Bring a large pot of salted water to a boil and cook your pasta until just al dente, about 8-9 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, heat a large sauté pan over medium heat and add two tablespoons of olive oil. When shimmering, toss in the minced garlic and cook for about 30 seconds until fragrant and lightly golden.
Add the shrimp to the pan, cooking for 1-2 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the pan and set aside.
In a small bowl, whisk together the eggs and grated Pecorino Romano cheese until smooth. Add a generous grinding of black pepper.
Return the shrimp to the pan and add the drained pasta, tossing well to coat in the garlic oil and shrimp juices. Remove the pan from heat to prevent the eggs from scrambling.
Slowly pour the egg and cheese mixture over the pasta, tossing quickly to create a silky, creamy sauce. If needed, add reserved pasta water a tablespoon at a time until the sauce coats the noodles smoothly.
Taste and adjust seasoning with additional black pepper or a squeeze of lemon for brightness. Toss everything together once more to combine.
Divide the shrimp carbonara among plates, garnish with extra cheese or herbs if desired, and serve immediately while hot and velvety.
