I have another delicious pasta recipe courtesy of chef Michael Di Giovine! I hope you’ll enjoy. His words and recipe are below:

Spaghetti with a Lemon “Carbonara” Sauce

I’m taking liberties with the title of this recipe. Although there are many variations, I believe that a true Roman carbonara is made with eggs, pancetta, and grated Pecorino Romano cheese; in addition to the lemon, this one uses heavy cream (a common yet inauthentic ‘addition’ in many restaurant carbonara sauces), and leaves out the crispy pancetta. But I saw this recipe back in springtime, when lemons were in season, in a La Cucina Italiana magazine. We made it once and it was delicious; I unfortunately sent the magazine home, but today fiddled with the recipe and this tasty version came out.

Spaghetti or bucatini pasta

3 egg yolks from medium-to-large eggs

½ cup of heavy cream

½ cup of grated Parmesan cheese

grated skin of one large lemon

fresh cracked black pepper (to taste)

fresh nutmeg (to taste)

fresh chopped parsley, thyme, and/or marjoram (to taste)

While you wait for the water to boil for the spaghetti, beat together in a bowl all the ingredients except the fresh herbs (parsley, thyme, marjoram), which will be used as a garnish. When the water is boiling, add 2 tsp of sea salt, and then the spaghetti. When the spaghetti is al dente (or however you like it), turn off the heat, drain all but a little bit of the hot water; the bottom of the pot should be just slightly wet. If you are dumping the spaghetti into a colander, be sure NOT to “wash” it with cold water; you want to keep it hot and starchy. Put the spaghetti in the colander back into the pot with the remaining hot water. Dump the sauce mixture into the spaghetti pot, and mix for a few minutes with a fork. Like a regular carbonara sauce, the heat from the spaghetti will cook the raw egg without having to re-light the stove. Serve hot, with the chopped herbs as garnish.