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Brad's Lemon Carbonara
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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. Due to not using a thick and creamy white sauce and a very small amount of meat that goes a long way this dish is lower in fat and altogether more scrumptious.