacon, chopped
1/2 teaspoon red pepper flakes
4 garlic cloves, chopped
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated parmesan cheese
Salt and pepper
Parsley, to garnish
Fill a large pot with water and set to boil. When water comes to boil, add a generous amount of salt and the angel hair. Stir and cook until al dente, about 9-10 minutes. Stir occasionally.
Heat a large skillet over medium heat. Add the bacon and brown for 3-4 minutes. Add the red pepper flakes and garlic. Cook for 2-3 minutes more until fragrant, stirring so the garlic doesn't burn. Pour the white wine into the pan and scrap up all the pan drippings.
Beat the egg yolks and add one large ladleful of the pasta water. This tempers the eggs and prevents them from cooking when you add it to the pasta.
Remove the bacon mixture from the skillet and place in a small bowl. Add the shrimp to the pan, and season with salt and pepper. Add more olive oil if needed. Cook until shrimp is pink, turning once, about 2-3 minutes. Drain the pasta well and add it back to the pot. Pour the egg yolks and bacon mixture into the pot and toss rapidly to coat the pasta. Add the cheese, lots of pepper, and a little bit of salt. Continue to toss until the sauce has thickened, about 1-2 minutes. Garnish with parsley and extra cheese if desired.