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Sprinkle with a touch of salt* and fresh ground pepper.
Preserved Lemon – This pasta is best with preserved lemons. However, if you don't have them, you can make a quick batch overnight or use lemon zest and lemon juice (regular or Meyer lemon). If you do use preserved lemons, you won't need to add salt.
Vegetables – The garlic and onion are a must of course, but if you have a few leaves of greens such as spinach or chard, then chop them up and throw them in. Greens and lemon are a great combination. Another great addition is Kalamata olives. Just chop a few up and throw them in with the cooked vegetables.
Fresh herb – Tarragon is our favorite herb for this dish. However, if you don’t have tarragon, you can use just about any herb. I’ve used basil and sage, both with great success!
Pecorino Romano – Substitute with Parmesan.
Egg – You can choose to use poached eggs if you want to cut back on the fat by omitting the butter, but I prefer fried eggs – sunny side up or overeasy. There’s something about those crispy edges that form when an egg is fried in butter.
Recipe author: MJ of MJ's Kitchen