Pasta Carbonara with Roasted Garlic and Lemon Zest takes the classic Italian dish up a notch with a fragrant twist. This recipe delivers a creamy, savory pasta experience accented by the brightness of lemon and the depth of roasted garlic.
The heart of this dish is spaghetti, which acts as the perfect vessel for the creamy, flavorful sauce. Pancetta brings a savory, crispy element, infusing the pasta with its rich, salty essence. A touch of olive oil helps to cook the pancetta to perfection and provides a base for the sauce.
Roasted garlic is key here, offering a sweet, deep flavor that pairs wonderfully with the other ingredients. The combination of eggs and Parmesan cheese creates a luxurious, smooth sauce that clings to each strand of pasta. Lemon zest introduces a bright, citrusy note, balancing the richness. Finally, a sprinkle of parsley adds color and a hint of freshness.
This Pasta Carbonara pairs beautifully with a simple green salad dressed with lemon vinaigrette. A side of crusty bread is perfect for mopping up any leftover sauce. For a refreshing drink, consider serving with a chilled glass of Pinot Grigio.
Start by cooking the spaghetti according to the package instructions. Aim for al dente, as it will continue to cook slightly when combined with the sauce. As the pasta cooks, heat olive oil in a pan over medium heat. Add the pancetta and cook until crispy, allowing its fat to render out, which will infuse the oil with flavor.
Once the pancetta is crispy, add the mashed roasted garlic to the pan. Sauté for about a minute, just enough to release its aroma and mingle with the pancetta. In a separate bowl, whisk together eggs and Parmesan cheese until well combined. This mixture will form the base of your sauce.
Drain the cooked pasta, remembering to reserve about a cup of the pasta water. This starchy water is essential for adjusting the sauce's consistency. Add the drained spaghetti to the pan with the pancetta and garlic, ensuring it is well-coated with the flavorful oil.
Remove the pan from heat before quickly adding the egg and cheese mixture. Stir vigorously to coat the pasta evenly, taking care not to scramble the eggs. Gradually add the reserved pasta water, a little at a time, until you reach your desired sauce consistency. It should be creamy and silky, not too thick.
Finally, stir in the lemon zest and parsley. These ingredients add a fresh, vibrant finish to the dish. Season with salt and pepper to taste, keeping in mind that the pancetta and Parmesan are already quite salty.
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