Bucatini with Lemony Carbonara

My son said, “I may not be able to eat another type of pasta for the rest of my life.” If that wasn’t enough, he then added, “This is one of the best dinners I’ve ever eaten.” I’ll take that complement! 🙂

I must say that the bucatini noodles were wonderful. A perfect complement to this quick and luscious sauce. The added lemon zest and juice in this version of the classic dish balanced nicely with the richness. I also loved the hint of spice from the freshly cracked black pepper.

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I served it with roasted asparagus on the side. Absolutely fabulous!

Yield: 4 Servings

• 1 tablespoon olive oil
• 6 to 8 ounces pancetta, cubed, or slab bacon, thinly sliced and cut crosswise into ½-inch pieces
• 2 large shallots, finely chopped
• 8 garlic cloves, thinly sliced
• 1 teaspoon freshly cracked black pepper
• 16 ounces bucatini or other long-strand pasta
• coarse salt
• 2 ounces Parmesan or Grana Padano Parmesan, grated, divided, plus more for serving
• 2 large egg yolks
• 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving (optional)
• 2 tablespoons fresh lemon juice

1. Heat oil in a large skillet over medium. Cook pancetta, tossing often, until browned and crisp, 5 to 7 minutes.
2. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add pepper and cook, stirring often, just until fragrant, about 1 minute.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid.
5. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat.
6. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta.
7. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce. (I added a total of 1 cup pasta water.)
8. Divide pasta among bowls; top with sliced lemon zest and more Parmesan, as desired.

One Year Ago:

• Oaxacan Pork Picadillo Tacos

Two Years Ago:

• Slow Cooker Pork Tinga Tacos

Three Years Ago:

• Creamy Mushroom Pappardelle

Four Years Ago:

• Margherita Pizza with Tomato, Mozzarella, and Basil
• Perfect Pizza Sauce

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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