Lemon Carbonara SpaghettiJun 10th, 2014 | By Peter Minakis | Category: Eggs, Featured, Herbs, Italian, Lemon, Main, Pasta, Quick, Recipes
One glaring spike in prices is with lemons. Limes I can find for 6 for $1, oranges are decently priced but lemons? The best deal I’ve found so far this year is 2 for $1.
Are lemons going to become a luxury item? Will we have to resort to using bottles of “real remon” juice? I don’t think so.
Citrus is a staple in our house and if Canada didn’t have a pipeline of oranges, lemons & limes heading up north, we’d be the scurvy capital of the world.
To help ward off any signs of scurvy, I whipped up this light but substantive pasta dish, borrowing from the style of Carbonara , where egg yolks make the sauce. Lemon Carbonara and the YES….success. Basically, I’m sweating some onions and garlic ’til translucent, then I hit the pan with some fresh squeezed lemon juice and take off the heat and reserve.
Lemon Carbonara Spaghetti
1/4 cup olive oil
1/2 onion, diced
3 cloves of garlic, smashed
2-3 Tbsp. dry white wine
juice of 1/2 lemon (add more at end if you like it more tart)
zest of 1 whole lemon
2 egg yolks
1/4 cup cream
1/2 cup grated Kefalotyri or Romano cheese
lots of cracked black pepper
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley
approx 200 grams of dry spaghetti (or other thin pasta)
reserved pasta water
salt to taste
- Bring a large pot of water to a boil. Add a good amount of salt upon boiling and add your linguine. Cook as per package’s directions.
- In a skillet over medium heat, add your olive oil and onions and garlic, wine and sweat on medium to low heat for about 5 minutes or until soft and translucent. Add your lemon juice and set aside.
- In a bowl, whisk your eggs, cream, black pepper and grated cheese and set aside.
- When your pasta is done, reserve some pasta water then drain and now add the linguine into the skillet along with the egg/cream mixture, lemon zest and some pasta water.
- Toss the egg/cream mixture until the residual heat of the pasta has turned the mixture into a creamy sauce. Taste and adjust for seasoning and add the chives and parsley before giving one final toss.
- Plate and serve immediately with a chilled bottle of Gerovassliou Malagouzia.
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