Lemony Carbonara Bucatini

★★★☆☆

Prep: 20 mins (est.) Cook: 30 mins (est.) Serves: 4

1 Tbsp olive oil15 ml olive oil
6 ounces guanciale, pancetta, or bacon, cut into 1/4-inch thick strips170 g guanciale, pancetta, or bacon, cut into 1/4-inch thick strips
2 shallots, finely chopped2 shallots, finely chopped
4 garlic cloves, roughly chopped4 garlic cloves, roughly chopped
2-3 oz Pecorino Romano cheese, grated55-85 g Pecorino Romano cheese, grated
4 large egg yolks4 large egg yolks
1 large egg1 large egg
Freshly ground black pepperFreshly ground black pepper
1 pound spaghetti or bucatini pasta455 g spaghetti or bucatini pasta
2 lemons, zested and juiced2 lemons, zested and juiced
1-2 Tbsp unsalted butter15-30 ml unsalted butter

1. 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.