Lemon and hazelnut spaghetti carbonara

Step 1/6

• 100 g pancetta
• 2 shallots
• 4 cloves garlic
• 1 lemon
• 60 g Parmesan cheese
• 2 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

• 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

• 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

• 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

• 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.