Lemony Avgolemono-Inspired Spaghetti Carbonara

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

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

步骤

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.

营养

• 卡路里: 388 kcal
• 总脂肪: 19 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 0 g
• 胆固醇: 207 mg
• 钠: 530 mg
• 总碳水化合物: 36 g
• 膳食纤维: 2 g
• 总糖: 2 g
• 蛋白质: 17 g