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Lemon and hazelnut spaghetti carbonara

Based on 17 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“Spaghetti carbonara is one of my favorite pasta dishes. Once you get the technique down, it’s easy, and the results are satisfyingly delicious every time. This version gets a tang from lemon zest and juice and an added nutty crunch from the hazelnuts. If you love the classic, give this twist a try!”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
lemon
50 g hazelnuts
340 g spaghetti
100 g pancetta
shallots
4 cloves garlic
60 g Parmesan cheese
egg yolks
1 tbsp olive oil
salt
pepper
Parmesan cheese (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • fine grater
  • citrus press
  • 2 bowls (large)
  • frying pan (small)
  • pot (large)
  • colander
  • frying pan (large)
  • cooking spoon
  • tongs
  • rubber spatula

Nutrition per serving

Cal
539
Protein
15 g
Fat
44 g
Carb
21 g
  • Step 1/6

    Dice pancetta. Peel and mince shallots and garlic cloves. Zest lemon and juice half of it. Grate Parmesan cheese and add to a large bowl with the egg yolks. Season with salt and pepper and most of the lemon zest.
    • 100 g pancetta
    • shallots
    • 4 cloves garlic
    • lemon
    • 60 g Parmesan cheese
    • egg yolks
    • salt
    • pepper
    • cutting board
    • knife
    • fine grater
    • citrus press
    • bowl (large)

    Dice pancetta. Peel and mince shallots and garlic cloves. Zest lemon and juice half of it. Grate Parmesan cheese and add to a large bowl with the egg yolks. Season with salt and pepper and most of the lemon zest.

  • Step 2/6

    Toast hazelnuts in a small frying pan over medium heat until fragrant, approx. 4 min. Finely chop and set aside.
    • 50 g hazelnuts
    • frying pan (small)

    Toast hazelnuts in a small frying pan over medium heat until fragrant, approx. 4 min. Finely chop and set aside.

  • Step 3/6

    Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, approx. 7 – 9 min. Reserve about 100 ml/ 1/2 cup pasta water, then drain.
    • 340 g spaghetti
    • salt
    • pot (large)
    • colander

    Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, approx. 7 – 9 min. Reserve about 100 ml/ 1/2 cup pasta water, then drain.

  • Step 4/6

    Meanwhile, in a large frying pan, sauté pancetta in olive oil until crisp. Add garlic and shallots and let cook approx. 5 min. over medium heat. Season with salt and pepper, then add drained pasta with a quarter of the reserved pasta water. Toss well to coat.
    • 1 tbsp olive oil
    • salt
    • pepper
    • frying pan (large)
    • cooking spoon

    Meanwhile, in a large frying pan, sauté pancetta in olive oil until crisp. Add garlic and shallots and let cook approx. 5 min. over medium heat. Season with salt and pepper, then add drained pasta with a quarter of the reserved pasta water. Toss well to coat.

  • Step 5/6

    Transfer the pasta to the large bowl with the cheese and eggs. Toss well using tongs and a rubber spatula, adding more pasta water as needed to create a smooth, glossy sauce that coats the pasta. Add lemon juice and toss some more.
    • bowl (large)
    • tongs
    • rubber spatula

    Transfer the pasta to the large bowl with the cheese and eggs. Toss well using tongs and a rubber spatula, adding more pasta water as needed to create a smooth, glossy sauce that coats the pasta. Add lemon juice and toss some more.

  • Step 6/6

    Serve with remaining lemon zest, lots of chopped hazelnuts, and more Parmesan cheese. Season to taste and enjoy!
    • Parmesan cheese (for serving)

    Serve with remaining lemon zest, lots of chopped hazelnuts, and more Parmesan cheese. Season to taste and enjoy!