Pasta Carbonara del Mar web

Pasta Carbonara del Mar


Prep Time

Total Time

Gluten Free


1 hr

1 hr


Looking for a new pasta menu option? Scallops and shrimp add a taste of the sea to this classic carbonara recipe.

Naturally Hickory Smoked Dry Aged Extra Thick Bacon Slices

This recipe is made with

Cherrywood Smoked Bacon, Extra Thick Slices

Product Information


16 ounces spaghetti or fettuccine, dry
8 ounces Jones Dairy Farm Dry Aged, Thick Sliced Bacon
1 medium onion, diced small
1/2 cup heavy cream
8 ounces medium shrimp, shell removed and deveined
8 oumces medium scallops, side muscle removed
4 large eggs, whisked together
1 cup parmesan cheese
1 teaspoon coarsely ground black pepper
1 tablespoon salt


Step 1
Bring a large pot of water to boil. Once at a rolling boil, add 1 tablespoon salt and cook pasta according to directions on package. When cooked, drain in colander and set aside until needed.

Step 2
Cut bacon crosswise into matchstick sized pieces. Place bacon in large sauté pan over medium heat and cook, stirring occasionally until bacon turns golden brown.

Step 3

Leaving bacon and any accumulated juices in pan, add onion and cook until transparent, about 5 minutes. After onion has cooked, add cream and bring to a boil; cook just until thick.

Step 4
Add shrimp and scallops and cook for 2 minutes. Reduce the heat to low and add the eggs, cheese, pasta, black pepper, and remaining salt. Continue to cook, stirring constantly for an additional 3-4 minutes until the whole mixture thickens, being careful to keep the eggs from scrambling.

Step 5
Serve with crusty bread and wine for a quick and flavorful dinner.

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