Name: Bucatini with Lemony Carbonara
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 ounces guanciale (salt-cured pork jowl), pancetta (Italian bacon), or slab bacon, thinly sliced, cut crosswise into 1/2-inch pieces; 2 shallots, finely chopped; 4 garlic cloves, thinly sliced; 1 teaspoon freshly cracked black pepper; 12 ounces bucatini or other long-strand pasta; Kosher salt; 2 ounces Parmesan, grated, plus more; 2 large egg yolks; 1 teaspoon finely grated lemon zest, plus thinly sliced zest for serving; 2 tablespoons fresh lemon juice

Image may contain Spaghetti Food Pasta Cutlery and Fork

Photo by Ted Cavanaugh

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Recipe notes

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