Lemon Carbonara Spaghetti.

Lemon Carbonara Spaghetti - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond:
Lemon Carbonara Spaghetti
(for 2)
1/4 cup olive oil

1/2 onion, diced

3 cloves of garlic, smashed

2-3 Tbsp. dry white wine

juice of 1/2 lemon (add more at end if you like it more tart)

zest of 1 whole lemon

2 egg yolks

1/4 cup cream

1/2 cup grated Kefalotyri or Romano cheese

lots of cracked black pepper

2 Tbsp. chopped fresh chives

2 Tbsp. chopped fresh parsley

approx 200 grams of dry spaghetti (or other thin pasta)

reserved pasta water

salt to taste

. Bring a large pot of water to a boil. Add a good amount of salt upon boiling and add your linguine. Cook as per package’s directions.
. In a skillet over medium heat, add your olive oil and onions and garlic, wine and sweat on medium to low heat for about 5 minutes or until soft and translucent. Add your lemon juice and set aside.
. In a bowl, whisk your eggs, cream, black pepper and grated cheese and set aside.
. When your pasta is done, reserve some pasta water then drain and now add the linguine into the skillet along with 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. Taste and adjust for seasoning and add the chives and parsley before giving one final toss.

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