Summer pasta: This carbonara tastes better than the original

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Linguine al lime
This summer carbonara tastes better than the original

Summer carbonara: Linguine al Limone

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This is what Italy tastes like! With a large plate of linguine al lime, we are simply dreaming of the Amalfi Coast this summer – it also works out great from the balcony at home. This lemony carbonara tastes a little better than the original and is quick to prepare.

Linguine al Limone – this dish not only sounds wonderfully melodic, but also causes a real taste explosion in the mouth. The creamy lemon sauce hugs the linguine perfectly and is easy to fork up.

The origin of this summery pasta lies in the classic carbonara: it is traditionally prepared with eggs, guanciale and pecorino. Italians don’t use cream or pork belly. Worse still: your encore is considered a fatal mistake. Lemons are essential for the unmistakable aroma of Linguine al Lime. They give the summer carbonara a lemony freshness and make us dream of the next vacation on the Amalfi Coast.

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Recipe: summer carbonara

The ingredients for 2 servings:

  • 200 g linguine
  • 1 organic lemon
  • 2 eggs
  • 50 g pecorino (grated)
  • 1 tbsp olive oil
  • 1 handful of basil leaves

The preparation of the linguine al lime:

  1. Cook the linguine al dente in a saucepan with boiling salted water.
  2. In the meantime, wash the lemon warm, rub dry and carefully rub the peel – squeeze out the juice.
  3. Beat the eggs in a bowl and whisk with a whisk. Then add the zest and juice of the lemon as well as the pecorino cheese and olive oil and mix thoroughly.
  4. Drain the linguine – catch a cup of pasta water – and put back in the pot. Do not apply any more heat, otherwise the eggs will freeze.
  5. Now add the lemon sauce to the linguine and stir well. Depending on the desired consistency, add a little pasta water. Season with salt and freshly ground black pepper and serve with the basil leaves.

If you like, guanciale can also be added to the summer carbonara – this is air-dried bacon from the pork cheek. Then the dish is no longer vegetarian, but makes the pasta classic of Italy even more authentic.

Sources used: own research

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