Lobster Carbonara

Ingredients

• 1 lb spaghetti
• 2 4 oz lobster tails (meat removed from shell and chopped)
• 4 oz pancetta (diced)
• ¾ cup frozen green peas
• 2 tbsp butter
• 3 whole egg
• 2 egg yolk
• ½ cup Romano cheese
• ½ cup Parmesan cheese, grated
• ¼ cup water

Steps

1. In a mixing bowl, whisk together the eggs, egg yolks, grated pecorino, grated Parmesan and black pepper. Set aside
2. Heat a large skillet over medium heat. Add diced guanciale and cook until golden and crispy, about 5 minutes. Remove guanciale from the pan and place in a bowl
3. Add 2 tablespoons of butter to the pan and then the chopped lobster meat. Cook the lobster for 1-2 minutes on each side, or until cooked through and opaque. Remove the lobster from the pan and place in the bowl with the guanciale
4. Add peas to the pan and cook 1-2 minutes until heated through. Remove from pan and place in the bowl
5. Bring pasta water to a boil and generously salt water. Cook the spaghetti according to package instructions until al dente. Be sure to reserve 1/4 cup of pasta cooking water before straining the pasta
6. Add the drained spaghetti back to the hot pasta pot (with the burner off). While stirring the spaghetti, slowly pour in the egg mixture. Continuously stir quickly until all the egg mixture is added. Add pasta water to thin the sauce
7. Add in the browned guanciale, lobster meat and peas. Toss until everything is combined and coated in sauce