Scallop Carbonara is a rich pasta dish built around tender bay scallops, crisp bacon, and a silky carbonara sauce that clings every strand of pasta. The asparagus adds just enough freshness to balance the richness, making it a great option for a special dinner.
I love carbonara-style dishes for ow simple they are once you understand the technique, and this version is one I come back to when asparagus is in season. If you enjoy creamy seafood pastas that don't rely on heavy sauces, this one fits right in.
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Why You'll Love Scallop Carbonara
Silky sauce: the eggs, cream, and Parmesan come together into a smooth sauce that clings to the pasta without feeling heavy.
Balanced flavor: salty bacon, sweet scallops, and tender asparagus create contrast in every bite.
Restaurant feel: this is the kind of recipe you'd expect to order out, but it comes together easily at home.
Key Ingredients for Scallop Carbonara
See the recipe card below for a full list of ingredients and instructions.
- Bay scallops: mild, sweet, and quick-cooking, perfect for creamy pasta dishes.
- Bacon: adds salt and richness that anchors the sauce.
- Eggs: form the base of the carbonara-style sauce.
- Heavy cream: adds body and smooth texture without overpowering.
- Asparagus: brings freshness and a light bite.
- Bucatini pasta: thick and sturdy, ideal for holding onto the sauce.
- Parmesan cheese: adds savory depth and finishes the dish.
Ingredient Substitutions
- Pancetta can be used in place of bacon for a slightly milder flavor.
- Spaghetti works if bucatini isn't available.
- Half and half can replace heavy cream for a lighter sauce.
Variations on Scallop Carbonara
- Shrimp swap: use small shrimp instead of scallops for a familiar seafood carbonara option.
- Spring peas: replace asparagus with peas for a softer texture and subtle sweetness.
- Extra cheesy: add more Parmesan at the end for a richer finish.
Tips for the Best Carbonara with Asparagus
- Temper the eggs slowly by whisking in the hot cream a little at a time to prevent scrambling.
- Keep the heat at medium when adding the sauce to the pasta so it thickens gently.
- Cook the scallops just until opaque so they stay tender and sweet.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce.
Serving Suggestions for Scallop Carbonara
Serve this scallop carbonara with a simple green salad and warm homemade bread or quick dinner rolls to round out the meal.
More Recipes You'll Love
If you're a fan of seafood and cream sauces, you have to try my Velvet Shrimp, Shrimp Alfredo Linguine with Saffron, or Seafood Lasagna recipe. If you're like me and crave a little bit of heat, my Creamy Creole Shrimp is a total game-changer!
I hope your family loves this dish as much as mine does. If you give it a try, please come back and leave a ⭐⭐⭐⭐⭐ rating and comment. I love chatting with you all! Don't forget to tag me on Instagram @grumpyshoneybunch so I can check out your delicious results!
📖 Recipe
Scallop Carbonara with Asparagus
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Ingredients
- 4 slices thick-cut bacon cut into pieces
- 1 pound bay scallops
- ½ cup heavy cream
- 1 clove garlic finely chopped
- ¼ teaspoon dried crushed red pepper
- 2 tablespoons olive oil
- 1 pound asparagus chopped
- 1 pound bucatini
- 2 large eggs
- ½ cup Parmesan cheese , grated (divided)
Instructions
- Cook pasta in large pot of boiling salted water until al dente according to package directions. Drain well and return pasta to pot.
- Cook the bacon in a large skillet over medium heat until browned, stirring often. Using slotted spoon, transfer the bacon to paper towels and drain. Pour off all but 2 tablespoons of bacon drippings from skillet.
- Heat oil in heavy large skillet over medium-high heat. Add the scallops and cook until they just turn opaque. Remove the scallops from the skillet.
- Add asparagus and saute until tender, stirring occasionally, about 2-3 minutes. Transfer to a large plate and season to taste with salt and pepper.
- Crack eggs into large bowl and whisk to blend and set aside.
- Add the cream, garlic, and crushed pepper to bacon drippings in the skillet and bring to boil. Gradually whisk hot cream mixture into eggs. Mix in ¼ cup of the Parmesan cheese.
- Add the cream sauce sauce to the cooked pasta and toss over medium heat until sauce coats pasta (do not boil).
- Add the cooked bacon and asparagus and toss to heat through. Serve with remaining cheese.
Anonymous says
Awesome recipe. I absolutely loved it.
Here’s a recipe for Fettuccine Carbonara you may like to try.
http://www.wascene.com/food-drink/fettuccine-carbonara-recipe/
Thanks for sharing.
Carrie's Experimental Kitchen says
Good morning! I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/05/week-16-seafood-frenzy-friday.html
Julie M. says
Now THAT looks delicious. Great recipe Shelby!
baobabs says
this looks amazing!! scallops carbonara! can't wait to try. thanks for sharing!
T and Tea Cake says
That egg thing is the very same reason why I did not dare so far to do a carbonara: the ehought of raw egg is just so...uhhhh. It's more about the whites with me, though, as I still enjoy boiled eggs that are still a little soft in the centre.
I am sure this recipe is delicious with ingedients such as aspatgus and scallops, but I still couldn't. Maybe if I'd find a way to pan-fry them just reaally quickly along with the pasta... 😉
Tobias
http://tandteacake.blogspot.com/
The Food Hunter says
I love buccatini too...this is a great recipe. Thanks for sharing.
Elle says
You cannot go wrong with scallops and bacon in any combination!
Jules says
That looks really great, I haven't ever attempted carbonara before, now I can't wait to try it.
Deeba PAB says
Lucky Grumpy! What a great flavour combination Shelby.... yum!
marla {family fresh cooking} says
Such a great carbonara recipe! Love the addition of scallops and asparagus.
Georgia Pellegrini says
I love scallops like this, with a nice bacon and saucy combination!
vanillasugarblog says
scallops and bacon with pasta.
man Shel you know how to make a good dinner.
I sure hope grumpy appreciates you and your fabulous meals.
Cajun Chef Ryan says
I think I would polish that dish off as well. Tell Grumpy to save some for us!
Donna-FFW says
OMG! This looks absolutely delicious! Fabulous dish, Shelby!! And your photo.. perfection!
Aggie says
This looks so delicious!! I haven't cooked with the smaller scallops...I think ever! I would love to try them in a pasta dish!
Coleen says
WOW, what a photo!! Looks absolutely delicious.
Lisa~~ says
Scallops & bacon, my husband would go crazy for this dish.
Lisa~~
Cook Lisa Cook
honeyb says
Sold as soon as I saw bacon! 😉