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.
1teaspoonBlack PepperFreshly ground, plus more to taste
6cSwimming ScallopsFrozen 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.