Carbonara with Spring Herb Gremolata

Pasta Carbonara with Spring Herb Gremolata | Sarafina's Kitchen

Recipe courtesy of My Year in Meals and My Year in Cocktails

  • 1/2 cup mixed fresh herbs: parsley, chives, thyme
  • Grated zest of 1 lemon
  • 1/4 cup EVOO
  • 1/4 pound pancetta or guanciale, finely diced
  • salt and coarsely ground pepper
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 pound egg tagliatelle or spaghetti
  • 3 large egg yolks
  • 1/2 cup grated Pecorino Romano cheese
  1. Finely chop the herbs and combine with the lemon zest (this is the gremolata).
  2. Bring a large pot of water to boil for the pasta.
  3. Meanwhile, in a large skillet, heat the EVOO (4 turns of the pan) over medium heat.  Add the pancetta or guanciale, season with pepper, and cook until browned, 2 to 3 minutes.  Stir in the garlic, reduce the heat a bit, and stir another 2 to 3 minutes.  Add the wine.
  4. Salt the boiling water and cook the pasta to al dente.  Ladle out 1 cup of the starchy pasta cooking water and beat into the egg yolks to warm them.
  5. Drain the pasta and toss with the garlic and pancetta and the warm egg yolks.  Sprinkle in half the cheese and continue tossing 1 minute more.  Serve in shallow bowls with the remaining cheese and the herb gremolata sprinkled over the top.

My notes: I tempered the egg yolks as I added them to the pasta water.  I was afraid they’d end up cooking.  Either that, or you can let the pasta water cool enough so that they don’t.

Comments

  1. This looks like a delightful spring dish.

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