Bucatini with Lemony Carbonara
A bright twist on classic carbonara, featuring bucatini pasta tossed with crispy guanciale, eggs, Parmesan, and fresh lemon. The citrus adds a refreshing note to this rich and creamy pasta dish.
Ingredients
- •1 tablespoon olive oil
- •6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces
- •2 whole shallots
- •4 cloves garlic
- •1 teaspoon freshly cracked black pepper
- •12 ounces bucatini or other long-strand pasta
- •1 to taste Kosher salt
- •2 ounces Parmesan
- •2 large egg yolks
- •1 teaspoon lemon zest
- •2 tablespoons lemon juice
Cooking Instructions
- 1.
Heat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6-8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
14 min
- 2.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
10 min
- 3.
Add pasta to skillet along with 1/2 cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.
5 min
- 4.
Divide pasta among bowls; top with sliced lemon zest and more Parmesan.
2 min