Bucatini with Lemony Carbonara Recipe

6 ounces guanciale , pancetta , or slab bacon, thinly sliced, cut crosswise into ½-inch pieces12 ounces bucatini or other long-strand pasta1 teaspoon finely grated lemon zest, plus thinly sliced zest for servingHeat oil in a large skillet over medium. Cook guanciale, tossing often, until browned and crisp, 6–8 minutes. Add shallots and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add pepper and cook, stirring often, just until fragrant, about 1 minute.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Add pasta to skillet along with ½ cup pasta cooking liquid and 1 oz. Parmesan and toss to coat. Remove skillet from heat and add egg yolks. Toss again, adding more pasta cooking liquid as needed, until a smooth glossy sauce coats pasta. Add grated lemon zest, lemon juice, and another 1 oz. Parmesan. Toss to coat, adding more pasta cooking liquid if needed to loosen sauce.

say no to bucatini

I love you eh, but anche no.

chrisyenn

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