Pasta alla Carbonara with Spring Onions and Lemon
Rach adds a touch of springtime to pasta alla carbonara with freshly zested lemon, spring onions and parsley.
- 1 pound egg tagliatelle
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/3 pound pancetta, chopped into fine dice
- About 1 teaspoon coarse black pepper
- 6 cloves garlic, finely chopped
- 1 small Fresno chili pepper, seeded and finely chopped, optional
- 1 bunch spring onions (scallions), finely chopped, whites and greens separated
- Zest and juice of 1 large, ripe organic lemon, divided
- About 1 tablespoon fresh thyme
- 3/4-1 cup dry white wine
- 3 large organic egg yolks
- A handful of flat leaf parsley, very finely chopped
- Freshly grated Parmigiano Reggiano cheese (a couple of handfuls)
Bring a large pot of water to a boil for the pasta. Add salt and cook the pasta to al dente. Reserve 1/2-3/4 cup of starchy cooking water just before draining the pasta.
Heat a large skillet over medium heat with EVOO, three turns of the pan. Add the pancetta, season with black pepper and brown lightly. Stir in the garlic, chili pepper, whites of the chopped green onions, lemon zest and thyme. Stir for 2-3 minutes, then add the wine, a couple turns of the pan, and reduce by half, 1-2 minutes. Reduce the heat to low.
When the pasta is about ready, in a bowl, beat the reserved starchy water with the egg yolks to temper them. Add the lemon juice, parsley and the greens of the onions to the skillet.
Drain the pasta and add to the skillet. Turn off the heat, pour in the tempered eggs and sprinkle in a small handful of each of the cheeses. Toss vigorously, 1-2 minutes, until the sauce coats the pasta and is thick and shiny. Serve in shallow bowls with a little extra cheese on top.