Seafood Carbonara is an elegant twist on the traditional Italian pasta dish, merging the richness of a creamy carbonara sauce with the delicate flavors of ocean-fresh seafood. This recipe delivers a perfect balance between creamy textures, salty pancetta, and the sweet, buttery notes of shrimp and scallops. The result is a luxurious and comforting pasta dish that feels both indulgent and refreshing. Ideal for special occasions or romantic dinners, it’s a restaurant-quality meal you can easily prepare at home.

Full Recipe

Ingredients

For the Pasta:

• 340 g Spaghetti or Fettuccine

• Salt (for the pasta water)

For the Sauce:

• 2 large eggs

• 2 large egg yolks

• 50 g grated Parmesan cheese

• 50 g grated Pecorino Romano cheese

• ½ tsp freshly ground black pepper

For the Seafood:

• 2 tbsp olive oil

• 115 g pancetta or guanciale, diced

• 225 g shrimp, peeled and deveined

• 225 g sea scallops, patted dry

• 2 garlic cloves, minced

• 60 ml dry white wine

• Salt and pepper, to taste

For Garnish:

• Chopped parsley

• Extra grated Parmesan

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup (240 ml) of the pasta water, then drain the pasta.

2. In a bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, and black pepper until smooth. Set aside.

3. In a large skillet over medium heat, add olive oil and the pancetta (or guanciale). Cook for 3–4 minutes until crispy.

4. Add minced garlic to the pan and sauté for 30 seconds until fragrant.

5. Add shrimp and scallops. Cook for 2–3 minutes until the shrimp are pink and scallops are lightly golden.

6. Deglaze the pan with white wine and let it simmer for about 1 minute to reduce slightly.

7. Reduce heat to low. Add the cooked pasta to the skillet and toss to coat in the seafood and pancetta.

8. Remove the skillet from the heat and slowly stir in the egg-cheese mixture, tossing constantly to create a creamy sauce. Add reserved pasta water gradually as needed to reach the desired consistency.

9. Serve immediately, garnished with parsley and extra Parmesan.

Nutritional Information (per serving)

• Calories: 520 kcal

• Protein: 28 g

• Fat: 22 g

• Saturated Fat: 8 g

• Carbohydrates: 48 g

• Fiber: 2 g

• Sugar: 2 g

• Sodium: 730 mg

• Calcium: 180 mg

• Vitamin B12: High (from seafood)

Origins and Popularity of the Recipe

Seafood Carbonara is a creative variation of the classic Italian dish “Pasta alla Carbonara,” which hails from the Lazio region of Italy, particularly Rome. Traditionally made with eggs, cheese, black pepper, and cured pork (like pancetta or guanciale), the original recipe does not include cream or seafood. However, over time, modern adaptations have emerged—especially in coastal regions and fine-dining kitchens—where the addition of seafood transforms the hearty pasta into a lighter, more refined version.

Seafood Carbonara became especially popular in Mediterranean cuisine where fresh catches like shrimp, scallops, and calamari are readily available. This fusion respects the creamy foundation of carbonara while incorporating delicate flavors of the sea. Today, it’s considered a gourmet twist that’s widely featured in restaurants and home kitchens alike, especially during special occasions, romantic dinners, or festive gatherings.

Reasons Why You’ll Love This Recipe

Seafood Carbonara brings together the best of two culinary worlds: the indulgence of classic carbonara and the elegance of seafood. The contrast between salty pancetta and the natural sweetness of scallops and shrimp creates a harmonious blend that excites the palate.

This dish also offers a texture contrast—creamy sauce, tender pasta, juicy shrimp, and golden seared scallops. The preparation is surprisingly quick, making it ideal for weeknight dinners that feel like a weekend splurge.

Furthermore, it doesn’t require hard-to-find ingredients; most elements are pantry staples or easily sourced at your local market. Whether you’re hosting or craving something special for yourself, this dish feels elevated without being complicated.

Health Benefits

Seafood Carbonara can offer a mix of indulgence and nutrition. Shrimp and scallops are both low in calories but high in lean protein, omega-3 fatty acids, and vital nutrients like selenium, B12, and iodine. When balanced with moderate amounts of cheese and egg, this dish provides lasting energy and satiety.

Unlike traditional creamy pasta dishes made with heavy cream or butter, this version uses eggs and cheese to create the sauce, reducing overall saturated fat while maintaining richness. Using olive oil instead of butter for the sauté also adds heart-healthy monounsaturated fats.

Additionally, Pecorino Romano and Parmesan provide calcium, and fresh parsley adds vitamin K and antioxidants.

Serving Suggestions

Seafood Carbonara is best served immediately while the sauce is creamy and warm. For a complete meal, consider pairing it with:

• A crisp green salad with lemon vinaigrette

• Grilled asparagus or sautéed broccolini

• Garlic bread or a rustic baguette

• A glass of dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay

You can also serve it as a luxurious first course in a multi-course dinner or pair it with other seafood-forward dishes like crab cakes or mussels in white wine sauce.

Common Mistakes to Avoid

The most common issue with carbonara is scrambling the eggs. To avoid this:

• Remove the pan from heat before adding the egg mixture.

• Toss constantly to prevent curdling and ensure smooth emulsification.

• Add pasta water gradually—too much will thin the sauce, too little will make it sticky.

• Don’t overcook seafood—both shrimp and scallops become rubbery if cooked too long.

• Avoid pre-shredded cheese—it may contain anti-caking agents that affect the sauce texture.

Pairing Recommendations

For wine pairings, light and dry white wines are your best friend. Consider:

• Pinot Grigio – crisp and refreshing

• Sauvignon Blanc – citrus notes pair well with seafood

• Chardonnay – choose unoaked for cleaner acidity

Non-alcoholic options include sparkling water with lemon, citrus iced tea, or a lightly flavored cucumber-mint water to keep the palate refreshed.

As accompaniments, roasted vegetables, marinated artichokes, or a tomato-cucumber salad complement the richness of the pasta beautifully.

Cooking Tips

• Dry seafood well before cooking to achieve a good sear.

• Use room temperature eggs for smoother incorporation.

• Cook pasta al dente as it will finish cooking slightly in the sauce.

• Use freshly grated cheese—it melts more smoothly and enhances flavor.

• Toss pasta off the heat when adding the egg mixture to avoid scrambling.

• Reserve pasta water early to avoid forgetting before draining.

Similar Recipes to Try

If you love Seafood Carbonara, you might also enjoy:

• Linguine alle Vongole (Clam Pasta) – a garlicky, seafood-rich Italian classic

• Shrimp Alfredo Pasta – creamy, garlicky, and slightly heavier

• Scallop Lemon Butter Pasta – light, zesty, and perfect for summer

• Crab Carbonara – another variation using lump crab meat

• Pasta Pescatore – a medley of seafood in tomato-garlic sauce

• Zucchini Carbonara – a veggie-forward twist with the same creamy base

Variations to Try

Seafood Carbonara is highly versatile. Try these variations:

• Spicy Version – Add chili flakes or Calabrian chili paste for heat

• Smoked Salmon Carbonara – A Nordic spin with rich, smoky flavor

• Lobster Carbonara – Ultimate luxury, perfect for holidays

• Vegetarian Carbonara – Omit seafood and pancetta; use mushrooms and sun-dried tomatoes

• Creamy Lemon Carbonara – Add lemon zest and juice for brightness

You can also adjust the pasta type—use tagliatelle, bucatini, or gluten-free varieties depending on preference.

Ingredient Spotlight: Scallops

Scallops are a shellfish delicacy known for their sweet, tender texture and mild taste. Rich in lean protein, vitamin B12, and omega-3 fatty acids, scallops support brain and heart health. They cook quickly, making them ideal for fast yet impressive meals.

Dry scallops are best for searing; they caramelize beautifully without releasing excess water. When cooked properly, scallops develop a golden crust while staying tender inside—a true highlight in any seafood pasta.

Frequently Asked Questions

1. Can I use frozen seafood?
Yes, but thaw completely and pat dry to avoid excess water.

2. Is it safe to eat raw eggs in carbonara?
The eggs are gently cooked by the heat of the pasta. To be extra cautious, use pasteurized eggs.

3. Can I substitute bacon for pancetta?
Yes. Bacon will add smokier notes but works well in this dish.

4. What pasta works best?
Spaghetti and fettuccine are classic, but bucatini or linguine also hold sauce well.

5. Can I make it without cheese?
The cheese is essential for flavor and texture, but nutritional yeast could work for a dairy-free alternative.

6. How do I keep leftovers?
Store in an airtight container for up to 2 days. Reheat gently with a splash of water.

7. Can I add cream?
Traditional carbonara does not include cream. The egg and cheese mixture creates the sauce naturally.

8. What seafood can I substitute?
Try crab meat, clams, or calamari depending on preference and availability.

9. Is this dish gluten-free?
Not as written, but you can use gluten-free pasta to make it suitable.

10. Can I make it ahead of time?
It’s best fresh. The sauce can be prepped ahead, but combine everything just before serving.

Conclusion

Seafood Carbonara is a sensational blend of elegance and comfort—ideal for date nights, celebrations, or treating yourself to something special. It honors the Italian carbonara tradition while welcoming coastal influences, delivering a dish that’s rich yet light, familiar yet refined. Whether you’re new to seafood pasta or a seasoned home chef, this recipe offers the perfect balance of flavor, texture, and culinary satisfaction. Give it a try and let this creamy, ocean-kissed pasta become your new favorite.