Lemon Scented Carbonara

Carbonara is given a lemon twist in this easy, yet decadent pasta dinner.

I don’t understand spammers.  Luckily, most of the spam comments I get go straight to a spam folder, but I like to go through that spam every once in awhile because legitimate comments sometimes get pushed over there.  But I have to laugh every time I read through some of them.

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Dear Loma Elders – I’m glad you think that I am fashionable, even though this is a blog about food, not fashion. And I’m sure if you saw me in real life, you wouldn’t really call me fashionable. I am a stay at home mom of 2, after all.

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But what is not a waste of time is this pasta dish. 30 minutes to a glorious dinner. I’m a huge carbonara fan in the first place, and the addition of the lemon in this recipe is so bright and refreshing. I had to adapt it a bit to ingredients that I had or could find, but it turned out fantastic. In fact, Rachael Ray’s pasta dishes usually make way too much for my little family, so I usually make a half recipe and we have leftovers. There were no leftovers after we were done eating this!! It’s one I’d highly recommend. Now, I just need to find out a way to stop those spammers…

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Lemon Scented Carbonara

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 -6 servings

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Carbonara is given a lemon twist in this easy, yet decadent pasta dinner.

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Ingredients

• ▢ salt and freshly ground pepper
• ▢ 1 pound fettuccine
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1/3 pound bacon finely chopped
• ▢ 1 bunch thin scallions finely chopped, whites and greens separated
• ▢ 1 small fresno chile pepper seeded and finely chopped
• ▢ 6 cloves garlic finely chopped or grated
• ▢ 1 large lemon
• ▢ 1 tablespoon chopped fresh thyme
• ▢ 3/4 to 1 cup chicken stock
• ▢ 3 large egg yolks
• ▢ a handful of fresh flat-leaf parsley chopped
• ▢ a couple handfuls of parmigiano-reggiano cheese
• ▢ a couple handfuls of pecorino-romano cheese
• ▢ shredded basil for garnish

Instructions

• Bring a large pot of water to boil over high heat. Salt generously and cook the fettuccine until al dente. Reserve about 3/4 cup of the pasta water before draining.
• Meanwhile, in a skillet, heat the olive oil over medium heat. Add the bacon, season with pepper, and cook until browned. Add in the whites of the scallions, the chile pepper, the garlic and the thyme. Zest the lemon over the pan and cook for 3 minutes. Stir in the chicken stock. Cook until the stock is reduced by half. Turn the heat to low.
• In a small bowl, beat the egg yolks with the pasta water to temper the eggs. Add the juice of the lemon, the parsley and the greens of the scallions to the pan. Add in the cooked pasta. Turn off the heat and stir in the egg and the cheese. Toss vigorously for several minutes until the sauce thickens and coats the pasta. Serve with a little extra cheese and the basil on top.

Recipe Notes:

adapted from The Rachael Ray Show