Bucatini with Lemony Carbonara

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. 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. 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. 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. 4.

   Divide pasta among bowls; top with sliced lemon zest and more Parmesan.

   2 min