Mama Melrose's Ristorante Italiano Shrimp Carbonara


  • 1/4 cup butter
  • 1 1/2 cups diced pancetta bacon
  • 1 cup diced yellow onion
  • 1 1/2 lbs shrimp (16/20 count), peeled and deveined and tail trimmed off
  • 1 tsp fresh-cracked black peppercorns
  • 2/3 cup whipping cream
  • 4 eggs
  • 1 1/2 lbs cooked penne pasta
  • 2 cups freshly grated Romano cheese


Melt butter in skillet. Sauté pancetta and onion until onions are transparent. Add shrimp. Cook 3 to 4 minutes. Season with pepper.

In a bowl, lightly whisk whipping cream and eggs.

Reheat pasta in boiling water, drain and add to skillet. Add egg-and-cream mixture and Romano cheese. Turn down heat and toss ingredients until sauce slightly thickens.

Divide into 6 pasta bowls. Sprinkle with freshly chopped parsley and serve immediately.

Makes 4

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