Bucatini with Lemony Carbonara

From the kitchen of Carly

Bucatini coated in a silky egg yolk sauce with crispy guanciale, shallots, and garlic, finished with bright lemon zest and Parmesan. A Roman classic with a citrus twist that cuts through the richness without pretense.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 tablespoon olive oil
  • 16 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces
  • 12 shallots, finely chopped
  • 14 garlic cloves, thinly sliced
  • 11 teaspoon freshly cracked black pepper
  • 112 ounces bucatini or other long-strand pasta
  • 1Kosher salt
  • 12 ounces Parmesan, grated, plus more
  • 12 large egg yolks
  • 11 teaspoon finely grated lemon zest, plus thinly sliced zest for serving
  • 12 tablespoons fresh lemon juice

Instructions

  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.

  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.

  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.

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