Lemon Carbonara with Guanciale and Mint

Name: Lemon Carbonara with Guanciale and Mint
Yield: Serves 2 servings
Ingredients: 5 2/3 oz linguine (160 g); 2 egg yolks; 1 organic lemon, zest and juice; 2 oz Pecorino Romano, grated (60 g); 1 1/3 oz Grana Padano, grated (40 g); 2 –2 1/8 oz guanciale (about 50–60 g); Chopped fresh parsley; Chopped fresh mint; Salt; Black pepper

Francesca Diomede @franci_diomede22

Today I made a delicious twist on a classic Italian dish. Special thanks to @enzacook140463 for the recipe. This version features a creamy sauce made with egg yolks, grated Grana Padano and Pecorino Romano, lemon juice and zest, and chopped parsley. In my variation, along with the creamy mixture of yolks, cheese, and lemon juice, I added some chopped fresh mint leaves while tossing the pasta. I finished the dish with chopped parsley, guanciale crisped in a skillet without added fat, and freshly ground black pepper. The result is a fresh, creamy dish with an intense aroma that will win you over.

Francesca Diomede @franci_diomede22

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Ingredients

Serves 2 servings

5 2/3 ozlinguine (160 g)
2egg yolks
1organic lemon, zest and juice
2 ozPecorino Romano, grated (60 g)
1 1/3 ozGrana Padano, grated (40 g)
2–2 1/8 oz guanciale (about 50–60 g)
Chopped fresh parsley
Chopped fresh mint
Salt
Black pepper

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Steps

1
2

Bring a pot of water to a boil for the linguine.
3

Cut the guanciale and sauté it in a skillet without adding any fat until crispy.
4

Salt the boiling water, cook the pasta for half the time indicated on the package, then drain, reserving the cooking water.
5

Meanwhile, place the two egg yolks in a bowl with the grated Pecorino Romano and Grana Padano. Mix well until creamy. Add the lemon juice to the yolks and cheese. Take a tablespoon of pasta water and add it to the egg mixture, whisking with a whisk or fork.
6

Finish cooking the pasta until al dente by adding a ladle of reserved pasta water at a time, stirring as it absorbs.
7

At this point, add the egg yolk cream and 3–4 small chopped mint leaves (or more if yours are small), turn off the heat, and toss quickly. If needed, add another tablespoon of pasta water.
8

When the pasta is creamy from the heat and the starch in the water,
9

Serve immediately, topping with lemon zest, chopped fresh parsley, a grind of black pepper, and the crispy guanciale if desired. Serve hot.

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Cooksnaps

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Francesca Diomede @franci_diomede22

Published in the US on June 21, 2025 14:01

Adoro cucinare e fare lavorare la fantasiala trovo la più bella espressione dell'amoree ogni piatto diventa originaleil mio profilo Instagram e' @francidiomede