The picture caught my eye along with the word lemon,
why not give it a try. This serves 4.
Ingredients:
1T evoo
6oz pancetta thinly sliced
2 shallots, finely chopped
4 cloves of garlic, thinly sliced
1tsp black pepper
12oz bucatini or other long strand pasta
kosher salt
2oz grated parmesan, plus more
2 large egg yolk
1tsp finely grated lemon zest
plus thinly sliced zest for serving
2T fresh lemon juice
Prepare:
Heat oil in a large skillet over medium. Cook pancetta
until browned. Add shallots and garlic, cook stirring occasionally,
until soft about 5 minutes. Add pepper and cook stirring
often for about 1 minute.
Meanwhile cook pasta in a large pot of boiling water,
stirring occasionally until al dente. Drain but reserve
1 1/2c pasta cooking liquid.
Add pasta to skillet along with 1/2c pasta cooking liquid
and 1oz 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 1oz parmesan.
Toss to coat adding more pasta cooking liquid
if needed to loosen sauce.
Divide pasta among bowls; top with sliced
lemon zest and more parmesan.
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