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Lobster Carbonara with Spaghetti, Pancetta, English Peas, Parmesan

Yields1 Serving

Lobster from Maine meets pork belly from Salty's chefs in this rich carbonara with fresh English peas, toasted garlic and olive oil

Serves 3 to 4
 ½ lb spaghetti
 ½ cup pancetta, diced
 2 cloves garlic, minced
 ¼ cup English peas, fresh preferred
 1 cup lobster meat, cooked, chilled and roughly chopped
 2 egg yolks
 ¼ cup Parmesan cheese, ground
 6 cracks black pepper

Bring 1 gallon of salted water to a boil. Place pasta in water and cook until al dente.


In a large saute pan over medium heat cook pancetta until crisp. Add garlic and English peas and cook until peas begin to soften.


Strain pasta, allow to drain a few seconds and then add directly to saute pan.


Add lobster and heat for 30 seconds. Pull saute pan from heat and add eggs, toss gently to combine. You want the eggs to become the sauce not scrambled eggs.*


Place saute pan back on heat and stir in half the Parmesan cheese.


To serve, place pasta in large serving bowl and finish with other half of Parmesan cheese and cracked pepper. Serve immediately.


*Chef’s Tip: whisk 2 tablespoons hot pasta water into eggs to temper (warm) them before adding to saute pan. If they are warm they are less likely to “scramble " in the hot pan.