Shrimp Spaghetti Carbonara

• 1/2 teaspoon Salt
• 1 pound Spaghetti
• 2 Egg Yolks room temperature
• 2 Eggs room temperature
• 1 1/2 cups Parmesan Cheese freshly ground
• 1/4 teaspoon Pepper
• 8 ounces Bacon cut into 1/2 slices
• 1 pound Shrimp peeled, deveined
• 1/4 cup Parsley chopped fresh

1. 1. Bring an 8-quart stock pot 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 and pepper
2. 2. 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 1/4 cup pasta water. Season shrimp with salt and pepper and cook until pink, 3 to 5 minutes
3. 3. 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
4. 4. Transfer to a platter and garnish with parsley, more Parmesan and pepper

salt, egg yolks , eggs, parmesan cheese, pepper, bacon, shrimp, parsley chopped

Taken from www.epicurious.com/recipes/member/views/shrimp-spaghetti-carbonara-5ab447cbfb156771b1f36f19 (may not work)