Reviews (1) Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 4 1 star values: 0 Martha Stewart Member Rating: 2 stars 08/07/2013 I loved the lemon zest but felt like I'd add the lemon juice to taste. It was a bit too lemony.
Back to Fusilli Carbonara with Frisee and Lemon All Reviews for Fusilli Carbonara with Frisee and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Fusilli Carbonara with Frisee and Lemon Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist 3 large eggs, room temperature 3 ounces Parmesan cheese, finely grated (1 1/2 cups) Coarse salt and freshly ground pepper 4 ounces thick-cut bacon (about 3 slices), cut into 1/2-inch pieces 1 pound fusilli 2 teaspoons fresh lemon zest, plus 3 tablespoons juice (from 1 large lemon) 4 ounces frisee or escarole, cut into 3-inch pieces
Gallery Fusilli Carbonara with Frisee and Lemon
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Gallery
Fusilli Carbonara with Frisee and Lemon
Fusilli Carbonara with Frisee and Lemon
Fusilli Carbonara with Frisee and Lemon
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 6
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 6
6
Ingredients
Ingredients
- 3 large eggs, room temperature 3 ounces Parmesan cheese, finely grated (1 1/2 cups) Coarse salt and freshly ground pepper 4 ounces thick-cut bacon (about 3 slices), cut into 1/2-inch pieces 1 pound fusilli 2 teaspoons fresh lemon zest, plus 3 tablespoons juice (from 1 large lemon) 4 ounces frisee or escarole, cut into 3-inch pieces
Directions
Whisk together eggs and cheese in a large bowl until combined, and season with salt and pepper. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Transfer pasta to bowl with egg mixture, tossing to combine. Add lemon zest, juice, and frisee and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season to taste with salt and pepper and top with bacon. Serve immediately.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: 2 stars 08/07/2013 I loved the lemon zest but felt like I'd add the lemon juice to taste. It was a bit too lemony.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 4 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 4 1 star values: 0
16 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 4 1 star values: 0
16 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 4 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: 2 stars 08/07/2013 I loved the lemon zest but felt like I'd add the lemon juice to taste. It was a bit too lemony.Martha Stewart Member
Rating: 2 stars 08/07/2013
I loved the lemon zest but felt like I’d add the lemon juice to taste. It was a bit too lemony.
Rating: 2 stars
All Reviews for Fusilli Carbonara with Frisee and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fusilli Carbonara with Frisee and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
