Floyd on food
From the kitchen of WAC Executive Chef Eric Floyd
What does WAC Executive Chef Eric Floyd do when he finds a little extra time on his hands? Cook! Ok, he also plays guitar, but you need to do something between meals, right?! We asked Eric to share some of his favorite recipes with us. If you’ve read any of his archived stories from WAC Magazine, you’ll know that seafood is always near the top of his list. So you won’t be surprised to learn the first dish he cooked up for us was Shrimp Carbonara.
“This is one of my favorite pasta recipes,” Eric says. “It’s simple, easy, and very tasty.” Alas, social distancing kept us from tasting Eric’s handiwork. The good news is we now know how to cook it ourselves. And so do you!
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- 8 oz. bucatini (or your favorite pasta)
- 4 oz. pepper bacon, diced into small pieces (I use bacon here. If you have pancetta, use that.)
- 1 lb. shrimp, peeled and de-veined (I prefer 21–25 size shrimp, but you can use any size you like.)
- 3 cloves garlic, chopped fine
- 2 large eggs plus one egg yolk (The fresher the better.)
- 1/4 cup Pecorino Romano or Parmigiano Reggiano (aka Parmesan)
- Crushed black pepper to taste
- 1 T. chopped parsley (You can substitute cilantro or spinach.)
Start cooking the pasta as directed on the package. Do not overcook. Be sure to salt your pasta water.
- Cook the bacon in a pan. Pour off all but a tablespoon of the grease from the pan.
- Add the shrimp and garlic to the pan. Sauté until just cooked, about 2–3 minutes, and turn off the heat.
- Mix the egg, cheese, salt, pepper, and parsley in a bowl.
- Drain the cooked pasta, reserving one-half cup of the water.
- Add the pasta and the egg mixture to the pan along with enough of the pasta water to make a nice sauce. Toss to coat and season with pepper to taste. Garnish with parsley and more cheese. Enjoy!