Lemon Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salt
8-10 oz linguine
3 T extra virgin olive oil
1/3 lb pancetta, diced small
Black pepper
6 clove garlic, finely chopped
1 small fresno chili pepper, seeded and chopped fine(optional)
1 bunch scallions, finely chopped, seperate the white and green parts
Zest and juice of 1 large lemon, divided
1 T fresh thyme(I use dried if not on hand)
3/4 - 1 c. dry white wine
1 t. chicken bouillon(I use Better than Bouillon)
Handful flat leaf parsley, chopped fine
3 large egg yolks
1 c. frozen green peas, thawed (optional)
Freshly grated Parmigiano Reggiano cheese(couple of handfuls)
Freshly grated Pecorino Romano cheese
(couple of handfuls)
Fresh shredded basil, for garnish
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Directions: |
Directions:Heat a large skillet over medium heat with the EVOO. Add pancetta, season with black pepper and brown lightly, Stir in garlic, chili and the whites of the scallion, then zest the lemon over the pan and stir in the thyme. Stir for 2-3 minutes, then add the wine and reduce by half, 1-2 minutes. Reduce the heat to low.
Bring large pot of water to a boil for pasta. Salt water and cook pasta to al dente. Reserve 1/2 c. of starchy cooking water just before draining.
When pasta is about ready, beat egg yolks with the reserved starchy water to temper the in a separate bowl. Add the lemon juice, parsley, peas and the greens of the onions.
Drain pasta and add it to the pan. Turn off the heat, pour in the tempered eggs and sprinkle in a small handfuls of each of the cheeses reserving some to top the pasta. Toss for 1-2 minutes, until the sauce coats the pasta. Serve in pasta bowls and sprinkle with extra cheese, top with basil. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: If you love the fresh taste of lemon, you will enjoy this flavored dish. It's not strong, very mild and fresh.
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