Lemon Lumache Carbonara

✨Lemon Lumache Carbonara✨ Love a good breakfast pasta! This is a lemony twist on the classic carbonara and perfect for summer! 🍋🍳🍝

By @thepastatable

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 4 quarts water
• 1 pinch salt
• 0.5 lb lumache or other short pasta
• 1 tbsp extra virgin olive oil
• 0.25 lb guanciale
• 5 egg yolks
• 0.33 cup Parmigiano Reggiano
• 1 zest of 1 lemon
• 0.5 lemon juice of 1/2 lemon
• 1 cup pasta water
• 1 tbsp chives

Instructions

1. Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt to the boiling water.
2. Add 1/2 lb. lumache pasta to the boiling water and cook according to the package instructions until al dente, about 8-10 minutes.
3. While the pasta is cooking, heat 1 tbsp. extra virgin olive oil in a skillet over medium heat.
4. Add 1/4 lb. diced guanciale to the skillet and cook, stirring occasionally, until crispy and golden brown, about 4-5 minutes.
5. Separate 5 egg yolks into a bowl and whisk them until smooth.
6. Grate 1/3 cup of Parmigiano Reggiano and add it to the whisked egg yolks, stirring well to combine.
7. Add the zest of 1 lemon and the juice of 1/2 lemon to the egg and cheese mixture, mixing thoroughly.
8. Once the pasta is al dente, reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
9. Slowly pour the egg mixture over the hot pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time if the sauce is too thick.
10. Add the cooked guanciale with rendered fat to the pasta and combine well.
11. Finish the dish by folding in 1 tbsp. of chopped chives for a fresh, mild onion flavor.
12. Serve immediately, garnished with additional Parmigiano Reggiano if desired.