bucatini alla lemon carbonara

Name: Bucatini alla Lemon Carbonara
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon(s) olive oil; 4 ounce(s) pancetta, minced; 2 tablespoon(s) minced shallot or onion; 4 clove(s) garlic, minced; 1 teaspoon(s) freshly ground black pepper, or to taste; 8-12 ounce(s) bucatini (or other long pasta); flaked sea salt, to taste; 2 ounce(s) parmesan, plus extra for garnish; 2 egg yolks; 1 lemon, zest of (reserve some strips for serving); 2 tablespoon(s) lemon juice from zested lemon; 1 tablespoon(s) fresh flat-leaf parsley, chopped

(2 RATINGS)

4 Pinches 3 Photos

Carolyn Haas

Whitewater, WI

Updated on Jun 10, 2019

Carbonara is a well-known Italian dish, this one adds an extra spark with some lemon. I've used Lemon-infused Olive Oil for an even brighter taste!

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon olive oil
4 ounces pancetta, minced
2 tablespoons minced shallot or onion
4 cloves garlic, minced
1 teaspoon freshly ground black pepper, or to taste
8-12 ounces bucatini (or other long pasta)
flaked sea salt, to taste
2 ounces parmesan, plus extra for garnish
2 egg yolks
1 lemon, zest of (reserve some strips for serving)
2 tablespoons lemon juice from zested lemon
1 tablespoon fresh flat-leaf parsley, chopped

How To Make bucatini alla lemon carbonara

Step 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.

Step 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.
Step 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.
Step 4

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