- Life & Style
- Books & TV
Lemon Carbonara with Spring Greens
2 bunches asparagus, trimmed 100g snow peas or sugar snaps 3 whole eggs and 2 egg yolks finely grated zest of 1 lemon ¼ cup lemon juice ½ tsp salt ground black pepper 1 cup (60g) finely grated parmesan cheese 400g dried fettuccine 2 tbsp butter 8 rashers (180g) middle bacon, diced 2 cloves garlic, crushed 2 tbsp chopped parsley
© Annabel Langbein Media
Bring a large pot of well-salted water to the boil for the asparagus and the pasta. Boil asparagus for 1 minute, remove and cool under cold water. Drain and put in a bowl with raw snow peas. In a separate mixing bowl, whisk together whole eggs, yolks, zest and lemon juice. Season and mix in parmesan. Place to one side.
Cook the pasta according to manufacturer’s instructions; do not over cook.While pasta cooks, heat butter in a frying pan and cook bacon over medium heat until crispy. Add garlic and vegetables to bacon and stir-fry over heat until snow peas are just softened and bright green, 2-3 minutes.
Drain cooked pasta, return to the pot off the heat. Toss through the raw egg and cheese mixture to coat. Pile into a serving dish with cooked bacon and vegetables and sprinkle over parsley. Toss to combine and serve. Serve with extra parmesan at the table.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!