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Bucatini with Lemony Carbonara

Yields4 Servings

 1 tbsp olive oil
 6 oz guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into ½-inch pieces
 2 shallots, finely chopped
 4 garlic cloves, thinly sliced
 1 tsp freshly cracked black pepper
 12 oz bucatini or other long-strand pasta
 Kosher salt
 2 oz Parmesan, grated, plus more
 2 large egg yolks
 1 tsp finely grated lemon zest, plus thinly sliced zest for serving
 2 tbsp fresh lemon juice

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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.

Add pasta to skillet along with ½ 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.

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

Recipe author or source

Nutrition Facts

Serving Size 1

Servings 4