I have absolutely fallen in love with Lentil pasta. I’ve been running around telling everyone about it. I buy extra boxes and give them to people I know will feel the same way I do. Like Linda’s pasta last week with the red lentils. My Hubby who is a big pasta lover has even said he prefers the lentil pasta now. So I went out on a limb and made this dish for a small dinner party and didn’t tell my guests they were eating lentil pasta until dinner was almost done. The looks of pleasant surprise were very rewarding. Yes, more converts! If you haven’t tried lentil pasta, please do…you won’t be disappointed!
Green Lentil Pasta Carbonara With Salt Cured Pork
1 lb Green Lentil Pasta
1/2 lb salt cured pork
5 egg yolks + 1 whole egg
1/2 cup Pecorino Romano Cheese
1 cup reserved pasta water (will not use it all)
1/4 cup chopped fresh parsley
Freshly ground black pepper
Cut the salt cured pork into chunks. In a food processor pulse the pork until it is ground. Cook the pork on low until it is just crispy. Fill a large pot with water and generously salt the water. Boil the lentil pasta about 2 to 3 minutes longer than the box instructions. In a mixing bowl add the egg yolks with the egg and whisk together. Grate the cheese on a fine cheese grater and stir into the egg mixture along with desired amount of black pepper. When the pasta is ready toss into the egg mixture along with some of the pasta water until it reaches the creamy consistency you desire. I used about 1/3 of a cup. Toss in the parsley and eat… Delicious!