Lemon-Infused Spaghetti Carbonara
This variation of classic spaghetti carbonara features a creamy sauce made from eggs, Parmesan, and crispy pancetta, enhanced with fresh lemon zest. The dish is cooked by tossing hot pasta with a savory pancetta mixture and a silky egg-and-cheese sauce, resulting in a glossy, flavorful coating on each strand of spaghetti.
Equipment
- Large pot
- Frying pan
- Grater
- Mixing bowl
- Tongs
Ingredients
- 12 ounces spaghetti fresh or dried
- 4 ounces pancetta diced
- 3 large eggs room temperature
- 1 1/2 cups Parmesan cheese freshly grated
- 1 medium lemon zest only
- 2 cloves garlic minced
- 2 tbsp olive oil extra virgin
- to taste salt for pasta water and seasoning
- to taste black pepper freshly ground
Instructions
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat a frying pan over medium heat and add the diced pancetta. Cook until crispy and golden, about 5-6 minutes, then transfer to a paper towel-lined plate to drain excess fat.
- In a mixing bowl, whisk together eggs, grated Parmesan, lemon zest, and a good pinch of black pepper until well combined. Set aside.
- In the same pan used for pancetta, add olive oil and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the drained pasta to the pan with the garlic and toss to coat evenly in the flavorful oil. Remove from heat to prevent curdling the eggs.
- Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to create a creamy, silky sauce. Add reserved pasta water a tablespoon at a time if the sauce feels too thick or starts to seize.
- Stir in the crispy pancetta and check the seasoning, adding more black pepper or salt as needed. Toss everything together until well combined, with a glossy finish.
- Transfer the pasta to serving plates and garnish with additional Parmesan and lemon zest if desired. Serve immediately while warm and creamy.
Notes
Ensure eggs are well whisked and added off the heat to prevent curdling. Reserve some pasta water to adjust the sauce consistency. Lemon zest brightens the dish without overpowering its creamy richness.