Recipe developed exclusively for SpaceFarms by Jeffrey Spear. (Serves 4)
- 1 T/S olive oil
- 6 oz bacon, coarsely chopped
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp black pepper
- 1/2 teaspoon Kosher salt
- 16 oz. thin spaghetti
- 2 large egg yolks
- 1 tsp lemon zest, plus more for garnish
- 2 T lemon juice
- 2/3 cup grated Parmesan cheese, divided, plus more for garnish
- 2 cups SpaceFarms Mizuna (whole leaves, washed and dried)
Heat the olive oil in a large skillet over medium heat. Add the bacon and cook, tossing occasionally, until nicely browned. Stir in the shallots and garlic and cook until softened. Lastly, stir in the black pepper and salt.
At the same time, start cooking the spaghetti in a large pot of boiling salted water until al dente.
Using tongs, transfer the cooked spaghetti to the skillet and toss, a little at a time. It’s okay if the pasta is not fully drained. You’ll need some cooking water to keep everything moist.
Remove the spaghetti from the heat, then toss in the egg yolks followed by the lemon zest, lemon juice, and 1/3 cup Parmesan cheese. You’ll probably want to add a little cooking water to keep things loose, then continue tossing until everything is fully incorporated. Add the Mizuna, a little at a time, along with the remaining 1/3 cup of Parmesan cheese and and toss until fully combined and the Mizuna has wilted. Add more cooking water if needed.
Divide the pasta equally into four bowls. Garnish with a sprinkle of Parmesan and lemon zest, then serve.