With just 6 ingredients and only 30 minutes you’ll be eating this fragrant, silky scallop and bacon pasta in no time! Scallop and bacon pasta is made like carbonara but with a west coast twist featuring West Coast Wild Scallops. This recipe is quick and easy just like the rest of my recipes, let's get to it!
This is a sponsored post in partnership with West Coast Wild Scallops and Buy BC. All opinions and ideas are my own though.
This project is supported by the BC Government’s Buy BC Partnership Program;
delivered by the Investment Agriculture Foundation of BC with funding from the
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Opinions expressed in this document are those of Sabrina Currie and not necessarily
those of the Government of British Columbia or the Investment Agriculture Foundation
of BC.
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Scallop and bacon pasta is inspired by the classic Italian carbonara. I chose bacon for this version because scallops and bacon are such a natural pairing. Traditionally no cream is used for this pasta but if you prefer a little in yours, it will add extra volume to the sauce and help prevent lumps.
If you like this, you will probably love my other Italian inspired scallop recipe, West Coast Wild Scallops Vongole and the decadent Easy Seafood Alfredo. Or try my Asian inspired Swimming Scallop Fried Rice for a bright fun twist on a classic.
Recipe Ingredients
- Swimming Scallops - aka pink scallops and spiny scallops. These are sweet, delicate, cooked from frozen and just so beautiful in every dish they star in. Here in BC they are fished and frozen at sea by fishing family Joel and Melissa Collier of West Coast Wild Scallops. Swimming scallops are an Ocean Wise choice.
- Thick Cut Bacon - Instead of traditional guanciale (an unsmoked cured fatty pork), bacon stars as the perfect pairing to scallops. Make sure to choose thick cut for the best result.
- Eggs - While optional in many recipes, eggs are an essential and main component of this carbonara pasta. Eggs paired with freshly grated parmesan create this silky sauce that can't be imitated.
See recipe card for quantities.
Step-by-Step Instructions
- Put a large pot of generously salted water on high to boil for pasta.
- Meanwhile cook the bacon over medium-low heat to desired doneness and turn off heat.
- Whisk together eggs, parmesan and pepper until frothy. Cook spaghetti noodles and lift out with strainer into the pan with the bacon. Reserve ½ cup of pasta cooking water. Leave remaining water on high and bring back to a boil.
- Add scallops to the boiling water, stir and cook until they open.
- Pour into pink scallops immediately into a colander to drain.
- Now that your noodles are in the pan and have cooled a few minutes, it's time to pour in the egg mixture.
- Pour the mixture in and stir vigorously to combine and prevent lumps.
- Finally, add in your scallops and stir gently through to coat with sauce. Garnish with parsley if you like and serve immediately.
Expert Tips:
Temper your egg and cheese mixture with a scoop of pasta cooking water or cream to help prevent you sauce from clumping.
Have your colander ready in the sink so you can drain the scallops immediately after they are done to prevent overcooking.
If you prefer to have the scallops out of the shell, simply scoop them out of their shell with a spoon or a half shell after they are cooked. Once shucked, they can be added in right at the end and stirred through gently.
Substitutions
Substitute bacon for pancetta or guanciale if you prefer.
Linguine, pappardelle or fusilli are easily swapped for spaghetti.
Variations
- Scallop and Pea Pasta – Add 1 cup of frozen peas to the noodles in the frying pan and stir to heat for 1 minute before adding the egg mixture.
- Spicy – Add a ½ teaspoon of hot chili flakes to the oil in the pan once you remove the bacon. It will add a lovely warm heat throughout the pasta.
- Extra Creamy – Add ¾ c heavy cream to the egg and cheese mixture and mix thoroughly before adding to hot pasta.
- Traditional Pasta alla Carbonara
Storage
This is best eaten the same day it is made because the pasta will not be as creamy as the sauce soaks into the noodles overnight. If you have leftovers, they will keep safely covered in your fridge for up to 2 days.
FAQs and Expert Tips
Scallops should only be cooked briefly until almost opaque. In the case of swimming scallops, you can steam or otherwise cook them just until shells are opening and immediately remove from heat to prevent overcooking. Overcooked scallops get tough and are much less tasty than lightly cooked scallops.
Swimming scallops are delicate and sweet so any pairing should not be overwhelming. A simple crisp salad with vinaigrette pairs particularly well with any scallops cooked in a creamy sauce like this scallop and bacon pasta. For scallops that are simply steamed or pan fried, a side pasta, risotto or puree of celeriac or potato is a divine canvas for the sweet, briny complexity of scallops.
Yes. In fact scallops that are frozen at sea are often better quality and have better flavor than fresh ones that may have been travelling a long time and distance before getting to you.
Yes. In the case of swimming scallops that have been frozen at sea, they are BEST cooked from frozen. These sweet little bivalves cook up tender and sweet from frozen in just a couple of minutes.
Scallop and bacon pasta is made like classic Italian carbonara. The eggs and parmesan make an incredibly silky sauce. For best success, take your time to cool the noodles for a few minutes before adding the sauce, and when pouring it in, stir it quickly. The parmesan will melt softly in as the egg gently thickens into the rich and delicate sauce and the sweet scallops stirred in at the end offer a sweet and textural contrast. I hope you love this as much as my family does.
More Seafood Recipes + Articles
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If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Scallop and Bacon Pasta
Ingredients
- 300 g Spaghetti (3 cups dry pasta)
- 150 g Bacon Use thick cut, regular bacon
- 5 Whole Eggs
- 1.5 c Fresh Grated Parmesan
- 1 teaspoon Black Pepper Freshly ground, plus more to taste
- 6 c Swimming Scallops Frozen and rinsed
Instructions
- Put a large pot of generously salted water on high to boil for pasta.
- Meanwhile cook the bacon over medium-low heat to desired doneness and turn heat off.
- Whisk together eggs, parmesan and pepper until frothy and set aside.
- Cook spaghetti noodles and lift out with strainer into the pan with the bacon. Reserve ½ cup of pasta cooking water. Leave remaining water on high and bring back to a boil.
- Add scallops to the boiling water, stir and cook until they open.
- Pour scallops immediately into a colander to drain.
- Add egg mixture into noodles in the pan and stir vigorously to combine and prevent lumps.
- Finally, add in your cooked scallops and stir gently through to coat with sauce. Garnish with parsley if you like and serve immediately.
Jeannie
This is perfect for dinner nights meal for something quick and easy yet delicious too.
Kayla DiMaggio
This scallop and bacon pasta was so delicious! I love all the salty and creamy flavors!
Sabrina Currie
Thank you Kayla, I really appreciate you taking the time to let me know. Cheers 🙂
Natalie
What a lovely dinner idea. Looks light and delicious. I'll give it a try, definitely!
Audrey
Bacon and scallops are wow in this dish!! I have had them as an appetizer before but in pasta is so amazing.
Sabrina Currie
Thank you Audrey, I really appreciate that. Thanks for taking the time to let me know. Cheers!
Amy Liu Dong
Such an easy and delicious pasta recipe to make for mom. She will love it!