Spring car­bonara

Sunday Tasmanian - Tassie Living - - TASTE -

400g spaghetti 1 ta­ble­spoon ex­tra vir­gin olive oil 2 cloves gar­lic, crushed 1 tea­spoon dried chilli flakes 4 egg yolks, lightly beaten 1 cup ( 240g) sour cream ¼ cup ( 60ml) le­mon juice 1 ta­ble­spoon finely grated le­mon rind ½ cup ( 40g) finely grated parme­san,

plus ex­tra, to serve 400g as­para­gus, thinly sliced 3 x 90g zuc­chi­nis, thinly sliced Sea salt and cracked black pep­per Cook the pasta in a large saucepan of salted boil­ing wa­ter for 8– 10 min­utes or un­til al dente. Drain, re­serv­ing ½ cup ( 125ml) of the cook­ing liq­uid. Set aside.

Heat the oil in the saucepan over medium heat, add the gar­lic and chilli flakes and cook for 30 sec­onds.

Re­turn the pasta to the pan with the re­served wa­ter, egg yolks, sour cream, le­mon juice, le­mon rind, parme­san, as­para­gus, zuc­chini, salt and pep­per and toss to com­bine.

Di­vide be­tween four plates and serve with the ex­tra parme­san.

Serves four.

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