Nori Shrimp Carbonara Pasta
Equipment
Ingredients
Main
spaghetti
200 g
shrimp (peeled)
200 g
egg yolk
2 piece
parmesan (grated)
50 g
seaweed (crumbled)
2 sheet
chili oil
15 ml
garlic (minced)
2 clove
olive oil
15 ml
salt
5 g
black pepper
2 g
Instructions
Prepare ingredients
Mince garlic, grate Parmesan, crumble seaweed sheets, peel and devein shrimp if needed.
Cook pasta
Boil spaghetti in salted water until al dente.
Sauté garlic
Heat olive oil in a pan, add minced garlic and sauté until fragrant.
Cook shrimp
Add shrimp to the pan and cook until pink and just cooked through.
Mix sauce
In a bowl, whisk together egg yolks, grated Parmesan, crumbled seaweed, chili oil, and black pepper.
Combine pasta and sauce
Drain pasta, reserving some pasta water. Add hot pasta and a splash of pasta water to the shrimp pan, then remove from heat and quickly stir in the egg yolk mixture to create a creamy emulsion.
Serve
Plate immediately, garnished with extra Parmesan and seaweed if desired.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate upon reheating.
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