Lemon Carbonara

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. lumache or other short pasta

• 1 tbsp. extra virgin olive oil

• 1/4 lb. guanciale, diced

• 5 egg yolks

• 1/3 cup Parmigiano Reggiano, finely grated

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 tbsp. chives, chopped

• Pasta water as needed

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the olive oil in a large sauté pan over medium heat and sauté the guanciale until it's fully cooked. Remove from heat.

3. Add the egg yolks to a small mixing bowl and mix in the Parmigiano, lemon zest and lemon juice. Add in some of the rendered fat from the guanciale and whisk until smooth.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

5. Strain the pasta and add it directly to the pan along with the guanciale and 1/4 cup pasta water.

6. Add the egg yolk mixture to the pan and toss over medium-low heat until all ingredients are combined. Add more pasta water as needed, 1/4 cup at a time.

7. Plate and top with chives and more Parmigiano.