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- 200g spaghetti or fettuccine - 4 large scallops, cleaned and patted dry - 2 tablespoons olive oil To make the best Carbonara with pan-seared scallops, you need quality ingredients. Start with spaghetti or fettuccine as your base. Both types hold the sauce well. Scallops add a sweet, briny flavor that pairs perfectly with the creamy sauce. Choosing large scallops ensures they sear nicely and provide a great texture. Finally, use extra virgin olive oil for rich flavor. - 2 large eggs - 50g grated Pecorino Romano cheese - 50g grated Parmesan cheese Eggs are the heart of the Carbonara sauce. They create a creamy texture without using cream. Pecorino Romano cheese adds a salty bite, while Parmesan cheese brings depth. Together, they form a perfect blend. Make sure to use freshly grated cheese for the best taste. - 2 cloves garlic, minced - Freshly cracked black pepper, to taste - Salt, to taste - Fresh parsley, chopped, for garnish Garlic gives your dish a wonderful aroma. It adds depth to the flavor of the sauce. Fresh parsley adds a bright touch and a bit of color. Season with salt and freshly cracked black pepper to enhance each bite. These simple ingredients elevate your Carbonara. For the full recipe, check the link. - Bring a large pot of salted water to a boil. - Add the spaghetti or fettuccine to the boiling water. - Cook the pasta until al dente, which takes about 8-10 minutes. - Reserve 1 cup of the pasta water before draining. - Drain the pasta and set it aside while you prepare the scallops and sauce. - Pat the scallops dry with a paper towel. This helps them sear well. - Season both sides of the scallops with salt. - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. - Add the scallops to the skillet, making sure not to overcrowd them. - Sear the scallops for 2-3 minutes on each side until a golden crust forms. - Remove the scallops from the skillet and keep them warm. - In a mixing bowl, whisk together 2 large eggs, 50g of grated Pecorino Romano, and 50g of grated Parmesan cheese. - Add a generous amount of freshly cracked black pepper to the egg mixture. - In the same skillet used for the scallops, add 2 cloves of minced garlic. Sauté for about 30 seconds until fragrant. - Reduce the heat to low and add the drained pasta to the skillet. Toss it with the garlic and oil. - Quickly pour the egg and cheese mixture over the pasta. Toss to combine. - If the sauce is thick, add reserved pasta water a little at a time until creamy. - Once the pasta is coated and creamy, season with more salt and pepper if needed. - Plate the carbonara, placing the pan-seared scallops on top. - Garnish with fresh parsley for a touch of color. You can find the full recipe for this dish to guide you through each step. To make a rich carbonara sauce, you need to control the texture. The key is using pasta water. This starchy water helps to adjust the thickness of your sauce. If your sauce feels too thick, add a little pasta water. Stir well and watch it transform into a creamy delight. Timing is also vital when adding the egg mixture. You want to add it right after tossing the pasta with garlic. This way, the heat from the pasta warms the eggs but doesn’t cook them too quickly. It creates a smooth, velvety sauce. When cooking scallops, look for a golden crust. This tells you they are ready to flip. Cook them for about 2-3 minutes on each side. If they feel firm to the touch, they are done. To prevent overcooking, remove them from the heat as soon as they are golden. Scallops can go from tender to tough fast. So, watch them closely! For a perfect pairing, serve your carbonara with a crisp white wine. A nice Sauvignon Blanc complements the dish well. It balances the rich flavors of the sauce. As for side dishes, a light salad works wonders. Try arugula with a lemon vinaigrette. It brightens the meal and adds freshness. For a full guide on preparing this dish, check out the Full Recipe. {{image_2}} You can switch up the pasta for a new twist. Try using penne or rigatoni instead of spaghetti or fettuccine. These shapes hold sauce well and add fun texture. For seafood lovers, consider different options. Shrimp or lobster can work great in this dish. They bring unique flavors and pair well with the creamy sauce. Adding vegetables can elevate your carbonara. Peas are a classic choice. They add sweetness and a pop of color. Spinach is another great option. It adds nutrients and a lovely green hue. Spices and herbs can also boost the flavor. A pinch of red pepper flakes adds heat. Fresh basil or thyme can bring an earthy note. Experiment with your favorites to find what you enjoy most. If you need a gluten-free meal, swap regular pasta for gluten-free options. Many brands now offer great alternatives that taste just as good. For a vegetarian version, skip the scallops. Use mushrooms or zucchini instead. They add depth and absorb the sauce well. This way, you still enjoy a hearty dish without meat. You can find the full recipe in the main article to explore these variations! To store your leftover carbonara with pan-seared scallops, let it cool first. This helps prevent moisture build-up. Once cool, place the pasta in an airtight container. Use a container that seals well to keep it fresh. I recommend using glass or plastic containers with tight lids. When reheating, you want to keep the dish creamy. Avoid using the microwave if you can. Instead, heat it gently in a pan over low heat. Add a splash of water or olive oil to keep it moist. Stir often to ensure even heating and prevent sticking. If you freeze the carbonara, it can last up to three months. Make sure to use a freezer-safe container. After refrigeration, the dish stays good for about three days. Watch for signs of spoilage, like a sour smell or odd texture. If you see these signs, it's best to toss it. The best pasta for Carbonara is spaghetti or fettuccine. Both types hold the sauce well. Spaghetti offers a classic feel, while fettuccine gives a nice bite. You can choose based on your personal taste. You can prepare some parts ahead of time. Cook the pasta and make the sauce in advance. Store them separately in the fridge. Just reheat gently before serving. Add the scallops just before serving for the best flavor. To prevent scrambling, control your heat. After cooking the pasta, lower the heat before adding the egg mix. Toss quickly to combine. The hot pasta will cook the eggs gently, creating a creamy sauce. Yes, Carbonara with scallops is easy to make. It requires simple ingredients and a few steps. If you follow the recipe closely, you will impress your guests. It’s a great dish for beginners and experienced cooks alike. Carbonara pairs well with many dishes. A fresh salad or garlic bread works nicely. You can also serve it with a light white wine. Try a crisp Pinot Grigio or a chilled Sauvignon Blanc. For more ideas, check the Full Recipe. This article covered how to make delicious Carbonara with scallops. You learned about the key ingredients like pasta, scallops, cheeses, and seasonings. I also shared step-by-step instructions for cooking, tips for perfecting the sauce, and variations to explore. Remember, you can adjust this dish to your tastes and dietary needs. Enjoy your cooking journey! With practice, you'll master this tasty meal and impress everyone.

Carbonara with Pan Seared Scallops

Indulge in a culinary delight with our Carbonara with Pan-Seared Scallops recipe! This creamy pasta dish combines perfectly cooked spaghetti or fettuccine with rich flavors of cheese, garlic, and succulent scallops. In just 30 minutes, you can impress your dinner guests or treat yourself to a gourmet meal at home. Click through to explore this delicious recipe and elevate your cooking tonight!
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Ingredients
  

200g spaghetti or fettuccine

4 large scallops, cleaned and patted dry

2 tablespoons olive oil

2 large eggs

50g grated Pecorino Romano cheese

50g grated Parmesan cheese

2 cloves garlic, minced

Freshly cracked black pepper, to taste

Salt, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    While the pasta cooks, in a mixing bowl, whisk together the eggs, Pecorino Romano, Parmesan cheese, and a generous amount of cracked black pepper. Set aside.

      Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the scallops with salt and add them to the skillet. Sear for about 2-3 minutes on each side until a golden crust forms, being careful not to overcook. Remove the scallops and keep warm.

        In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

          Reduce the heat to low, then add the drained pasta to the skillet, tossing it with the garlic and remaining oil. Follow by pouring the egg and cheese mixture over the pasta, quickly tossing to combine and cook the eggs slightly with the residual heat. If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.

            Once the pasta is thoroughly coated and creamy, season with additional salt and pepper as needed.

              Plate the carbonara, placing the pan-seared scallops on top. Garnish with fresh parsley for a pop of color and serve immediately.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 2 servings.