Lemon Pepper Carbonara
This lemon pepper carbonara is the perfect synergy of lemon zest and spicy black pepper. It works beautifully with creamy egg yolks and salty bits of bacon.This makes for the perfect weeknight meal.
- 3 ounces thick-cut bacon diced
- 4 large Eggland’s Best organic egg yolks
- Zest from 1/2 lemon
- 1 teaspoon freshly ground pepper
- 1 ounce Pecorino Romano grated
- 1 ounce Parmesan-Reggiano grated
- 1/2 pound spaghetti or pasta of choice
- ¼ cup pasta water reserved
In a small skillet, set over medium heat, add the thick-cut bacon pieces and cook, stirring every now and then, until they’re golden and crispy, about 5 to 6 minutes. Transfer to a bed or paper towels to drain.
In a large bowl, whisk together the egg yolks, lemon zest, freshly ground pepper, Pecorino Romano and Parmesan-Reggiano. It may take a bit in order to get it smooth, about 1 minute.
Bring a pot to a boil. And then add in a few pinches of salt. (I usually salt my water very heavily but since the cheeses can be salty, I only add a pinch of two.) Boil the pasta to al dente and reserve 1 cup of pasta water. Drain the pasta and immediately add it to the bowl with the egg mixture and add a splash or two of pasta water. Toss it vigorously until thoroughly combined. You want to toss it together for a full 1 minute. It may seem long but it’s necessary to ensure proper coating. Add in the bacon and toss one last time.
Divide it amongst bowls, topping it with some extra lemon zest and grated cheese as garnish.
For a healthier version, this recipe can be substituted with the following:
3 ounces low sodium thick-cut bacon, diced
4 large Eggland’s Best organic egg yolks
Zest from 1 lemon
1 teaspoon freshly ground pepper
1 tbsp Pecorino Romano, grated
1 ounce Parmesan-Reggiano, grated
1/2 pound spaghetti, or pasta of choice
Serving: 2g | Calories: 974kcal | Carbohydrates: 63.2g | Protein: 55.2g | Fat: 53.2g | Saturated Fat: 15g | Cholesterol: 502mg | Sodium: 1242mg | Potassium: 337mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 59IU | Calcium: 175mg | Iron: 2mg