By Nicole Dragon

spring carbonara with goat cheese and lemon

Servings

4

Author

Nicole Dragon

INGREDIENTS

2 eggs + 2 egg yolks
1/3 cup fresh grated parmesan cheese or pecorino romano
4 oz goat cheese
1/2 teaspoon freshly grated garlic
1 teaspoon lemon zest
1 tablespoon lemon juice
4oz guanciale, pancetta (Italian bacon), or bacon
1/2 teaspoon salt
lots of freshly ground black pepper
1 cup frozen peas, thawed
1lb pasta, spaghetti or mafalda are my favorite for this
Reserved pasta water

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INSTRUCTIONS

Bring a large pot of water to a boil. Generally salt boiling water. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
Meanwhile, add eggs, cheese, garlic, lemon zest and juice to a bowl. Whisk to combine. Season with salt and pepper.
Heat a large pan over medium heat. Add pancetta and sauté until crispy, about 7-10 minutes. Turn off heat.
Stir in pasta and egg mixture, letting the residual pan heat and hot pasta cook the egg mixture. Add in reserved pasta water, a few tablespoons at a time until desired consistency is reached. Toss in thawed peas and tons of freshly grated pepper.
Garnish with more parmesan and black pepper and serve immediately.

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spring carbonara with goat cheese and lemon

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Cooked Up Confessions & All The Kitchen Tea

hi there.

Welcome to The Food Dragon – that’s me- I’m Nicole Dragon and yes, my last name is really Dragon. My love for cooking started when I was just a toddler. I was obsessed with The Food Network and was watching cooking shows more than cartoons.

I love creating recipes with real whole ingredients that make you feel good and never lack flavor. Here you’ll find all my favorite recipes, kitchen hacks, and more. Follow along & let’s get cooking!