Creamy Carbonara with Scallops

  • John Klodnicki uses ground chuck because it has more flavor than ground beef, he says. He is careful to lightly pack his meatballs to keep them moist as they simmer for two and half hours in his pasta sauce.

    John Klodnicki uses ground chuck because it has more flavor than ground beef, he says. He is careful to lightly pack his meatballs to keep them moist as they simmer for two and half hours in his pasta sauce. John Starks | Staff Photographer

 
Posted6/23/2015 6:00 AM

1 package of spaghetti

6 slices crisp bacon, cooked and chopped

 

1 pound of scallops

Salt and pepper to taste

3 tablespoon olive oil

6 garlic cloves, minced

1½ cups chicken broth

1½ cups heavy cream

4 Roma tomatoes, center removed and diced

½ cup grated Parmesan cheese

Cook the spaghetti until al dente in salted water, drain, rinse and set aside.

Cook the bacon in large pan until crisp, set aside.

Season the scallops with salt and pepper and pan sear them in the bacon fat. About 1½ to 2 minutes per side, set aside with the bacon.

Discard the bacon fat, add olive oil and garlic to pan, sauté until lightly softened.

Add chicken stock, simmer quickly and reduce by ⅓.

Add heavy cream and simmer 2-3 minutes.

Add chopped bacon, tomatoes, and scallops to the sauce.

Simmer until scallops are warm. Add cooked pasta, Parmesan cheese, toss together well before serving.

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