We’re making a carbonara of sorts; in that we’re using a gorgeous egg to create a creamy sauce; but we’re keeping this vegetarian with just lemon and parsley. Its bright, fresh and lovely. Pour a glass of bubbles and whip this up tonight.
Creamy Lemon Spaghetti
4 oz spaghetti (linguine, etc.)
2 tbs butter (I prefer Kerrygold unsalted)
1 organic egg
2 tbs lemon zest
1/2 c. fresh parsley, stems removed, roughly chopped
Sea Salt, Black Pepper
Because this is so simple, I recommend using the best ingredients you can find.
In a medium pot, cook pasta according to package instructions. When the pasta is just about al dente; drain reserving about 1-2 tbs pasta water. Return pasta and water back to the pot.
Turn the heat underneath the pasta to low and add the butter. Stir the pasta and butter together until strands are coated. While pasta is still hot, remove pot from heat. Working quickly, crack egg directly into the pot. Break yolk and stir the egg into the pasta, keep stirring so that the pasta is coated, but the eggs doesn’t cook separately (aka scrambled eggs). This step should only take 30-60 seconds. Once the egg is no longer glistening, its cooked.
Add lemon zest and parsley. Stir until the zest is incorporated and the parsley has wilted a bit. Add salt and pepper to taste. Plate and serve immediately. Serves 2.
I find this rich enough on its own; but you could serve with Parmesan for passing.
For the carnivores in your life, add thinly sliced skirt steak over the top.
Get your face into this.