We’ve freshened up this Roman classic with peppery arugula and a squeeze of lemon. A splash of hot pasta water and the pan’s residual heat gently cook the eggs, thickening them into a creamy sauce.
Contains: eggs, milk, wheat.
What You Get
Grated pecorino cheese
Pre-washed baby arugula
What You'll Need
Salt and freshly ground pepper
Bring a pot of salted water to a boil. Juice the lemon (you should have 2 to 4 tablespoons). In a bowl, whisk 3 eggs with half of the pecorino and ¼ teaspoon pepper. Chop the bacon ends.
Add about half of the pasta to the pot and cook until al dente, about 5 minutes or 1 minute less than the package instructions. Drain the pasta, reserving ⅓ cup of the pasta water.
In a large sauté pan over medium heat, add the bacon and cook until crispy, stirring once or twice, 5 minutes. Turn down the heat to low.
Add the pasta to the pan with the bacon, along with the reserved pasta water, and toss to coat and warm through, 1 minute. Remove the pan from the heat, add the egg mixture, and continue to toss until the sauce becomes creamy, coats the pasta, and thickens slightly, 1 to 2 minutes longer. Pour the lemon juice over the pasta, add 2 cups arugula, and toss for 1 minute more, until the arugula wilts.
Heap the carbonara on plates and sprinkle with the remaining pecorino. Season with a few grinds of pepper, and serve warm.