Lemon Pasta Carbonara-Style (Egg-Free Option)
A creamy sauce made with olive oil, garlic, and black pepper tossed with lemon pasta creates a rich, luxurious texture without eggs or cream. The lemon cuts through the richness with bright acidity.
Ingredients
Method
Bring a large pot of salted water to a boil. Add the lemon pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently for 2-3 minutes until fragrant and just golden, being careful not to burn.
Add the freshly cracked black pepper to the garlic oil and stir for 30 seconds to toast the pepper and release its aroma.
Remove the skillet from heat. Add 1/2 cup of the reserved pasta water to the garlic oil mixture and whisk to combine.
Add the drained pasta directly to the skillet and return to low heat. Toss the pasta continuously, adding the Parmesan cheese a little at a time.
Continue tossing while adding more pasta water as needed, 1-2 tablespoons at a time, until a silky, creamy sauce forms and coats the pasta.
Remove from heat and add the fresh lemon juice and lemon zest. Season with salt to taste.
Serve immediately, garnished with fresh parsley and additional Parmesan and black pepper if desired.
Nutrition
Estimated per serving
Techniques used
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Knife Cuts
Moist Heat
Pastry & Baking