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Brad's Lemon Carbonara

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.

  • Total time: 15 mins

Serves: 2


  • Ingredients:

    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 - pancetta - about 4 - 6 slices


  1. 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. 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. 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. Mix with a rubber spatula if you have one to avoid the egg cooking, you just want a gloss and a slight thickening. If it begins to thicken too much add a splash of milk.
  4. 4. Add the lemon zest and juice to the sauce and incorporate.
  5. 5. Drain the pasta and chuck in the cooked meats and the sauce and stir immediately, enough to coat the pasta but not to much that you start to break it up. The steam from the pasta will further cook the eggs so they wont actually be raw.
  6. 6. Serve on a big plate with a splash of good olive oil and some freshly shaved pecorino (and of course the customary glass of Rosé)

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