Carbonara with Scallops and Shrimps

Carbonara with Scallops and Shrimps

Bantayan Island meets Sicily!

This dish of Carbonara with Bantayan Island Scallop Meat and Peeled Shrimps is a true masterpiece of culinary excellence. The spaghetti is cooked to perfection, with a delicate al dente texture that perfectly balances the rich, creamy sauce. The scallops and shrimp add a delicate sweetness and succulence that elevates the dish to new heights, while the pancetta or bacon adds a satisfying smokiness that perfectly rounds out the flavors.

The sauce itself is a work of art, with a perfect balance of tangy Parmesan cheese, rich heavy cream, and velvety egg yolks. The sauce clings to each strand of pasta, coating it in a luxurious blanket of flavor that will have your taste buds singing. The addition of garlic, parsley and pepper gives the dish a nice aroma and creates a balance between the sweetness and creaminess of the sauce. Overall, this Carbonara with Scallop Meat and Peeled Shrimps is a true feast for the senses, with every bite bursting with flavor and texture. This is the type of dish that you will remember for a long time and will want to come back for more. A true gem for seafood lover and pasta enthusiasts.


  • 12 oz spaghetti
  • 500g JRA Seafood Scallop Meat, thawed
  • 1 lb peeled JRA Seafood Peeled Shrimps
  • 4 cloves of garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 1/2 cup pancetta or bacon, diced
  • 4 large egg yolks
  • 2 tbsp chopped parsley
  • Salt and pepper to taste


  1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water.
  2. In a large skillet, cook pancetta or bacon over medium heat until crispy. Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and cook until fragrant.
  4. Add sliced scallops and peeled shrimp to the skillet and cook until shrimp are pink and scallops are opaque.
  5. In a separate bowl, mix together grated Parmesan cheese, heavy cream, and egg yolks. Season with salt and pepper to taste.
  6. Drain pasta and add it to the skillet with the seafood. Toss to combine.
  7. Remove skillet from heat and add the Parmesan cheese mixture. Toss until pasta is evenly coated.
  8. Add reserved pasta water as needed to adjust consistency.
  9. Stir in the crispy pancetta or bacon and chopped parsley.
  10. Serve immediately and enjoy your Carbonara with Scallop Meat and Peeled Shrimps!
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