Carbonara With Braised Lamb Recipe

Cooking Directions

• STEP 1.Season the lamb with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 2.Transfer the lamb to a slow cooker and add onions, garlic, rosemary, and chicken broth. Cook on low for 6-8 hours until the lamb is tender.
• STEP 3.Remove the lamb from the slow cooker and shred it using two forks. Set aside.
• STEP 4.In a separate pan, cook the pancetta until crispy. Remove from the pan and set aside.
• STEP 5.In a bowl, whisk together the eggs, Parmesan cheese, and black pepper.
• STEP 6.Cook the pasta according to package instructions until al dente. Drain, reserving some of the cooking water.
• STEP 7.In a large pan, combine the cooked pasta, shredded lamb, pancetta, and carbonara sauce. Cook over low heat, stirring constantly, until the sauce thickens and coats the pasta.
• STEP 8.If the sauce is too thick, add some of the reserved cooking water to thin it out.
• STEP 9.Serve the carbonara with braised lamb hot, garnished with additional Parmesan cheese and chopped parsley.

Cooking Tips

• Make sure to sear the lamb well to develop a rich flavor before braising it.
• You can use bacon or guanciale instead of pancetta if desired.
• Whisk the egg mixture quickly to prevent the eggs from scrambling when added to the hot pasta.
• Reserve some of the cooking water to adjust the consistency of the sauce as needed.
• Garnish the dish with fresh parsley for a pop of color and freshness.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the carbonara with braised lamb in a pan over low heat, adding a splash of water or cream to revive the sauce.
• Serve the dish with a side of garlic bread or a simple green salad for a complete meal.