I hope you’re all doing great and enjoying life to its fullest!
The other day, I found myself craving pasta and was not quite sure what to do with that. I didn’t want to just boil some spaghetti and drizzle sauce on it, I wanted to do something really, really worth the carb explosion. So I thought about my favorite pasta dishes and sure enough, thought about carbonara. This is a recipe that holds dear memories from when I was young, and that my Mom would make literally a kilogram of because she knew my brother, sisters and myself would devour it.
I didn’t want to make “just” carbonara though. So I thought about something else that I like that would pair nicely with it. You know how we see these bacon-scallops recipes everywhere on the Internet? Weeellll, there it is. There is bacon in a carbonara, so why not?
As for everything these days, you can already find recipes for that, but having memories (and my Mom’s recipe) of my childhood carbonara, I had to twist it around and turn it to my best liking. I mean, if I was going to have a platter of pasta, you can be sure as heck that I was going to make it count! So I took my Mom’s recipe, the infinite resources of the internet, and went completely overboard with all of it. Here’s the result!
Lucscious Scallop Linguine Carbonara
This recipe is inspired from the one published by Art and The Kitchen, whom I want to thank dearly from providing a base for reflection. I twisted it based on both what I liked best, remembered, and was able to get around me (’cause I like to keep it simple). Also, this dish pairs great with a glass of white wine!
For the scallops:
- 16 scallops (I used frozen scallops as that is all I could put my hands on back then, since they are very small I used more, but if you use big, fresh scallops, 3-4 per person should be good)
- Olive oil
- Salt & pepper
For the carbonara:
- 400 g linguine
- 8 slices thick bacon
- 1 whole garlic clove, peeled
- 4 egg yolks
- 120 g (1/2 cup) heavy cream
- 1 onion, finely chopped
- Sea salt
- Black pepper
- 100g (1 cup) parmigiano reggiano, grated
- A splash of white wine
- Put a large pot of water to the boil.
- Mix the parmiggiano reggiano with the cream and set aside. Keep a small quantity on the side for topping.
- Salt the boiling water. Add the linguine, cover the pot and cook until al dente.
- In a large wok pan, heat some oil until hot (but not fuming)
- Squash the garlic clove a bit, put it in the pan; add the chopped onion and fry in the oil for a few minutes.
- Remove the garlic clove from the pan. Add the bacon, and a splash of white wine, and fry until the bacon is golden and the wine gets syrupy.
- Put the bacon on low heat. When the pasta is ready, keep the cooking water and transfer the pasta in the wok pan with the bacon and onions. Gently mix the pancetta and onions with the pasta.
- Take the wok pan off the heat, and add in the cream and cheese mixture. Gently mix until all the pasta is coated. Add a few tablespoons of pasta cooking water to make the ensemble moist. If you need to set aside the pasta before serving, add a bit of cooking water just before serving to make the pasta moist again.
- Serve in a warm dish and top with an egg yolk per dish, grated cheese, a sprinkle of nutmeg, and a turn of black pepper if necessary.
Blot (unfrozen) scallops with paper towel to remove any water. Add salt and pepper.
Heat large non-stick frying pan, add 2 tablespoons olive oil.
Add the scallops, leaving room between them.
Sear for about 2-4 minutes or when bottom is a nice golden brown.
Turn to sear the other side and add 2 tablespoons of butter to the pan.