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Plate of carbonara garnished with red cherry tomatoes and green fiddleheads

Creamy Scallop Carbonara

On the table in less than 30 minutes, this restaurant quality creamy Scallop Carbonara is a super tasty pasta and scallop dish.
Course Main Course
Cuisine Italian
Keyword carbonara, scallop carbonara
Total Time 30 minutes
Servings 2
Author My Island Bistro Kitchen

Ingredients

  • 2 large egg yolks room temperature
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • Salt and Pepper to taste
  • 1-2 tsp olive oil
  • 1-2 tbsp butter
  • 12 – 14 large bay scallops seasoned with salt and pepper
  • 2 – 3 oz pancetta or guanciale or 2 slices bacon chopped into small pieces
  • 4 – 6 oz dry linguine or spaghetti pasta wheat-based or gluten-free
  • 1 - 1½ tbsp olive oil
  • 2-3 tbsp onion finely chopped
  • 2 cloves garlic smashed (but each left in one piece)
  • 1 tbsp butter
  • Freshly cracked black pepper
  • Additional Parmigiano-Reggiano cheese if desired

Optional Garnishes:

  • Cherry or grape tomatoes
  • Fresh parsley or pea shoots
  • Green onion sliced

Instructions

  1. Bring large pot of salted water to a boil in preparation for cooking the pasta.
  2. In heat-proof mixing bowl, whisk the egg yolks together and stir in one-quarter cup of the cheese along with salt and pepper. Set aside.
  3. Heat oven to low “warming” temperature.
  4. Melt 1-2 teaspoons of olive oil in small sauté pan over medium-high heat. Add butter. When butter has melted, add scallops and sear for about 2-3 minutes each side, until lightly browned. Remove from heat and transfer to small tinfoil-lined baking sheet and loosely tent scallops with tin foil to keep them from drying out. Place in oven to keep scallops warm.
  5. In small skillet, over medium heat, fry pancetta, guanciale, or bacon until the fat has been rendered out. Remove pork with slotted spoon and drain on paper towel. Set aside.
  6. Add the pasta to the boiling salted water and cook pasta al dente according to package directions.
  7. While the pasta is cooking, discard about half the pork fat and add 1-1½ tablespoons of olive oil to the remaining fat in the skillet. Heat over medium heat then reduce heat to medium-low and add the onion and garlic, stirring and cooking until onion is almost transparent. Remove the skillet from the heat, discard the two smashed garlic cloves, and add the crumbled pork to the pan. Stir.
  8. Using tongs, scoop the dripping wet pasta from its cooking water and add it to the egg-cheese mixture in bowl. Reserve pasta water. Add a tablespoon of butter. Working quickly, toss pasta with tongs until eggs are set and sauce is thickened. If mixture appears a bit dry, add enough pasta water, about one-half tablespoon at a time, to make the sauce creamy and pliable, but not soupy. Toss the onion and pork into the pasta.
  9. Divide pasta mixture between two warmed plates or pasta bowls. Add some freshly cracked black pepper. Sprinkle remaining cheese over the pasta. Place 6-7 scallops on top of the pasta on each plate. Garnish with cherry or grape tomatoes, parsley or pea shoots, and/or green onion slices, if desired. Serve immediately.