• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole dish.

• 2 lemons
• 2 slices white sandwich bread
• 6 tablespoons unsalted butter, room temperature
• 2 large eggs plus 2 large yolks
• 2 tablespoons heavy cream
• 2 cups finely grated Parmesan (4 ounces), plus more for serving
• Kosher salt and freshly ground pepper
• 12 ounces spaghetti
• Chopped pistachios and chives (optional), for serving

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