Lemon Spinach Carbonara
Lemon Spinach Carbonara
3 oz. cooked spaghetti noodles, cooked al dente, drained, and piping hot! (rice noodles for a gluten-free version)
1 Tbs. extra virgin olive oil
juice and zest of 1/2 lemon
plenty of sea salt and pepper
1 large handful of baby spinach
1 farm fresh egg (thank you, Valerie – just look at that golden yolk)
2 Tbs. fresh herbs: basil, lemon thyme, and chives, chopped
Working quickly, toss all the ingredients together into a large bowl, whisking the egg into creamy goodness.
The heat of the pasta shall cook the egg, and the wrist action shall create the magic “cream” of the egg and lemon juice, without a scramble.
Top with Pecorino Romano or Parmigiano-Reggiano, if desired. (Why would you not, really?)
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