Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here’s how you can recognize sourgrass in the wild:

• Leaves: Sourgrass has trifoliate leaves, each stem bearing three heart-shaped leaflets that resemble clover.

• Flowers: The plant produces small yellow flowers with five petals, usually blooming in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste:  The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

This fresh twist on the classic Italian pasta dish features al dente spaghetti noodles coated in a creamy sauce made from eggs, Parmesan cheese, crispy pancetta or bacon, and zesty sourgrass. Sourgrass Spaghetti Carbonara is simple yet indulgent, with each bite delivering a perfect balance of savory, creamy, and tangy flavors. Serve this comforting pasta dish for a cozy dinner at home.

Ingredients

• 12 oz (340g) spaghetti

• 4 large eggs

• 1 cup grated Parmesan cheese, plus extra for serving

• 6 oz (170g) pancetta or bacon, diced

• 2 cloves garlic, minced

• 1/4 cup chopped sourgrass leaves

• Salt and black pepper to taste

• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain spaghetti and set aside.

2. Mix Eggs and Parmesan: In a bowl, whisk together eggs and grated Parmesan cheese until well combined. Set aside.

3. Cook Pancetta: In a large skillet, cook diced pancetta or bacon over medium heat until crispy and golden brown. Use a slotted spoon to transfer cooked pancetta or bacon to a plate lined with paper towels to drain excess grease. Set aside.

4. Sauté Garlic: In the same skillet with rendered pancetta or bacon fat, add minced garlic and cook for 1-2 minutes, or until fragrant.

5. Add the Spaghetti: Reduce heat to low and add cooked spaghetti to skillet, tossing to coat in garlic-infused fat.

6. Combine Egg Mixture and Spaghetti: Remove skillet from heat. Quickly pour egg and Parmesan mixture over hot spaghetti, tossing continuously to coat pasta evenly. Residual heat from pasta will cook eggs, creating creamy sauce. If sauce seems too thick, gradually add some reserved pasta cooking water until desired consistency is reached.

7. Add Sourgrass and Pancetta: Stir in chopped sourgrass leaves and crispy pancetta or bacon, reserving some for garnish, if desired. Season carbonara with salt and black pepper to taste.

8. Garnish: Divide sourgrass spaghetti carbonara among serving plates or bowls. Garnish with extra grated Parmesan cheese, chopped fresh parsley, and reserved pancetta or bacon, if desired.

9. Serve: Serve immediately.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!