Description
This Lobster Carbonara recipe elevates the classic Italian pasta dish by combining tender chunks of lobster with crispy guanciale and a creamy, cheesy egg sauce. Perfect for a special dinner, it blends rich flavors with a touch of sweetness from green peas, creating a luxurious and satisfying meal ready in just 35 minutes.
Ingredients
Pasta
- 1 lb spaghetti
Seafood
- 2 lobster tails (4 oz each, meat removed from shell and chopped)
Meat
- 4 oz guanciale or pancetta, diced
Vegetables
- 3/4 cup frozen green peas
Dairy & Eggs
- 2 tbsp butter
- 3 eggs
- 2 egg yolks
- 1/2 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
Seasonings & Liquids
- 1/2 tsp freshly cracked black pepper
- 1/4 cup reserved pasta cooking water
Instructions
- Prepare egg mixture: In a mixing bowl, whisk together the 3 whole eggs, 2 egg yolks, grated pecorino romano, grated Parmesan cheese, and freshly cracked black pepper until well combined. Set this mixture aside to infuse flavors and prepare for the sauce.
- Cook guanciale: Heat a large skillet over medium heat and add the diced guanciale or pancetta. Cook for about 5 minutes, stirring occasionally, until it becomes golden brown and crispy. Remove the guanciale with a slotted spoon and place it in a separate bowl, leaving the rendered fat in the pan.
- Sauté lobster meat: Add 2 tablespoons of butter to the skillet with the guanciale fat and melt over medium heat. Add the chopped lobster meat and cook for 1-2 minutes per side until the meat is opaque and cooked through. Remove the lobster from the pan and add to the bowl with the guanciale.
- Cook peas: In the same skillet, add the frozen green peas and cook for 1-2 minutes until heated through. Remove the peas and add them to the bowl containing the lobster and guanciale.
- Cook pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Before draining, reserve 1/4 cup of the pasta cooking water for the sauce.
- Combine pasta and sauce: Return the drained, hot spaghetti to the pot with the heat turned off. While stirring rapidly, slowly pour the egg and cheese mixture over the pasta. Continue stirring quickly to prevent the eggs from scrambling, allowing the residual heat to gently thicken the sauce. Add reserved pasta water as needed to achieve a creamy consistency.
- Finish with ingredients: Add the crispy guanciale, cooked lobster meat, and warmed peas back into the pasta. Toss everything together thoroughly to evenly coat the pasta in the flavorful carbonara sauce. Serve immediately.
Notes
- Use guanciale for the most authentic flavor; pancetta is an acceptable substitute.
- Make sure to stir the egg mixture rapidly when combining with pasta to avoid scrambling the eggs.
- Reserve pasta water helps in adjusting sauce consistency and adds silkiness.
- Freshly cracked black pepper contributes to the classic carbonara taste.
- Cooking the lobster quickly prevents it from becoming tough.
- Serve immediately to enjoy the sauce at its creamiest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
