Lemon Sardine Carbonara
Lemon Sardine Carbonara
Ingredients
- 1 can sardines, in olive oil
- 8 ounces spaghetti
- 1 large egg
- 2 egg yolks
- 1/2 cup Parmigiano Reggiano, grated
- 1/2 cup Pecorino Romano, grated
- 1 tablespoon lemon juice, or up to 2 tablespoons, to taste
- 1 teaspoon lemon zest, optional but recommended
- as needed black pepper, freshly cracked
- as needed grated cheese, for topping
- as needed salt
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the spaghetti well.
⏱️ 10 min
- 2
While the pasta cooks, prepare the carbonara sauce base. In a medium bowl, whisk together the 1 large egg, 2 egg yolks, 1/2 cup grated Parmigiano Reggiano, 1/2 cup grated Pecorino Romano, and a generous amount of fresh cracked black pepper until the mixture is smooth and creamy.
⏱️ 3 min
- 3
In a large pan or skillet, add the can of sardines along with their olive oil. Place the pan over medium heat. Gently break up the sardines with a spoon or spatula and warm them through for 1-2 minutes. Avoid overcooking them.
⏱️ 2 min
- 4
Add the hot, drained spaghetti directly into the pan with the warmed sardines and their oil. Toss everything together to combine.
⏱️ 1 min
- 5
Immediately transfer the hot pasta and sardine mixture into the bowl with the egg and cheese mixture. Toss quickly and continuously to emulsify the sauce. The residual heat from the pasta will cook the eggs and create a creamy sauce without scrambling them. If the sauce appears too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 2 min
- 6
Serve the Lemon Sardine Carbonara immediately. Finish each serving with additional grated cheese, fresh cracked black pepper, a squeeze of 1-2 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest (if using).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Sardine Carbonara
- 1 can sardines, in olive oil
- 8 ounces spaghetti
- 1 large egg
- 2 egg yolks
- 1/2 cup Parmigiano Reggiano, grated
- 1/2 cup Pecorino Romano, grated
- 1 tablespoon lemon juice, or up to 2 tablespoons, to taste
- 1 teaspoon lemon zest, optional but recommended
- as needed black pepper, freshly cracked
- as needed grated cheese, for topping
- as needed salt
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the spaghetti well.
⏱️ 10 min - 2
While the pasta cooks, prepare the carbonara sauce base. In a medium bowl, whisk together the 1 large egg, 2 egg yolks, 1/2 cup grated Parmigiano Reggiano, 1/2 cup grated Pecorino Romano, and a generous amount of fresh cracked black pepper until the mixture is smooth and creamy.
⏱️ 3 min - 3
In a large pan or skillet, add the can of sardines along with their olive oil. Place the pan over medium heat. Gently break up the sardines with a spoon or spatula and warm them through for 1-2 minutes. Avoid overcooking them.
⏱️ 2 min - 4
Add the hot, drained spaghetti directly into the pan with the warmed sardines and their oil. Toss everything together to combine.
⏱️ 1 min - 5
Immediately transfer the hot pasta and sardine mixture into the bowl with the egg and cheese mixture. Toss quickly and continuously to emulsify the sauce. The residual heat from the pasta will cook the eggs and create a creamy sauce without scrambling them. If the sauce appears too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 2 min - 6
Serve the Lemon Sardine Carbonara immediately. Finish each serving with additional grated cheese, fresh cracked black pepper, a squeeze of 1-2 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest (if using).
⏱️ 1 min