Lemon Basil Spaghetti Carbonara is a fresh twist on a classic Italian favorite. This dish combines the creamy richness of traditional carbonara with the bright, zesty flavors of lemon and basil. It's perfect for a quick weeknight dinner that's both comforting and invigorating.
Spaghetti is the classic base for carbonara, providing the perfect texture to soak up the creamy sauce. Pancetta brings a salty, savory depth with its crispy texture. The eggs and Parmesan cheese create the luscious, creamy sauce that defines carbonara. A splash of heavy cream adds extra richness and smoothness. The lemon juice and zest brighten the dish with a pop of citrus. Fresh basil leaves offer a fragrant, herbal note that pairs beautifully with the lemon. Garlic adds a subtle, aromatic layer, while olive oil helps cook the pancetta to perfection. Don't forget the salt and pepper to taste, which enhance all these flavors beautifully.
This Lemon Basil Spaghetti Carbonara pairs wonderfully with a crisp, green salad and a glass of chilled white wine. To make it a more robust meal, consider serving with grilled chicken or shrimp.
Start by bringing a large pot of salted water to a boil. Cook your spaghetti until it's al dente, which should take about 8-10 minutes. Once it's ready, drain the pasta but remember to reserve a little cooking water just in case you need to adjust the sauce consistency later.
While the pasta cooks, heat up the olive oil in a large skillet over medium heat. Toss in the diced pancetta and let it sizzle away until it turns deliciously crispy. This should take about 5 minutes. Add the minced garlic and sauté for just a minute — you want it fragrant but not browned.
In a mixing bowl, whisk together the eggs, Parmesan cheese, heavy cream, lemon juice, and lemon zest until you achieve a smooth mixture. This is your creamy, lemony sauce base.
Once the pasta is cooked and drained, add it to the skillet with the pancetta and garlic. Make sure the skillet is off the heat before you move on to the next step. Stir in the egg mixture, tossing quickly to coat the pasta evenly. The residual heat will cook the eggs gently, creating a creamy sauce without scrambling them.
Finally, sprinkle in the chopped basil, season with salt and pepper, and give it one last toss to combine everything beautifully. Serve immediately, with extra Parmesan and basil if you like.
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