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Kosher salt
1 lb. spaghetti
*2 large eggs, room temperature
*2 egg yolks, room temperature
1 ½ cup freshly grated Parmesan, plus more for garnish
Freshly ground black pepper
*8 oz. bacon, cut into ½" slices
1 lb. shrimp, peeled and de-veined
¼ cup chopped fresh parsley, plus more for garnish
1 Tbsp Spirits & Spice Sassier Seafood
Spirits & Spice Dill Lemon Extra Virgin Olive Oil (for finishing drizzle).
Bring an 8-quart stockpot of water to a boil and season generously with salt. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water. Meanwhile, in a separate bowl combine eggs, yolks, and Parmesan; mix well with a fork. Season with salt, pepper, and Sassier Seafood.
In a large skillet over medium heat, cook bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a bowl. Do not drain the fat. Return skillet to medium-high heat and add ¼ cup pasta water. Season shrimp with salt and pepper and cook until pink, 3 to 5 minutes.
Drain pasta and add to skillet with shrimp; use tongs to combine well. Stir in cheese mixture and parsley, quickly tossing together to evenly coat pasta and prevent eggs from scrambling. Add additional pasta water to make a creamy sauce. Just before serving, add bacon.
Transfer to a platter and garnish with parsley, more Parmesan, pepper, and a drizzle of olive oil.
*For Clean Eating use non-factory farmed / organic and / or heritage breed pork for best results.
*For clean eating use non-factory farmed, sustainable, organic, certified humane products for best results.
