Scallop and Bacon Pasta
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.
This dish was created by Sabrina Currie at West Coast Kitchen Garden.  For more detailed step by step instructions, with cooking tips, substitutions and more, check our her original recipe.
Ingredients
Instructions
- 1. Put a large pot of generously salted water on high to boil for pasta.
- 2. Meanwhile cook the bacon over medium-low heat to desired doneness and turn heat off.
- 3. Whisk together eggs, parmesan and pepper until frothy and set aside.
- 4. 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.
- 5. Add scallops to the boiling water, stir and cook until they open.
- 6. Pour scallops immediately into a colander to drain.
- 7. Add egg mixture into noodles in the pan and stir vigorously to combine and prevent lumps.
- 8. Finally, add in your cooked scallops and stir gently through to coat with sauce. Garnish with parsley if you like and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 720kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 14g70%
- Cholesterol 278mg93%
- Sodium 1211mg51%
- Potassium 394mg12%
- Total Carbohydrate 61g21%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 43g86%
- Vitamin A 791 IU
- Calcium 486 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pasta, scallops, bacon
