Lemon Pepper Carbonara
Ingredients
The pasta
-
½
pound
spaghetti or pasta of choice
-
¼
cup
pasta water
The sauce
-
4
large
organic egg yolks
-
½
lemon
zest
-
1
teaspoon
freshly ground pepper
-
1
ounce
Pecorino Romano, grated
-
1
ounce
Parmesan-Reggiano, grated
The meat
-
3
ounces
thick-cut bacon, diced
Instructions
- Cook the diced bacon in a skillet over medium heat until crispy, then drain on paper towels.
- In a bowl, whisk together egg yolks, lemon zest, black pepper, Pecorino Romano, and Parmesan-Reggiano until smooth.
- Boil the pasta in salted water until al dente, reserving ¼ cup of pasta water, then drain the pasta.
- Combine the hot pasta with the egg mixture, adding reserved pasta water as needed to create a smooth sauce.
- Add the crispy bacon and toss everything together.
- Serve in bowls, garnished with extra lemon zest and cheese.
Nutrition Facts (estimated)
Servings
2
Calories
487
Total fat
26.6g
Total carbohydrates
31.6g
Total protein
27.6g
Sodium
621mg
Cholesterol
251mg
You might also like