Advertisement

Spaghettini alla carbonara with kohlrabi leaves

Time 15 minutes
Yields Serves 2
Spaghettini alla carbonara with kohlrabi leaves
1

Melt the butter in a small saucepan and add the parsley and a few drops of lemon juice. Beat the egg in a large bowl.

2

Bring a large pot of abundantly salted water to a vigorous boil and add the pasta and kohlrabi leaves. Cook the pasta until al dente, 4 to 5 minutes and drain well. Toss the pasta and kohlrabi leaves with the butter, cheese, egg, and pepper to taste. Serve immediately.

Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.