Lemon-Lime Pasta with Egg and Parmesan

Nutrition · per serving

Steps

1. 1

   Finely chop the garlic. Wash the lemon and lime thoroughly in hot water, pat dry, and finely grate the zest. Chop the herbs.

   1 clove GarlicZest of 1 organic lemon Lemon zest, finely grated1 tbsp Lemon juiceZest of 1 organic lime Lime zest, finely grated2 tbsp Parsley or chives, finely chopped
2. 2

   Whisk the eggs, Parmesan, lemon juice, and about half of the citrus zest until smooth. Season with a little pepper. Do not heat the mixture, so the eggs do not set later.

   2 large Eggs50 g Parmesan or Pecorino, finely grated1 tbsp Lemon juiceZest of 1 organic lemon Lemon zest, finely gratedZest of 1 organic lime Lime zest, finely gratedto taste Freshly ground black pepper
3. 3

   Bring plenty of water seasoned with salt to a boil. Cook the pasta in it according to the package directions until al dente. Before draining, reserve 150 ml of the pasta water.

   to taste Salt200 g Short pasta, such as penne or fusilliabout 150 ml Pasta water
4. 4

   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Gently sauté the garlic for about 1 minute, until fragrant but not browned.

   1 tbsp Olive oil1 clove Garlic
5. 5

   Add the drained pasta to the skillet and remove it from the heat. Stir in 75 ml of the pasta water, then quickly incorporate the egg and cheese cream. The residual heat should thicken the sauce until creamy, but it must not boil. If needed, add more pasta water one tablespoon at a time.

   about 150 ml Pasta water
6. 6

   Finish with the remaining citrus zest, herbs, and pepper. Adjust the seasoning and serve immediately.

   2 tbsp Parsley or chives, finely choppedto taste Freshly ground black pepper

Origin & History

Pasta with egg and hard cheese is part of traditional Italian cuisine, with the technique particularly well known from carbonara. The citrus notes are a Mediterranean variation that add freshness to the rich cheese-and-egg sauce.