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Lemon Carbonara Pasta

This Lemon Carbonara Pasta is a quick and delicious recipe to make at home for your loved ones.
5 from 11 votes
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Course: dinner
Cuisine: Italian
Keyword: Carbonara Pasta, Lemon Carbonara, Lemon Carbonara Pasta
Servings: 6
Author: Rachel


Lemon Carbonara Pasta

  • 2/3 cup heavy cream
  • 1/2 cup + 2 Tbsp. of Parmesan cheese Grate this yourself. Don't use prepackaged.
  • 1 egg yolk
  • 3 Tbsp. butter, melted and cooled
  • 1/4 cup pasta water
  • 2 Tbsp. fresh lemon juice
  • 1.5 Tbsp. lemon zest
  • 1/2 cup parsley
  • 2 tsp. garlic puree
  • 2 tsp. Kosher salt
  • Additional salt and pepper to taste
  • 4 Tbsp. fresh thyme
  • 6 pieces of crispy sage
  • 16 oz. pasta (I used linguine. This is one box.)
  • 1.5 Tbsp. table salt for pasta water

Crispy sage

  • 6-8 sage leaves
  • 2 Tbsp. olive oil
  • Salt to taste


Lemon Carbonara Pasta

  • Boil a large pot of water and the 1.5 Tbsp. of salt
  • In a large bowl, whisk together butter, cream, lemon, garlic, Kosher salt, Parmesan cheese and whisk together.
  • Add the egg yolk and whisk vigorously to ensure it doesn't curdle.
  • Cook the pasta in your water until it is al dente, usually 8-10 minutes
  • When the pasta is done, reserve one cup of pasta water and then drain the rest of the pasta.
  • Immediately whisk the hot pasta water into the cream and egg mixture. Add just a bit at a time and whisk vigorously the entire time to keep the egg yolk from curdling.
  • Once pasta is drained, add it to the bowl with the creamy lemon mix and mix well.
  • Add in the parsley and mix to distribute it.
  • Add to a platter and top with thyme, crispy sage and more salt and pepper to taste. Serve immediately.

Crispy Sage Instructions

  • Add olive oil to a pan and heat through.
  • Add full sage leaves and fry for about 60 seconds.
  • Remove with tongs and sprinkle with salt.