Quinoa Carbonara

1. Bring 4 quarts water to a swiftly boil in a gigantic pot, and season with 2 tablespoons kosher salt.

2. In the meantime, heat oil and lemon zest in a gigantic skillet over medium. Add final 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is sizzling, about 5 minutes. Hotfoot in cream. Let simmer 2 minutes.

3. Cook dinner pasta within the boiling water until al dente. Reserve 1/2 cup cooking liquid; drain. Add lemon juice to noodles; toss properly to combine. The pasta will absorb the juice.

4. Inch cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat properly. Add final 1/4 cup reserved cooking liquid if essential. Divide amongst 4 bowls, and garnish with pepper and Meyer lemon supremes.

Beneficial Pairing

Spirited, citrusy Campanian white.