Lemony Carbonara Bucatini
★★★☆☆
Ingredients
- 1 Tbsp olive oil (14.8 ml)
- 6 ounces guanciale, pancetta, or bacon, cut into 1/4-inch thick strips (170 g)
- 2 shallots, finely chopped
- 4 garlic cloves, roughly chopped
- 2-3 oz Pecorino Romano cheese, grated
- 4 large egg yolks
- 1 large egg
- Freshly ground black pepper
- 1 pound spaghetti or bucatini pasta (454 g)
- 2 lemons, zested and juiced
- 1-2 Tbsp unsalted butter
Instructions
- Heat olive oil in a large pot over medium heat. Add guanciale (or pancetta or bacon) and cook until crisp around the edges. Add shallots and garlic and sauté until translucent. Reserve a small amount of the guanciale mixture for garnish. \n2. In a bowl, whisk together egg yolks and the whole egg. Stir in grated cheese. Gradually whisk in lemon juice. Season generously with black pepper. Set aside. \n3. Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta water before draining. \n4. Add 1/2 cup reserved pasta water to the pot with the guanciale mixture. Add drained pasta and toss to coat. \n5. Slowly whisk 1/4 cup pasta water into the egg mixture. Then, very slowly, drizzle the egg mixture into the pot with the pasta, stirring constantly, until the cheese is melted and the sauce is glossy. \n6. Add lemon zest and butter to the pasta. Thin the sauce with the remaining pasta water, 1 Tbsp at a time, if needed. \n7. Serve immediately. Garnish with the reserved guanciale mixture, additional lemon zest, and freshly cracked black pepper.
Wine Pairing: Light White (Pinot Grigio) — A light, crisp white wine such as Pinot Grigio.