December 10, 2021

Surimi Carbonara


Yield: 4 servings 

Prep time: 20 minutes 

Cook time: 30 minutes 


  • One 4-ounce package diced pancetta 
  • 10 ounces fettuccini pasta 
  • 4 large eggs 
  • 1 cup finely shredded Pecorino cheese, plus more for serving 
  • 2 cloves garlic, minced 
  • 1 teaspoon pepper, plus more to taste 
  • 12 ounces Wild Alaska Pollock surimi seafood flakes or chunks 
  • 1/4 cup chopped fresh parsley, divided 
  • Salt to taste 


  • Bring a large pot of salted water to a boil. 
  • Meanwhile, in a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until crisp, about 10 minutes. Transfer to a large bowl and set the bowl near the stovetop to keep it warm. 
  • Cook the pasta according to package directions.  
  • While the pasta is cooking, whisk the eggs, cheese, lemon juice, garlic, and pepper into the pancetta. Return the bowl to near the stovetop. 
  • Drain the pasta, reserving about 1 cup of the cooking water. Immediately add the pasta and 1/4 cup of the cooking water to the egg mixture, tossing to combine. 
  • Stir in the Wild Alaska Pollock surimi seafood and 2 tablespoons of the parsley. Add more cooking water, salt, and pepper to taste.  
  • Transfer to plates or a serving bowl and top with the remaining 2 tablespoons of parsley. Serve with additional cheese. 


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