Fettuccini Carbonara with Garlic Shrimp

Jump to Recipe Jump to Video Print Recipe

Treat yourself to a creamy and comforting Fettuccine Garlic Shrimp Carbonara that’s packed with flavor! Usually spaghetti or bucatini is used, but I’ve found that the thick fettuccine noodles soak up the creamy parmesan garlic sauce so well! It’s easy to make in under 30 minutes and tastes just like something you’d order at a fancy restaurant—perfect for date night or a delicious weeknight treat!

Garlic shrimp carbonara with fettuccini.

Why You’ll Love This Recipe

Authentic Italian Technique: This recipe stays true to classic carbonara by using eggs and parmesan to create a creamy sauce—no heavy cream needed—just like an Italian grandma’s cooking.
Simple, High-Quality Ingredients: Italian cuisine is all about letting a few key (very high quality) ingredients shine. The combination of pancetta (or bacon), garlic, shrimp, and parmesan brings out bold yet balanced flavors without overcomplicating the dish.
Versatile and Customizable: While shrimp adds a delicious twist, you can easily swap it for chicken, mushrooms, or even keep it classic with just pancetta. You can also use different types of pasta like spaghetti, rigatoni, or tagliatelle to suit your preference! If you want some more protein, this creamy garlic chicken also goes well with pasta.

Ingredients

Fettuccini pasta, egg yolks, salt, pancetta, garlic, parmesan cheese, shrimp, black pepper, olive oil.

Here’s a look at what you need to make this Fettuccini Carbonara with Garlic Shrimp. To ensure your Fettuccini Carbonara tastes as authentic as possible, make sure you use ingredients below. The highlights are here but the full ingredient list and quantities of each are in the recipe card.

Fettuccini – thick flat egg noodles are great to soak up the sauce!
Pancetta – if you want authentic Italian pasta, use Pancetta or Guanciale cured Italian fatty pork. This can be found in most western grocery stores or Italian speciality stores. It has a thicker cut than American bacon. If you don’t have this, use 1 slice of bacon instead (cut in small pieces).
Shrimp – I use frozen shrimp and defrost it for this recipe. It is already peeled and de-veined that I got from Costco. You may use fresh or frozen, whatever works for you.
Garlic – Lots of garlic is one of the appeals in this dish. We will saute for a fragrant flavor and grate some raw garlic in the sauce.
Parmesan Reggiano – Freshly grated parmesan cheese is best for a smooth, creamy sauce. Pre-shredded cheese won’t melt properly and can make the sauce clumpy. I buy my parmesan at Costco and the cheese is imported from Italy.
Egg yolks – I recommend to buy pasture raised or high quality eggs. Pasteurized eggs are better for carbonara because they have been gently heated to kill harmful bacteria like Salmonella without cooking the egg.
Freshly cracked black pepper – lots of pepper is required to cut through the fat of the cheese and makes the carbonara dish taste authentic.

Substitutions and Variations

Vegetarian option – you can use porcini mushrooms for a nice ‘meaty’ texture. Also soaks up the sauce well!
You can change the type of pasta you have on hand. Spaghetti is a classic choice for carbonara as Rigatoni or Penne is perfect for holding onto the creamy sauce.
Switch up the protein – feel free to use chicken or mushrooms to sub the pancetta and shrimp.

How to Make Garlic Shrimp Carbonara with Fettuccini

Step 1. Boil fettuccini in a pot with ½ tablespoon salt until pasta is al dente. Follow package instructions for al dente cooking instructions. Save the pasta water.

Parmesan cheese, egg yolks, minced garlic, and ground pepper in a bowl.

Step 2. Make sauce: separate egg yolk from the egg whites. Then to make the sauce, combine 3 egg yolks with 1 cup parmesan cheese, minced garlic and ½ teaspoon freshly ground pepper. Mix together until well-combined and set aside.

Cooking shrimp, pancetta, and minced garlic in a pan.

Step 3. Heat pan to medium. Once pan is hot, add 1 teaspoon olive oil and pancetta. Then, add minced garlic and shrimp. Cook shrimp on each side for 1 minute.

Step 4. Take the shrimp out and continue frying the pancetta until it is golden (takes 2 minutes). Add cooked pasta in the pan and cook for one minute. Turn off the heat and remove the pan from the heat source if possible.

Cooked shrimp and sauce on top of cooked fettuccini in a pan.

Step 5. Add the egg yolk and cheese mixture as well as the shrimp in the pasta. Then, add some pasta water (add ¼ cup at a time) slowly while mixing.

Combined fettuccini, shrimp, pancetta, and sauce in a pan.

Step 6. Continue to stir until the sauce is thick and creamy. To plate, add chives and extra parmesan cheese if you like.

PRO TIP: For extra creamy carbonara, add an extra egg yolk or some more pasta water! Hope you enjoy!

Expert Tips

Use high quality ingredients such as Italian Parmesan cheese and high quality eggs to ensure delicious flavor.
Temper the Eggs – To prevent scrambled eggs, slowly add hot pasta water to the egg-parmesan mixture while whisking. This helps create a silky, creamy sauce without overcooking the eggs.
Cook the Pasta Al Dente – Since the pasta will continue to cook when mixed with the sauce, keeping it al dente ensures the perfect texture.
Serve Immediately – Carbonara is best enjoyed fresh! The sauce thickens as it sits, so serve right away for the creamiest texture.

Recipe FAQs

I’m concerned that the eggs are raw. What should I do?

Totally hear you on that! I suggest to use pasteurized eggs as they have been gently heated to kill harmful bacteria like Salmonella. If you’re still feeling iffy, you can briefly return the pasta to low heat for 1-2 minutes, stirring constantly. Be super careful when doing this as the sauce will continue cooking at a higher heat, which can end up scrambling the eggs.

How do I prevent my eggs from scrambling in carbonara?

Make sure to remove the pan from heat before adding the egg mixture. Also, temper the eggs by slowly adding a little hot pasta water while whisking to bring them to temperature before mixing with the pasta.

How do I store and reheat carbonara?

I recommend to eat it as fresh as possible as leftovers don’t taste as good. To store the leftovers, place the fettuccine carbonara in a closed container. To reheat, place in the microwave and heat in 30 second increments and then keep stirring so you don’t get scrambled eggs ◡̈

What can I serve this with?

You can serve the Fettuccine Carbonara with more protein like this Grilled Chicken with Feta or these Air Fryer Beef Short Ribs. You can also serve with a nice green salad or grilled vegetables.

Can I use chicken instead of shrimp?

Absolutely! Grilled or pan-seared chicken is a great substitute for shrimp. Slice it into bite-sized pieces and toss it into the pasta just before serving. If you’re a fan of shrimp recipes, try out my one pan garlic shrimp, or this Chinese shrimp toast!