Lemony Avgolemono-Inspired Spaghetti Carbonara

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound (453 g) spaghetti

1 teaspoon (3 g) Diamond Crystal kosher salt, plus more for the pasta water; for table salt, use half as much by volume or the same weight,

3 large eggs plus 2 large yolks

3 ounces (85 g) Kefalotyri cheese or Pecorino Romano, grated (1 1/4 cups), plus extra for serving (see notes)

2 tablespoons (30 ml) extra-virgin olive oil

1 teaspoon finely grated lemon zest plus 1/4 cup lemon juice from 2 lemons

1/2 teaspoon freshly ground black pepper, plus extra for serving

2 tablespoons minced fresh dill

Directions

Bring a pot of lightly salted water to a boil. Add pasta and cook, stirring often, until al dente.

Meanwhile, beat eggs and yolks, cheese, olive oil, lemon zest and juice, pepper, and remaining 1 teaspoon salt together in bowl until well combined; set aside.

Reserve 1 cup cooking water, then drain pasta and immediately return it to pot.

Working quickly, whisk 1/3 cup reserved cooking water into egg mixture, then add egg mixture to pasta in pot while tossing pasta. Continue to toss pasta until sauce begins to thicken and turns creamy, 1 to 2 minutes. Add fresh dill and toss to combine. Adjust consistency with remaining reserved cooking water, 1 tablespoon at a time, as needed, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Season with salt and pepper to taste. Serve immediately, passing extra cheese at the table.

Nutrition

• Calories: 388 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 207 mg
• Sodium: 530 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 17 g