"Simplicity is the ultimate sophistication" LdV

Friday, 15 January 2016

ZESTY CARBONARA (Carbonara au citron)

ZESTY CARBONARA
(Carbonara au citron)

I have eaten in Roma an incredible starter with lemon and pasta. It was fresh and delicate, a real delight. When I came with the idea for my children they were a little bit sceptical.... So I have changed their original carbonara and introduce the zesty lemon I wanted in the recipe... and they appreciated it a lot. So give it a try... For vegetarian, omit the pancetta. It is so easy it will be a delicious meal in no time for your Sunday supper...

Wine pairing : Alsace Sylvaner (White) from Alsace.




ZESTY CARBONARA
A quick glance in your kitchen...

In your fridge
Crème fraîche  
Pancetta or bacon
Egg yolk
Lemon
Parmesan 

In your cupboard 
Spaghetti
Garlic

ZESTY CARBONARA
Serves 2

300g 10,58 oz of  spaghetti 
100g 3,5 oz of smoked pancetta (or diced smoked bacon)   
3 tbsp of crème fraîche  
1 lemon (zest + juice) 
1 crushed garlic clove 
1 egg yolk 
Parmesan cheese grated

Cook the pasta in boiling water for 10 minutes.
Meanwhile, fry the pancetta with the garlic in a little pan for a few minutes.
Add the cream. Simmer for 1 minute.
Drain pasta then return to the pan with the pancetta.   
Stir well to combine for 1 minute.
Add the lemon juice and the egg yolk. Combine well.
Drizzle with lemon zest.
Serve immediately with the grated Parmesan.



Carbonara au citron

Pour 2 personnes 
300g de spaghetti
100g de lardons
3 c-à-soupe de crème fraiche
1 citron (jus + zeste)
1 gousse d’ail écrasée
1 jaune d’œuf
Parmesan fraichement râpé

Cuire les spaghetti dans l’eau bouillante pendant 10 minutes.
Pendant ce temps, faites revenir les lardons avec l’ail dans une poêle pendant quelques minutes.
Ajoutez la crème. Remuez.
A la fin de la cuisson des pâtes, les disposer dans la poêle.
Bien mélanger le tout pendant 1 minute.
Ajoutez le jus de citron et le jaune d’œuf. Remuez.
Parsemez du zeste.
Servir avec le Parmesan.

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