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.

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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!

21 responses to “Bucatini with Lemony Carbonara

  1. Undoubtedly, you have a son with impeccable taste! 🙂 Great addition the lemon… and of course, bucatini is such a perfect shape for this type of dish

    love it!

  2. Really wonderful!! Your son has good taste and a refined palate. I love Carbonara.

  3. This sounds amazing! I have been searching for some bucatini around here, I hear it is a fabulous pasta. I’ll have to check Whole Foods or Trader Joe’s, I don’t get to those stores that often.

  4. That’s quite an endorsement! Will try this!

    Sent from my iPhone

    >

  5. I could see how this pasta dish could be a family favorite. It looks delicious!

  6. Oh I love bucatini too! Great dish!

  7. I’m glad you tried the bucatini noodles – they are good! Great recipe but I might have to go with a cream or a cheese sauce versus using eggs – just a personal preference.

  8. Bucatini is fantastic!!!!! This pasta dish is beautiful.

  9. I made plain old carbonara just the other day, and now I see this!! 🙂 Pinning!!

  10. lol! Thanks, but this is next!!

  11. Pingback: Bucatini with Lemony Carbonara | homethoughtsfromabroad626

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