Lemon and hazelnut spaghetti carbonara

Based on 11 ratings
Devan

Devan

Editor

“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!