Monday, September 5, 2011

Lemon Infusion

I want to hold onto the flavors of summer until the first frost. We celebrated, (well that is a interesting choice of words) rather lamented, the last day of summer yesterday, but my fete to the season continued into dinner tonight. 

I made Lemon-Scented CarbonaraThis recipe is light, fresh and is incredibly creamy without a drop of dairy, except of course for the Parmigiano Reggiano and Pecorino Romano that is generously added right before serving.  A side note – I used farfalle instead of tagliatelle, I don’t know why, but I just love the shape of this pasta.  It is just so pretty! Does anyone else feel the same way?

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