Directions

1. 1

   Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente, approximately 9–11 minutes. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, place bacon pieces in a large skillet over medium-high heat. Cook until crispy, about 7–8 minutes, stirring occasionally. Remove with a slotted spoon and set aside on a paper towel.

3. 3

   Reduce heat to medium. Add minced garlic to the bacon fat remaining in the skillet and sauté for 1 minute until fragrant.

4. 4

   Add the shrimp to the skillet and cook for 2–3 minutes per side until they turn pink and opaque throughout. Do not overcook. Season with black pepper to taste.

5. 5

   In a small bowl, whisk together the eggs, heavy cream, and most of the grated Parmigiano-Reggiano, reserving 2 tablespoons for garnish.

6. 6

   Remove the skillet from heat. Add the drained pasta and cooked bacon to the shrimp mixture and toss gently to combine.

7. 7

   Slowly pour the egg mixture over the pasta while tossing constantly. The residual heat from the pasta and skillet will cook the eggs to a safe temperature of 160°F. Continue tossing for 1–2 minutes until the sauce is creamy and coats all the pasta. If needed, add reserved pasta water a little at a time to reach desired consistency.

8. 8

   Divide the carbonara among four serving bowls. Garnish with reserved Parmigiano-Reggiano and fresh chopped parsley. Serve immediately.