Cape Cod Carbonara

• 1 lb spinach fettuccine
• 1 cup half-and-half
• 1 1/2 cups parmesan cheese, grated
• 4 egg yolks, slightly beaten
• 4 tablespoons butter
• 1 roasted sweet red pepper, small dice
• 1/2 lb medium raw shrimp, peeled and deveined, cut in half
• 1/2 lb fresh sea scallop, cut in half
• 4 slices bacon
• 2 ounces dry white wine (optional)
• fresh ground pepper

1. Cook pasta al dente; keep warm over hot water. Fry bacon slices to not-quite-crisp, drain on paper towel, crumble or chop into small dice. Poach seafood gently in the half-and-half (with added wine optional) until translucent. Add some of the hot half-and-half mixture to the egg yolks, then stir egg yolk mixture carefully into the rest of the half-and-half mixture, stirring so that eggs don't curdle. Add the grated cheese, roasted red pepper, and bacon to the half-and-half mixture. Put hot pasta in serving bowl, add the butter and toss to coat. Then pour half-and-half mixture over pasta and toss gently. Serve immediately with fresh ground pepper, salt, and extra grated Paremsan to taste.

fettuccine, parmesan cheese, egg yolks, butter, sweet red pepper, shrimp, bacon, white wine, fresh ground pepper

Taken from www.food.com/recipe/cape-cod-carbonara-344097 (may not work)