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1
For the carbonara base sauce: Put the pancetta in a cold saute pan and then put it over medium-high heat.
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2
When the fat starts to melt, stir the pancetta once in a while so it doesn't burn in the pan.
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3
Allow the pancetta to cook in the rendered fat until crispy and brown, about 30 minutes.
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4
Remove the pancetta pieces to a plate lined with paper towels, saving the fat in the pan.
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5
Whisk the flour into the pancetta fat to make a roux and cook for 2 to 3 minutes, stirring so it does not burn.
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6
Whisk the milk into the the roux.
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7
(Transfer to a large pot if your saute pan is not big enough to hold the sauce.)
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8
Allow the sauce to gently simmer for 15 minutes, stirring regularly.
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9
Whisk in the Parmesan and season with some salt and pepper.
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10
Simmer to melt the cheese, another 2 to 3 minutes.
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11
Hold warm for serving.
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12
To finish the dish: Bring a large pot of salted water to a boil.
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13
Cook the pasta according to the package directions.
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14
Meanwhile, season the shrimp with some salt and pepper.
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15
Heat a large saute pan over high heat until it begins to smoke.
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16
Add the oil and then, working in batches if necessary, cook the shrimp to get a golden brown sear, 2 to 3 minutes per side.
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17
You do not want to overcrowd the pan.
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18
Add more oil between batches if necessary.
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19
Squeeze the juice of 1 of the lemons over the shrimp, add the butter to the pan and remove from the heat to let the shrimp rest.
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20
Bring the carbonara base sauce back up to a simmer.
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21
Add the pasta to the sauce and then add the peas and cooked pancetta.
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22
Adjust the consistency of the sauce with water if needed.
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23
Add the shrimp to the pan with the pasta, toss and then season with some salt and pepper to taste.
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24
Add a squeeze of lemon juice from the remaining lemon.
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25
To plate, divide the pasta and sauce among 6 bowls and arrange the pasta.
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26
Garnish with the parsley.
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27
Optional: Top each dish with an egg yolk for stirring into the hot pasta to add richness to the sauce.
