Egg Noodle Fettuccini Seafood Carbonara

  • 1   pkg Rossi Pasta Egg Noodle Fettuccini
  • 12  ounce  raw shrimp (peeled, deveined, tail-on)
  • 8  ounce  bay scallops (abductor muscle removed)
  • 1 1/2   cup  grape tomatoes (sliced in half)
  • 4  ounce  fresh spinach
  • 4   ounce  pancetta, bacon or salt pork (diced)
  • 1  pint  heavy cream
  • 4  eggs
  • 1   tablespoon  garlic
  • 1/4  cup  grated parmesan cheese
  • 1  tablespoon  oil (preferably Canola)
  • 1  teaspoon  fresh black pepper
In small bowl, add eggs into heavy cream, add Parmesan and whisk thoroughly. Set aside. Cook pasta per package directions. In large pan, over medium heat, render pancetta with oil until lightly browned. Add garlic and cook until translucent. Add shrimp and scallops, cook until shrimp is pink. Add tomatoes and spinach. Cook until spinach is lightly wilted. Drain pasta, add to pan and toss. It is important that the pasta is very hot to help cook the egg mixture. Add cream/egg/cheese mixture and toss. Cook mixture over low heat until thickened. If heat is too high, the eggs will scramble and sauce will break. Remove from heat and top pasta with black pepper. Serves 4-6.