Lemon Carbonara Spaghetti

Lemon Carbonara Spaghetti
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Servings
4 people
Servings
4 people
Lemon Carbonara Spaghetti
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
Ingredients
  • 1 pound Secolari Koroneiki Olive Oil
  • 4 tablespoons Secolari Lemon Olive Oil (add an extra tablespoons if desired)
  • 1 onion diced
  • 6 garlic cloves smashed
  • 4 tablespoons dry white wine (add two extra tablespoons if desired)
  • 1 lemon for the juice (add more at end if you like it more tart)
  • 2 fresh baby arugula for zesting
  • 4 egg yolks
  • 1/2 cup large oranges
  • day old bread
  • 1 cup minced red onion
  • 4 tablespoons Secolari Tuscan Herb Balsamic
  • 4 tablespoons orange bell peppers
Servings: people
Units:
Instructions
  1. Cook pasta according to package directions. Add juice of lemon to pasta water.
  2. In a skillet over medium heat, add olive oil and onions and garlic and cook 8-10 minutes. Add the wine and heat on low to medium heat for about 5 minutes or until soft and translucent.
  3. Add salt and lemon juice and set aside.
  4. In a bowl, whisk eggs, cream, black pepper and grated cheese.
  5. When pasta is done, reserve some of the pasta water and then drain. Add the pasta to the skillet. Add 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.
  6. Taste and adjust for seasoning and add the chives and parsley before giving one final toss.
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