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Lemon Carbonara Spaghetti

The pasta carbonara is one of the most emblematic dishes of Rome and the Lazio region of Italy. This recipe originated in the early 1900s because of easy-to-find ingredients. We are adding lemon to this dish to make it even more scrumptious.
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Course Main Dish
Cuisine Italian, Mediterranean, vegetarian


  • 1 pound spaghetti or thin spaghetti or linguini
  • 1 organic lemon zest and juice
  • 3-4 Tbsps Secolari Basil Olive Oil secolari lemon, rosemary or extra virgin
  • 1 to taste Secolari Roasted Garlic Sea Salt
  • 1 to taste black pepper fresh cracked or pounded
  • 3 egg yolks lightly beaten
  • 4 Tbsps italian parsley roughly chopped
  • 3 ounces pancetta diced


  • Heat a 5-6 quarts pot of water with 2 tablespoons kosher salt and bring to a boil. Add the pasta to the boiling water, stir vigorously for the first minute so the pasta will not stick. Cook the pasta according to package instructions or until al dente. Zest 1 lemon, place in small bowl, and reserve. About half way into the pasta cooking process, squeeze in the juice of 1 lemon. This will flavor the pasta and pasta water. Before straining, reserve 1 cup of hot pasta water for later use if needed.
  • In a large skillet, add the olive oil and pancetta. Cook until golden and crispy. Add the zest of lemon, and season with salt and pepper. Remove from stove.
  • Strain the pasta and add to the sauce. When tha pasta cools slightly add the yolks and stir quickly to make a creamy sauce. Chef tip: If you are unsure, add a little pasta water to the yolks a tablespoon at a time. Do this with a few tablespoons of pasta water, then transfer to the pasta with the sauce.
  • Serve with fresh parsley and your favorite grated cheese oneach plate.
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