Ingredients

8 ounces spaghetti or linguine	4 slices raw bacon, chopped	3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined	3 large eggs	1 egg yolk
1 cup grated Parmesan cheese or Pecorino Romano	Salt and black pepper, to taste	Fresh parsley, chopped for garnish
Red pepper flakes for garnish, optionalo

Directions

Step 1: Bring a pot of water to a boil. Salt it, add your spaghetti, and cook it until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.

Step 2: While the pasta is cooking, add the chopped bacon to a skillet over medium heat. Cook it until it’s nice and crispy. When ready, remove it with a slotted spoon and let it sit on a paper towel-lined plate. Then, add the minced garlic to the skillet with the bacon fat. Saute the garlic until fragrant and add in the shrimp. Cook the shrimp until it just turns pink. Then, remove the shrimp, leaving as much garlic in the pan as possible. Set the shrimp aside.

Step 3: Prepare the egg mixture. Add the eggs, egg yolk, parmesan cheese, salt, and pepper to a mixing bowl. Whisk until combined, like you’re making scrambled eggs. Set it aside.

Step 4: Add the pasta to the skillet. Set the temperature to low and add the spaghetti to the skillet. Toss to combine it with the garlic.

Step 5: Make the carbonara sauce. Gradually pour the egg mixture over the spaghetti in the skillet. Stir continuously, so the egg mixture coats all of the pasta. It will start to cook and thicken. Add the reserved pasta water as necessary to make the sauce really creamy. Be careful not to overcook the eggs or they will start to scramble.

Step 6: Add the bacon and shrimp to the pasta. Gently toss together, so the sauce coats everything. Cook just long enough to warm the bacon and shrimp back up.

Step 7: Plate the carbonara and garnish it with red pepper flakes and fresh parsley. Enjoy