Thursday, October 24, 2013

Angel Hair Carbonara with Shrimp

There is a certain confidence in making this dish with Davidson's Safest Choice Eggs. There is no fear of undercooked egg causing health problems. Use a rasp grater to grate the cheese, as it must be extremely fine or it will not melt into the sauce. Small shrimp are best as they cook quickly.

Angel Hair Carbonara with Shrimp
by Chiffonade

Davidson's Safest Choice Eggs
2-5 cloves garlic, smashed to a paste
2 cups Parmigiano Reggiano, grated with a rasp
3 slices prosciutto, diced (optional)
Small pinch salt
1 pound angel hair pasta
1 pound small shrimp (31-35 or 36-40 work well), cleaned, deveined and split at the head end

1/3 cup tomato concassé
1/4 cup chopped flat leaf Italian parsley

Place Davidson's Safest Choice Eggs in large metal bowl. Add smashed garlic cloves and finely grated Parmigiano Reggiano. Add optional prosciutto and pinch of salt. Set bowl aside.

Boil pasta in salted water using a timer, per package directions. When the timer has three minutes left, add the shrimp to the boiling water. Using a glass measure, scoop out some of the pasta cooking water and reserve it in case the finished dish needs a little moisture. Finish cooking pasta per the timer.

Drain pasta and shrimp well. Pour the pasta and shrimp into the egg mixture and, with a wooden spoon, mix furiously. Mix the pasta, shrimp and egg mixture for approximately 1-2 minutes. The heat of the pasta will create a creamy, rich sauce from the egg and cheese.

Place a portion of pasta on a plate and garnish with tomato concassé, chopped parsley and additional cheese if desired.

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