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! ūüôā

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 ¬Ĺ-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 1¬Ĺ cups pasta cooking liquid.
  5. Add pasta to skillet along with ¬Ĺ 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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Arugula with Saut√©ed Corn & Shallots

Our kids take swimming lessons in the Long Island Sound EVERY summer. They don’t realize how lucky they are to go to the beach EVERY day with friends. I love¬†being forced to go to the beach!!

Our traditional celebration¬†is to indulge in a treat from the ice cream truck on the last day of lessons. We did that this year as well,¬†of course…¬†we keep our traditions :), but¬†my friends and I made the last day even more fabulous this year by bringing a potluck dinner and wine to eat at the beach and stay for the sunset. (We ordered pizza for the kids!) Great.

My contribution was this tasty salad. Baby arugula (my favorite) topped with loads of warm sautéed corn, shallots, pancetta, and dates. Fresh and delicious. This recipe was adapted from Bon Appétit, contributed by Chris Morocco.

Yield: Serves 4 as a main course or 8 as a side dish

  • 3¬†tablespoons olive oil, divided
  • 4 ounces chopped guanciale (salt-cured pork jowl), pancetta, or bacon
  • 2 to 3 large shallots, chopped
  • coarse salt and freshly ground black pepper
  • 4 cups fresh corn kernels (I used 6 ears)
  • 3 to 5 tablespoons Sherry vinegar or red wine vinegar (to taste)
  • baby arugula (about 8 cups- I was generous!!)
  • 3 chopped Medjool dates
  • shaved or grated Parmesan and chopped fresh chives, for serving, optional
  1. Heat 1 Tbsp. oil in a large skillet over medium. Cook pancetta, stirring occasionally, until browned and crisp, about 4 minutes.
  2. Add shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes.
  3. Add corn and cook 2 minutes. Let cool slightly, then stir in vinegar and remaining 2 tablespoons of oil. Taste to adjust amount of vinegar.
  4. Toss greens and warm dressing in a large bowl. Season with salt and pepper. Serve topped with dates, Parmesan, and a pinch of chives.

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