bucatini alla lemon carbonara

How To Make bucatini alla lemon carbonara

• 1

  Heat oil in a large skillet on medium. Cook pancetta, tossing often, until browned and crisp, 6–8 minutes. Add shallots/onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
• 2

  Meanwhile, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until "al dente." Drain the pasta well, reserving 1 cup of the starchy cooking water to use in the sauce.
• 3

  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, whisking quickly until the eggs thicken, but do not scramble! 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.
• 4

  Divide pasta among bowls; top with reserved lemon zest and parsley. Pass more Parmesan.
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