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Creamy Lemon Pepper Carbonara

The perfect balance of lemon zest and spicy black pepper works beautifully with creamy egg yolks and salty bits of bacon. This makes for the perfect weeknight meal.

Servings: 4   |    Prep: 10 mins   |    Cook: 15 mins


1 16 oz package Davinci Angel Hair Pasta
2 egg yolks
1 cup Pecorino Romano cheese, finely grated
1 lemon, zest and juice
2 tablespoons salted butter
1 tablespoon fresh ground pepper
3 cloves garlic, minced
1 cup chopped parsley, plus more for serving
Salt and Pepper


1. Cook pasta according to package instructions, leaning towards the al dente side (about 3-4 minutes) as the pasta will continue to cook later. Reserve about 2 cups of pasta water before draining.
2. Meanwhile, in a large mixing bowl add the egg yolks, cheese, lemon zest, juice from ½ of the lemon, salt, pepper, and chopped parsley. Mix with a fork until everything is fully combined, and set aside.
3. In a small saucepan on medium heat, toast the pepper for about a minute, then add the butter. Continue to cook the butter and pepper for about 3 minutes until the butter is fully melted. Then add the garlic and cook for an additional 2-3 minutes, until the garlic is fragrant. Remove the saucepan from heat and set aside.
4. When the pasta is cooked and drained, place it in the large mixing bowl and toss quickly with the egg yolk mixture. Once all the pasta is evenly coated, add the butter mixture and about one cup of the reserved pasta water. Continue to toss until the sauce has thinned and all the pasta is coated, adding more pasta water as needed.
5. Serve immediately with additional cheese, parsley, pepper, lemon zest, and a fresh squeeze of lemon on top.

Recipe By: Megan Mckeehan @brokegirltable

Products Used

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