Craving classic comfort food with a twist? Stop what you’re doing and try your hand at this bucatini with lemony carbonara recipe. It’s everything you’d want in a hearty, home-cooked meal.
The primo piatto is quick to prepare and relies on fridge and pantry staples. But more important, bucatini with lemony carbonara packs a flavor punch. It’s rich, creamy and a touch tangy, thanks to the addition of one unorthodox ingredient: lemon!
Finishing the dish with citrus zest and juice brings brightness and balance with the salty bacon. Can’t fathom the combination? Think traditional Italian fare – only better, in my opinion.
Recipe adapted from Bon Appétit.
Bucatini with Lemony Carbonara
Makes 3-4 servings
Ingredients
- 4 strips thick-cut bacon, cut into lardons
- 1 shallot, finely diced
- 3 garlic cloves, thinly sliced
- ¾ teaspoon freshly ground black pepper
- 8 ounces bucatini
- ½ cup finely grated Parmesan cheese, plus more for serving
- 2 egg yolks
- ¾ teaspoon finely grated lemon zest
- 4 teaspoons freshly squeezed lemon juice
- sea salt, to taste
Instructions
- In a large pot, cook bacon on medium heat until fat renders and bacon crisps, 6-8 minutes. Add shallot and garlic and cook for 2 minutes. Add pepper and cook until fragrant, about 1 minute. Remove from heat.
- Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
- Add cooked pasta, ⅓ cup reserved cooking liquid and half of the Parmesan cheese to pot with bacon and stir vigorously until combined.
- Add egg yolks and stir vigorously until combined.
- Add lemon zest and juice and remaining Parmesan cheese; stir to combine. If necessary, add additional cooking liquid to loosen the sauce. Season with salt and additional pepper to taste. Garnish with additional Parmesan cheese and serve immediately.
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