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Dinner Tonight: March 22, 2016 Lemon and Egg Pasta

Lemon and Egg Pasta

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This quick dish can be made from start to finish in the time it takes to boil the pasta. The lemon and parsley make a fresher, meatless version of the classic carbonara. Serve with a simple green salad for a rounded meal.

Ingredients

1 package (12 oz.) spaghetti, cappellini, or other long, thin pasta shape
2 lemons
6 cloves garlic, thinly sliced
3 tablespoons olive oil
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup heavy cream
6 large egg yolks
1 cup chopped fresh parsley
1/2 cup grated parmesan cheese

1 package (12 oz.) spaghetti, cappellini, or other long, thin pasta shape
2 lemons
6 cloves garlic, thinly sliced
3 tablespoons olive oil
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup heavy cream
6 large egg yolks
1 cup chopped fresh parsley
1/2 cup grated parmesan cheese

Instructions

1. Cook the pasta according to package directions in salted water.
2. While the pasta is cooking, saute the sliced garlic, zest of 1 lemon, and the crushed red pepper flakes in the olive oil over medium heat, just until the garlic turns slightly golden brown.
3. Add the juice of one lemon and 1 cup of the cooking water from the pasta pot.
4. Season the garlic mixture with 1/2 tsp. of salt and 1/4 tsp. black pepper. Simmer, stirring occasionally, for 2-3 minutes.
5. Whisk together the cream and egg yolks until smooth. Pour slowly into the garlic and lemon mixture, whisking constantly to keep the eggs from scrambling.
6. Reduce the heat to low and cook, stirring constantly, for 2 minutes.
7. Drain the cooked pasta and add to the sauce. Toss to coat.
8. Remove from the heat. Add the zest and juice of the second lemon, the chopped parsley, and the parmesan cheese. Mix thoroughly and serve hot.

1. Cook the pasta according to package directions in salted water.
2. While the pasta is cooking, saute the sliced garlic, zest of 1 lemon, and the crushed red pepper flakes in the olive oil over medium heat, just until the garlic turns slightly golden brown.
3. Add the juice of one lemon and 1 cup of the cooking water from the pasta pot.
4. Season the garlic mixture with 1/2 tsp. of salt and 1/4 tsp. black pepper. Simmer, stirring occasionally, for 2-3 minutes.
5. Whisk together the cream and egg yolks until smooth. Pour slowly into the garlic and lemon mixture, whisking constantly to keep the eggs from scrambling.
6. Reduce the heat to low and cook, stirring constantly, for 2 minutes.
7. Drain the cooked pasta and add to the sauce. Toss to coat.
8. Remove from the heat. Add the zest and juice of the second lemon, the chopped parsley, and the parmesan cheese. Mix thoroughly and serve hot.

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