Since Carlos is not around I hardly cook anything elaborate. My lunch and dinner is just something quick and simple that I can whip up in no time. I like to have pasta in light creamy sauce rather than the red sauce. This carbonara sauce comes together easily and you can play around with the ingredients you have in hand. You can check out one of the version here and for this pasta dish I added some fresh shrimps and some lemon zest to it. The pasta turns out light and tasty and the succulent shrimps with a hint of fresh lemon works really well in the carbonara sauce.
Enough spaghetti for 2 serving
2 slices bacon – cut into small pieces
1/4 pound shrimp - peeled and deveined
1 clove garlic - chopped
1 tsp grated lemon zest
pepper to taste
1 whole egg + 1 yolk
1/4 cup grated parmesan cheese
some chopped spring onions
1. Bring a pot of salted water to boil. Start cooking the pasta until al-dente. Mix the eggs, lemon zest and parmesan cheese together and set it aside.
2. Fry the bacon without oil until golden brown. Remove and drain the oil on paper towel. Removed all the bacon grease from the pan. Add in 1 tbsp of olive oil and sauté the garlic and shrimps until just cooked. Add the bacon back into the pan. Add in some pepper.
3. Drain the cooked pasta and reserve some of the pasta water. Add the pasta into the pan and toss. Remove the pan from the heat and add in the egg mixture. Toss to coat the pasta with the egg mixture.
4. Add a bit of the pasta water and continue to toss well. Taste for seasonings and add in a bit of salt if needed. Sprinkle in the green onions and serve immediately.