Bucatini with Lemony Carbonara

Ingredients for Bucatini with Lemony Carbonara

• 1 tablespoon olive oil

• 170g guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces

• 2 shallots, finely chopped

• 4 garlic cloves, thinly sliced

• 1 teaspoon freshly cracked black pepper

• 350g bucatini or other long-strand pasta

• Kosher salt

• 60g Parmesan, grated, plus more

• 2 large egg yolks

• 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving

• 2 tablespoons fresh lemon juice

How to make Bucatini with Lemony Carbonara

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 350ml pasta cooking liquid.

Add pasta to skillet along with 120ml pasta cooking liquid and 30g 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 30g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.