Shrimp Carbonara

01Method

1. 1

   Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the spaghetti, stirring occasionally, until al dente, about 12 minutes. Drain and return the pasta to the pot.

2. 2

   While the pasta cooks, arrange the shrimp in a large skillet over medium heat. Drizzle with half the olive oil, season with salt and pepper, and cook, stirring, until just opaque throughout, about 5 minutes. Transfer the shrimp to the pot with the pasta and cover to keep warm.

3. 3

   Pour the remaining olive oil into the same skillet. Add the onion and sauté, stirring, until softened and translucent, about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Pour in the milk and half-and-half and heat through, about 3 minutes.

4. 4

   Ladle about a quarter of the warm milk mixture into a bowl, whisk in the beaten eggs to temper them, then pour the egg mixture back over the shrimp and pasta. Stir in the remaining milk mixture until everything is well combined.

5. 5

   Finish by scattering the Parmesan and parsley over the top before serving.