Name: Bucatini with Lemony Carbonara
Yield: 4 servings
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 shallots, finely chopped; 4 garlic cloves, thinly sliced; 1 teaspoon freshly cracked black pepper; 12 ounces bucatini or other long-strand pasta; Kosher salt; 2 ounces 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

Image may contain Spaghetti Food Pasta Cutlery and Fork

Photo by Ted Cavanaugh

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Recipe information

Yield
4 servings

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 shallots, finely chopped

4 garlic cloves, thinly sliced

1 teaspoon freshly cracked black pepper

12 ounces bucatini or other long-strand pasta

Kosher salt

2 ounces 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

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Divide pasta among bowls; top with sliced lemon zest and more Parmesan.

TagsPasta Bucatini Italian European Guanciale Cured Meat Meat Parmesan Cheese Dairy Main Dinner Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Simmer Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

57 Quick and Easy Pasta Recipes
With five ingredients or less, these recipes are uncomplicated, easy, and most importantly, awesome.
37 Ways to Use Extra Egg Yolks
Made a lot of egg white cocktails and got some extra egg yolks on hand? We can help.
65 Kid-Friendly Pasta Recipes
Simple, hearty bowls of noodles that will get dinner on the table quickly and please everyone in the family.
51 Amazing Old-School Pastas
Now all you need is a red checkered tablecloth.
What to Cook This Weekend: February 22–24
Chicken and bacon choucroute. A feta-topped navy bean and escarole stew. And a stunning citrus tart.
23 Pancetta-Packed Recipes
The cured Italian meat has a way of working magic no matter where it goes, from Brussels sprouts to bread stuffing.
67 Game-Changing Weeknight Pasta Recipes
Restaurant-quality pasta in less than 30 minutes is entirely possible, and we've got the recipes to prove it.
101 Italian Recipes to Make for Dinner Tonight
Craving Italian? We've got you covered with our favorite pastas, pizzas, soups, roasts, and more.