This recipe is very quick and very, very delicious. It may seem a little student-y, but don’t let the bung-it-all-in fashion put you off. This lemony, zesty pasta is perfect for this time of year as we leave the dark months and say goodbye to stews and hearty food and say hello to lighter, fresher meals. Most people use white sauce when making a carbonara, but traditionally all the creaminess just comes from eggs added to steaming pasta, a much healthier option.
My recipe is:
Why should your recipe win?
I believe my recipe should win because it takes a traditionally calorie rich dish and creates a much lighter option yet whilst eating it you wouldn't believe it. Its incredibly summery and suits the season perfectly,. It can be adapted for vegetarians by replacing the meat with a little sun blushed tomatoes and butternut squash, also making it even lower in calories. Everyone is a winner! and hopefully me too!
Pasta: A good 3 servings of any long pasta, I have used spinach and garlic linguini.
2 egg yolks
Pecorino Cheese: Parmesan or any other hard cheese is also fine. use a lower fat version where available.
A small Lemon: All the zest and a squeeze of juice.
Butter: 3 heaped teaspoons
1 Clove Garlic: Minced
Black Pepper: be very liberal with the freshly ground.
Garalic Sausage: or any other cured sausage, about 6 - 8 small slices
Salami: Thinly sliced and then shredded - or - pancett
1. Cook the pasta al dente ( soft enough to stick to a wall if thrown but not so soft that the water goes starchy).
2. In a frying pan, add a little oil and toss the sliced sausage and salami until begins to crisp, add the garlic and fry until softened. Put aside.
3. Beat egg yolks, a good handful of pecorino, black pepper, altogether in a small pan and hold over the cooking pasta pot to slightly warm.
4. Mix all ingredients and add to steaming pasta!