Pasta Carbonara
The surprising lemony flavor cuts through the richness of the carbonara, making it addictive. You will want to repeat this recipe many times. Add some shrimp for a protein boost.
Makes
Serving size
Ingredients
12-ounces spaghetti
3 tablespoons olive oil, divided
3-ounces pancetta or bacon, diced in small pieces
¼ cup (40 grams) shallots, chopped
4 garlic cloves, thinly chopped
1 teaspoon black pepper, freshly ground
1 cup frozen English peas
1 ½ cups pasta water (from reserved cooking pasta)
1 ½ ounces parmesan cheese, grated
2 large egg yolks
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup parsley
Instructions
- Fill a large pot with water. Add one tablespoon of oil and bring it to boil. Add pasta and cook al dente following package instructions.
- Heat two tablespoons of oil in a large skillet over medium heat. Add the pancetta. Sauté over medium heat until browned and crisp, about 5 minutes.
- Add shallots and garlic. Sauté for another 5 minutes. Add black pepper and peas and cook for one more minute.
- Drain pasta when ready. Reserve the 1 ½ cups of pasta water.
- Transfer pasta to the skillet with sautéed ingredients. Add ½ cup of the reserved water and half the parmesan cheese. Mix well.
- Remove skillet from heat. Add egg yolks and another ½ cup of reserved pasta water.
- Toss gently to coat. Add additional pasta water as needed for a creamy, glossy sauce.
- Add lemon zest, lemon juice and remaining parmesan cheese. Mix to thoroughly incorporate.
- Garnish with parsley and serve immediately.
Cooking Tip
You can keep vacuum-packed chopped pancetta in the fridge for easy meals on the fly.
Recipe Contributed by FamilyCook Productions
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