Luxurious spaghetti carbonara come together with succulent lobster to create the ultimate comfort meal, perfect for any special occasion.

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I have made this lobster carbonara dozens of times now for my husband, family and friends, and it is finally time to give this favorite recipe a permanent spot on the blog.

Carbonara is one of my all time favorite pasta dishes, and when I learned a few tips and tricks to making it perfectly at home every time, it has been in our rotation ever since. I love adding lobster to this classic Italian dish because, well, lobster is delicious and my favorite seafood, and because it just makes the dish that much more special.

The delicate, sweet taste and tender texture of the lobster pairs well with the luscious and silky carbonara sauce. The sauce is made the traditional way, with eggs, cheese and black pepper. Absolutely NO cream, it does not belong in carbonara!

Alongside the lobster and carbonara sauce, the recipe calls for guanciale or pancetta, which adds a rich, salty flavor that beautifully complements the sweetness of the lobster. To add a pop of freshness and color, green peas are incorporated into the dish, providing a delightful contrast to the richness of the sauce and lobster.

What makes this recipe even more enticing is its versatility. Lobster Carbonara is ideal for summertime when lobster is often on sale, allowing you to enjoy an impressive meal without breaking the bank.

Alternatively, its comforting qualities make it a perfect choice for a cozy winter or Valentine’s dinner. So whether you’re looking to impress your loved one or simply treat yourself to a gourmet feast, this lobster carbonara is guaranteed to deliver on all fronts.

Ingredients

Spaghetti: spaghetti is the traditional pasta shape used for carbonara.
Lobster: my recommendation is to get two 4-ounce lobster tails. Remove the meat from the tails (or ask your fish monger to do it) and chop into bite sized pieces.
Guanciale or pancetta: guanciale is traditional, but it can be hard to find in some areas of the U.S., so diced pancetta works as well. It’s located with salami and prosciutto in the grocery store.
Peas: I enjoy the addition of vibrant and fresh peas to balance out some of the rich flavors from the sauce, but they can be omitted if you don’t like peas.
Eggs & egg yolks: a classic carbonara sauce consists of eggs, yolks, cheese and black pepper…that’s it! There is no cream in carbonara.
Pecorino Romano: Pecorino Romano has a sharp, slightly tangy flavor and creamy texture that adds depth of flavor versus just using parmesan cheese. It is pricier but worth it!
Parmesan: parmesan is a harder and more aged cheese than pecorino, so it’s going to add a nutty flavor.
Black pepper: since the guanciale and cheeses are salty, just freshly cracked black pepper is needed to season the sauce.

Equipment

Pasta pot
Large pan
Cutting board and knife
Measuring cups and spoons
Mixing bowl
Colander
Cheese grater
Whisk, Rubber spatula, Tongs

Instructions

In a mixing bowl, whisk together the eggs, egg yolks, grated pecorino, grated Parmesan and black pepper. Set aside.

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.

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 from the lobster from the pan and place in the bowl with the guanciale.

Add peas to the pan and cook 1-2 minutes until heated through. Remove from pan and place in the bowl.

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.

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.

Add in the browned guanciale, lobster meat and peas. Toss until everything is combined and coated in sauce.

Tips for Getting a Perfect Carbonara

Once you have drained your spaghetti, work quickly to return it to the hot pot and incorporate the egg mixture. You want to make sure your spaghetti is hot enough to cook the eggs.
You do not need to leave the burner on while incorporating the egg mixture into the spaghetti, the hot pot and spaghetti will be enough to cook the egg mixture. If you leave the burner on, the eggs can get to hot and turn to scrambled eggs.
Ensure you are continuously stirring the spaghetti as you are pouring in the egg mixture. If you are pouring in the egg mixture, you should also be stirring, otherwise it gives time for the eggs to curdle.
You know you’ve achieved a correct carbonara sauce with the egg mixture turns smooth and glossy and coats the spaghetti beautifully.
Do not break the spaghetti noodles into smaller pieces!
Buy parmesan and Pecorino Romano cheeses in blocks and grate it fresh yourself.
Only add the guanciale, lobster and peas into the spaghetti once all of the egg mixture has been fully incorporated into the spaghetti.

FAQ

Am I eating raw eggs?

No, the hot pasta and the residual heat from the pasta pot will cook the eggs. Stirring while incorporating the egg mixture will ensure they cook into a beautiful, luscious sauce rather than scrambled eggs.

How do I store lobster carbonara?

Allow the carbonara to cool to room temperature, then store leftovers in an air tight container in the refrigerator for up to 3 days. It is not recommended to freeze lobster carbonara.

How do I prevent scrambling the eggs?

Follow the tips above. Work quickly once you’ve drained your spaghetti, ensure you are not working over a direct heat source and stir, stir, stir until you have a silky smooth sauce.

Substitutions

Spaghetti: although spaghetti is the most common shape used, any long grain pasta, such as linguini or bucatini will also work.
Lobster: obviously the dish will no longer be lobster carbonara without lobster, but it can get pricy, so shrimp, crab or langostino are other great substitutes.
Guanciale: guanciale can sometimes be hard to find, so diced pancetta or thick-cut bacon can work instead. I used pancetta.

More Pasta Recipes You’ll Love

If you make this Lobster Carbonara, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

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